Sonoma Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- sea salt to taste
- 1 cup mayonnaise
- pepper to taste
- for dressing
- 4 teaspoons apple cider vinegar
- 5 teaspoon honey
- 2 teaspoons poppy seeds
- for salad
- 2 pounds chicken breast boneless, skinless, cooked, shredded
- 3/4 cup pecan pieces toasted
- 2 cups red seedless grapes
- 1 stalk celery thinly sliced
- Carbohydrate 26.3033075057358 g
- Cholesterol 98.0945248754583 mg
- Fat 25.55022598225 g
- Fiber 2.23692712250536 g
- Protein 37.2332025373464 g
- Saturated Fat 3.38293027603536 g
- Serving Size 1 1 Serving (284g)
- Sodium 415.759944295449 mg
- Sugar 24.0663803832304 g
- Trans Fat 1.61675235789594 g
- Calories 478 calories
Hello, my dear food lovers! Today I'm sharing a recipe that will change your mind about chicken salad. Yes, even if you're a self-proclaimed chicken salad hater like me, this Sonoma Chicken Salad will make you a believer.
The secret lies in the perfect balance of flavors. The tangy apple cider vinegar and sweet honey create a dressing that's both refreshing and flavorful. The crunchy pecans, juicy grapes, and crisp celery add texture and freshness, while the tender chicken ties everything together.
This salad is not only delicious, but it's also incredibly easy to make. Simply prepare the dressing ahead of time (or even a couple of days in advance), cook and dice the chicken, and then combine all the ingredients. It's that simple!
The Sonoma Chicken Salad is perfect for a light lunch or dinner, and it also makes a great addition to any summer picnic or potluck. So next time you're looking for a delicious and easy-to-make salad, give this recipe a try. You won't be disappointed!
Step-by-step
- Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl.
- Refrigerate until ready to dress the salad. The dressing can be prepared 2 days ahead.
- Prepare/cook chicken. When the chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl.
- Stir in pecans, grapes, celery, and dressing.
