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Sonoma Chicken Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A fresh and flavorful chicken salad with grapes, pecans, and herbs, perfect for a light lunch or dinner.

Ingredients

Protein

  • 10-12 oz shredded chicken breasts
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp white pepper
  • 1 tsp poppy seeds
  • 1 tsp dried rosemary
  • 1 cup red grapes (sliced)
  • 1/3 cup celery (finely diced, 1 stalk)
  • 1/4 cup pecan (chopped)

Instructions 

  • If starting with raw chicken breasts, season with salt, pepper, garlic powder, and rosemary. Bake at 350°F (175°C) for 30 minutes or air fry at 375°F (190°C) for 12-15 minutes. Check that internal temperature reaches 160°F (71°C).
  • Let the chicken cool for 30 minutes, then shred into bite-sized pieces.
  • Mix mayonnaise, honey, vinegar, salt, pepper, poppy seeds, and rosemary in a large bowl to make the dressing.
  • Refrigerate the dressing until the chicken is cooled.
  • Fold shredded chicken, grapes, celery, and pecans into the dressing. Chill until ready to serve.

Notes

For best flavor, refrigerate the salad for at least 1 hour before serving.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Chicken, Grapes, Pecans