Sonoma Chicken Salad is tender chunks of chicken breast, grapes, celery and pecans tossed in a creamy dressing. It’s the perfect lunch served with your favorite bread, slider rolls or in lettuce wraps!

sonoma chicken salad sliders with pick through the top

Hello!  How was your Christmas?  I feel like it’s been forever since I posted a recipe for you.  I promised you last week that I would have an appetizer recipe today, and I’ve made good on my promise.  These Sonoma Chicken Salad Sliders are a healthier option for you after all of that Christmas fare!

New Year’s Eve is just days away too, so I figured the timing for these sliders is just right.  We need lighter snacks stat!

close up of chicken salad sliders

Since I’m not into terribly rich food, I love lightening up my chicken salads.  Sonoma chicken salad is my favorite with celery, grapes, and a much needed crunch from plenty of chopped pecans.

sonoma chicken salad in a bowl with a spoon

I highly recommend the pretzel slider rolls for this Sonoma chicken salad, but if you can’t find them, any type of roll will do the trick!  I was able to make at least 16 sliders on some pretty good sized rolls, so if yours are smaller you can make even more.

This chicken salad is also perfect for lettuce wraps or endive if you want to go even lighter.  You can’t go wrong any way you serve this up!

These Sonoma Chicken Salad Sliders are the perfect healthier bites for your New Year’s Eve festivities, Game Day celebrations, and more.  

The salad has all the elements you want — crunchy, chewy, sweet, and savory — and will keep you and your guests coming back for more.

And since they’re so small, seconds are totally ok. 🙂

sonoma chicken salad sliders on parchment with rosemary behind

More chicken salad recipes you’ll love:

Sonoma chicken salad sliders on pretzel buns

Sonoma Chicken Salad Sliders

Sonoma Chicken Salad Sliders are slider rolls filled with a flavorful Sonoma chicken salad with almonds, dried cranberries and celery.  They're perfect for entertaining!

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For the dressing:

  • 1 cup mayonnaise sub with plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1.5 teaspoons poppy seeds
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

For the salad:

  • 4 cups cooked chicken breast cubed*
  • 1 cup red grapes halved
  • 2 stalks celery chopped
  • 1/2 cup toasted pecans

For the sliders:

  • 16 slider rolls
  • 16 lettuce leaves for serving


Prepare the dressing:

  • Whisk together the mayo, honey, vinegar, poppy seeds salt and pepper in a small bowl.

Prepare the salad:

  • Place the chicken, grapes, celery and pecans in large bowl. Add the dressing and toss gently to coat.

Assemble the sliders:

  • Place a lettuce leaf on the bottom of each slider roll and top with the chicken salad. Place the top half over the chicken salad and secure with toothpicks. Serve and enjoy!


  • I used leftover grilled chicken breast for the chicken salad. Rotisserie chicken would be a great way to save time also, or simply grill or bake 1 lb. of chicken breasts seasoned with salt and pepper for 8-10 minutes per side, or until the internal temperature reaches 165 degrees.
  • Store leftover chicken salad in an air tight container in the refrigerator for 3-5 days.


Serving: 1slider, Calories: 228kcal, Carbohydrates: 23g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 264mg, Fiber: 3g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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