Description
A refreshing Sonoma Chicken Salad combining shredded chicken with juicy red grapes, crunchy celery and pecans, all tossed in a creamy tangy dressing of mayonnaise, Greek yogurt, apple cider vinegar, honey, and poppy seeds. Perfect for revitalizing your lunch with a balanced blend of flavors and textures.
Ingredients
Scale
Salad Ingredients
- 2 cups shredded chicken (freshly cooked or rotisserie chicken)
- 1 cup red grapes, halved
- 1/4 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup chopped pecans (store separately until ready to serve)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper (to taste)
Instructions
- Preparation: Gather and prepare all ingredients, shredding the chicken and chopping the vegetables and pecans as specified.
- Combine Salad Ingredients: In a large bowl, gently mix shredded chicken, halved red grapes, diced red onion, diced celery, and chopped pecans to distribute evenly without crushing the grapes or nuts.
- Make Dressing: In a separate bowl, whisk together mayonnaise, plain Greek yogurt, apple cider vinegar, honey, poppy seeds, sea salt, and pepper until the dressing is smooth and creamy.
- Toss Salad: Pour the dressing over the chicken mixture, gently tossing to coat all ingredients evenly with the creamy dressing.
- Chill and Serve: Let the salad rest in the refrigerator for about 30 minutes to allow flavors to meld or serve immediately for a fresher texture.
Notes
- For best texture, store the chopped pecans separately until ready to serve to maintain their crunch.
- You can substitute rotisserie chicken with freshly cooked chicken breast for a homemade touch.
- Adjust honey amount depending on how sweet you prefer your dressing.
- This salad can be served on its own, over greens, or as a sandwich filling.
- Refrigeration enhances the flavor blending but isn’t mandatory if serving immediately.
