Sonoma Chicken Salad

5 from 2 votes

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!

Prep Time15

Cook Time0

Inactive Time0

Total Time15

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 406kcal

Author: Marcie

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