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!

Sonoma chicken salad in a bowl over a bed of lettuce.

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. 🙂

Sonoma chicken salad served in lettuce wraps.
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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

Sonoma chicken salad 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.

How to make chicken salad with grapes and pecans.
  1. Toast the pecans in a small skillet over medium heat for 8-10 minutes or until golden brown and fragrant, stirring occasionally.
  2. Combine the mayo, vinegar, honey, poppy seeds, salt and pepper in a small bowl.
  3. Place the shredded chicken, grapes, celery, chives and pecans in a medium bowl.
  4. Add the dressing to the bowl and toss gently until fully incorporated.
Chicken salad with grapes in a glass mixing bowl.

Recipe FAQs

How do I cook chicken for chicken salad?

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!

What kind of grapes are best for this Sonoma chicken salad?

Red grapes add great flavor and a contrast in color, but any variety of grapes may be used.

How can I add more flavor to chicken salad?

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.

Why is my chicken salad dry?

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.

How long does chicken salad keep?

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.
Chicken salad with grapes served as a chicken salad sandwich.

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 in a bowl over a bed of lettuce.

Sonoma Chicken Salad

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Inactive Time: 0 minutes
Total Time: 15 minutes
Sonoma Chicken Salad is refreshing, delicious and makes the perfect high protein lunch! It comes together in minutes with leftover chicken or rotisserie chicken breast, and it's great for meal prep!
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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

Calories: 406kcal, Carbohydrates: 10g, Protein: 19g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 64mg, Sodium: 530mg, Potassium: 282mg, Fiber: 1g, Sugar: 8g, Vitamin A: 175IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 1mg

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

Course: Lunch
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
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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