Description
This Sonoma Chicken Salad is a fresh, flavorful lunch option that combines shredded chicken with sweet grapes, crunchy celery, and toasted pecans, all dressed in a creamy, tangy poppy seed dressing. Perfect for meal prep or a light yet satisfying meal, it revitalizes your lunch game with balanced textures and bright flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups shredded chicken (freshly cooked or rotisserie)
- 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 black pepper
Instructions
- Prepare the salad ingredients: In a large bowl, combine the shredded chicken, halved red grapes, diced red onion, diced celery, and chopped pecans. Gently stir to evenly distribute all components without crushing the grapes or nuts.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, plain Greek yogurt, apple cider vinegar, honey, poppy seeds, sea salt, and black pepper until the mixture is smooth and creamy.
- Combine salad and dressing: Pour the dressing over the chicken mixture. Gently toss everything together to coat all ingredients thoroughly with the dressing, ensuring balanced flavor in every bite.
- Chill and serve: Refrigerate the salad for about 30 minutes to let the flavors meld and the dressing thicken slightly. Alternatively, you can serve it immediately if pressed for time.
Notes
- Store chopped pecans separately and add them just before serving to maintain their crunch.
- Use rotisserie chicken for a quick shortcut.
- Adjust honey according to desired sweetness; substitute with maple syrup for a vegan option.
- Can be served on a bed of greens or as a sandwich filling.
- Make ahead and refrigerate up to 24 hours for best flavor.
