June 14, 2011

Sonoma Chicken Salad

I have always love chicken salads with grapes and nuts in them and I even tried a recipe once using them but it turned into a big fat FAIL. The recipe asked that I boil the chicken in apple juice and I just didn't like the flavor it gave the salad. I was gonna try Rachel's Recipe that I featured in my first favorites friday but I really wanted to try and find a recipe with grapes because we had tons of grapes in the fridge already. So I remembered I had bookmarked Whole Food's Sonoma Chicken Salad and I decided it was time to give it a try! I was pleasantly surprised! This recipe is just what I was looking for. I omitted the poppy seeds from our salad because we don't really like poppy seeds. 

Here is what you need (what I used) to make this recipe....

1 cup mayonnaise
 (I didn't fill up my cup on mayo)
4 teaspoons apple cider vinegar 
5 teaspoons honey 
Salt and freshly ground pepper to taste 

2 pounds boneless, skinless chicken breasts 
(I used tenders)
3/4 cup pecan pieces, toasted 
2 cups red seedless grapes 
3 stalks celery, thinly sliced

In a bowl, combine mayonnaise, vinegar, honey, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. 

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Here is what my chicken looked like afterwards:

Remove cooked chicken breasts from pan, add to a bowl with cold water & ice and wait for it to cool. Once cooled dice into bite-size chunks and transfer to a large bowl and mix in your pecans, grapes, celery and dressing.

Make a sandwich and enjoy!
My Kids loved this recipe too...
I plan on using this recipe again when we hit the road next month to Chicago. Driving there takes about 18-20 hrs so we do not plan to make many stops and we need easy food to eat on the go! This recipe is delicious, I know they sell it already made at whole foods but it's kinda pricey for me it's cheaper to just make it your self and have tons leftover for the next day! Do you have a chicken salad recipe? I want to make 2 different types of chicken salad to take on our trip since we will be following my family (parents, sister, other sister and brother in law) and I need to make plenty for all of us. So if you have a chicken salad recipe you love would you share it with me? Or maybe some easy road trip snacks or foods?

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  1. This looks delicious! I am going to make this soon. I love chicken salad with grapes!

  2. I just ran across your blog and HAD to comment since I have a chicken salad recipe I LOVE. Actually, I don't have an exact recipe, but you can play with it and see how much of what to add. You can cook your own chicken or use canned. Either way is good. SO, here's the list:

    1 pckg Ranch Dip Mix
    Black Pepper
    Green Grapes
    Cashews (or almonds...whichever you prefer)
    Garlic Powder

    I use the whole package of Ranch dip mix for 2 cans of chicken. I add mayo until it's not too dry. I add pepper and garlic to taste. Serve on Croissants...it's delish! Hands down, this is my fav chicken salad recipe. If you like Ranch, you'll LOVE it.

  3. Thanks so much Kassie! that sounds delicious! I do love ranch and croissants! I will have to try this and let you know!
    btw I tried replying to you via e-mail but you are a no-reply
    you can learn how to change that here:

    That way I and other people you comment can reply to you :)
    Thanks Again for the recipe!!

  4. Thanks for the tip! My old blog was set up that way, but I guess I didn't realize I hadn't clicked that box when I set up my new blog a few weeks ago. NO wonder I wasn't getting any responses!! lol

  5. Sounds fabulous! Can't wait to try it.


  6. A favorite chicken salad of mine:
    2 cups cooked chicken
    1 tsp. salt
    1/2 cup almonds
    1 cup salad drsg.(mayo)
    1 cup grapes
    1 cup heavy cream, whipped
    1 cup mandarin oranges
    1 cup dry macaroni, cooked

    Mix all ingredients well. I like to let it sit a while in the refrig. to blend the flavors. I serve it with croissants and fresh fruit.


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