Sonoma Chicken Salad
Need an easy, high protein lunch option? This Sonoma Chicken Salad recipe is the perfect solution! Tender shredded chicken is combined with crisp grapes, crunchy celery, toasted pecans and sweet, tangy dressing. It can be served a variety of ways and it’s so easy to make!
When I want an easy, high protein lunch, I turn to this Sonoma Chicken Salad recipe. It’s refreshing, completely satisfying, and it’s so great for meal prep.
This recipe was inspired by Whole Foods Sonoma chicken salad, which I used to pick up often. I love the combination of sweet red grapes, crisp celery, crunchy pecans and the creamy mayonnaise dressing that brings it all together.
The sweet and savory flavors and crunchy texture make this one of the most irresistible summer salad recipes.
Like my curry chicken salad, it can be eaten as-is, in a sandwich, or in lettuce wraps for a lower carb option.
It’s versatile, delicious and impossibly easy to make. 🙂
Why you’ll love this recipe
- This chicken salad with grapes and pecans has irresistible sweet and savory flavors and crunchy textures.
- It comes together in about 15 minutes using leftover chicken breast. Rotisserie chicken is a great time saver!
- It’s a high protein meal that’s dairy and gluten-free.
- It’s great for meal prep and can be served a variety of ways.
Recipe ingredients
- Chicken. This recipe is a great way to utilize leftover Instant Pot shredded chicken or rotisserie chicken breast. You’ll need (2) chicken breasts, or roughly 2 cups of shredded chicken. This recipe is easily doubled as well!
- Grapes. Use red grapes for a nice pop of color, or use your favorite variety. Sub with chopped apple if desired.
- Pecans. Sub with slivered or sliced almonds, walnuts, sunflower seeds or pepitas.
- Chives. Adds freshness and mild onion flavor. Sub with your favorite herbs such as tarragon or parsley.
- Mayo. No a fan of mayo? Sub it with plain Greek yogurt.
- Vinegar. Apple cider vinegar is my go-to, but white vinegar or white balsamic are good substitutes. Sub the vinegar with fresh lemon juice if desired.
- Honey. Sub with your favorite sweetener.
- Poppy seeds. These are optional, but they add visual appeal.
See the recipe card below for the full list of ingredients and quantities.
How to make chicken salad with grapes and pecans
This recipe for chicken salad with grapes and pecans is extremely easy to prepare with leftover cooked chicken breast. The entire recipe comes together in about 15 minutes!
Pro tip: Use rotisserie chicken breast as a time saver. The pecans and dressing may be prepped up to a few days in advance as well.
See the recipe card below for full instructions.
- Toast the pecans in a small skillet over medium heat for 8-10 minutes or until golden brown and fragrant, stirring occasionally.
- Combine the mayo, vinegar, honey, poppy seeds, salt and pepper in a small bowl.
- Place the shredded chicken, grapes, celery, chives and pecans in a medium bowl.
- Add the dressing to the bowl and toss gently until fully incorporated.
Recipe FAQs
Chicken breast can be prepared numerous ways for chicken salad. It’s great baked or boiled, or prepare air fryer chicken breast or Instant Pot shredded chicken. Rotisserie chicken is also a phenomenal time saver!
Red grapes add great flavor and a contrast in color, but any variety of grapes may be used.
Add 1-2 teaspoons of dijon mustard to the dressing for depth of flavor, or experiment with a variety of herbs such as tarragon, parsley or thyme.
Perhaps you used a bit more chicken than the recipe called for, or perhaps your chicken breast is on a the dry side. This is an easy fix — simply add additional dressing.
Store chicken salad with grapes and pecans in an air tight container in the refrigerator for 3-4 days.
Serving suggestions
This Sonoma chicken salad is extremely versatile. See below for a variety of ways to serve it.
- Enjoy as-is over a bed of lettuce.
- Serve as an appetizer with crackers and crunchy veggies.
- Serve in lettuce wraps for a delicious low carb lunch.
- It’s great for sandwiches in your favorite bread, croissants or even sliders.
Recipe notes
- Pro tip: This recipe is a great way to utilize Instant Pot shredded chicken or rotisserie chicken breast. The pecans and dressing may be prepped up to a few days in advance as well.
- This recipe is easily doubled for entertaining or meal prep lunch.
- Serve this recipe as-is, in lettuce wraps, or as sandwiches or sliders.
- Store chicken salad with grapes and pecans in an air tight container in the refrigerator for 3-4 days.
More lunch recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Sonoma Chicken Salad
Ingredients
For the dressing:
- 1/2 cup mayonnaise sub with plain Greek yogurt if desired
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoons poppy seeds
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
For the salad:
- 1/3 cup pecan pieces sub with sliced almonds or sunflower seeds
- 2 cups cooked shredded chicken breast 2 breasts or about 1 lb.
- 1/2 cup halved red grapes
- 1 stalk celery chopped
- 2 tablespoons chopped fresh chives
Instructions
Prepare the dressing:
- Whisk together the mayo, vinegar, honey, poppy seeds, salt and pepper in a small bowl until combined.1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoons poppy seeds, 1/2 teaspoon salt, 1/4 teaspoon pepper
Prepare the salad:
- Place the pecans in a small skillet and toast over medium heat for 8-10 minutes until golden brown and fragrant, tossing occasionally. Cool slightly.1/3 cup pecan pieces
- Place the chicken, grapes, celery, chives and pecans in medium bowl. Add the dressing and toss gently to coat. Serve and enjoy!2 cups cooked shredded chicken breast, 1/2 cup halved red grapes, 1 stalk celery
Notes
- Pro tip: This recipe is a great way to utilize Instant Pot shredded chicken or rotisserie chicken breast. The pecans and dressing may be prepped up to a few days in advance as well.
- This recipe is easily doubled for entertaining or meal prep lunch.
- Serve this recipe as-is, in lettuce wraps, or in sandwiches or sliders.
- Store chicken salad with grapes and pecans in an air tight container in the refrigerator for 3-4 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
39 Comments on “Sonoma Chicken Salad”
Is the serving size really 1 gram???
No it’s not. The recipe card automatically adds that and I inadvertently left it there.
It’s a perfect party food, for sure. These little buns look so cool!! 🙂 What drink would you recommend to have with such amazing dish?
Thank you, Agness! Pretty much anything goes with these sliders, but personally, I love pinot noir as it pairs with almost anything. Beer and white wine would certainly work as well!
Thank you, Amy!
I think I need to make this for game day! My family and friends would devour this!
Thank you, Jamie — this would be perfect for Game Day!
Chicken Salad is one of my weaknesses! I love that this version is lightened up and I love the added crunch from the almonds! What a delicious recipe!
Thanks, Cathy!
Hope you had a wonderful Christmas, Marcie! We have one more day of visiting family then we plan to relax for a few days. These sliders look amazing! I love the crunch from the almonds and that you lightened up the salad! They sound perfect for a NYE or game day app!
I hope you got plenty of relaxation in during the holidays, Kelly!