Recipe For Sonoma Chicken Salad
Looking for the best recipe for Sonoma chicken salad? Try this delicious, easy-to-make salad with grapes, pecans, and a creamy dressing—perfect for any occasion!
Ingredients
Salad
- 3 large boneless skinless chicken breasts - about 2 pounds
- 1 heaping cup grapes - sliced in half
- 1/2 red onion - about 1/3 cup diced
- 3 stalks celery - about 1 cup diced
- 1 cup pecan halves - toasted and coarsely chopped
Dressing
- 3/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 tablespoons poppy seeds
- salt
Instructions
- Place the chicken breast in a pot and cover with water and a generous pinch of salt. Bring to simmer, cover, and cook for 15-20 minutes until cooked through. Remove the chicken from water and let rest until cool enough to handle. Use a stand mixer with the paddle attachment or two forks to shred the chicken. Let cool completely before tossing with the other ingredients.
- Whisk together all of the dressing ingredients in a large bowl. Taste and season with salt as needed.
- In a large bowl toss the shredded chicken with the grapes, celery, onion, toasted pecans, and dressing. Serve immediately or store in the refrigerator. This recipe is even better the next day!