Best 2 Sonoma Chicken Salad Recipes

Indulge in a culinary adventure with our Sonoma Chicken Salad, a symphony of flavors that will tantalize your taste buds. This iconic dish, originating from the heart of Sonoma County, California, combines succulent chicken, crisp celery, sweet grapes, crunchy walnuts, and a creamy, tangy dressing, all nestled in a bed of fresh greens.

Sonoma Chicken Salad's versatility shines through its variations, each offering a unique twist on this classic. The traditional recipe features a mayonnaise-based dressing, while lighter versions opt for Greek yogurt or avocado for a healthier twist. Some renditions incorporate dried cranberries, honey roasted pecans, or crumbled bacon for added texture and sweetness.

For those with dietary restrictions, there's a Sonoma Chicken Salad variation that caters to gluten-free and low-carb preferences. Savor the symphony of flavors as you explore the different recipes, each promising a delightful culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

SONOMA CHICKEN SALAD

Sonoma Chicken Salad image

After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.

Provided by mamadelogan

Categories < 60 Mins

Time 35m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & freshly ground black pepper
2 lbs boneless skinless chicken breasts
3/4 cup pecan pieces, toasted
1 1/4 cups dried cranberries (craisins)
3 stalks celery

Steps:

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, 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. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

SONOMA CHICKEN SALAD SANDWICH RECIPE - (4.4/5)

Sonoma Chicken Salad Sandwich Recipe - (4.4/5) image

Provided by á-1088

Number Of Ingredients 16

Ingredients

DRESSING:
3 1/2 cups cooked shredded chicken, about 2 pounds
1 cup celery, diced, about 3 stalks
2/3 cup pecans, chopped
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 tablespoons Parmesan cheese, finely grated
Sliced bread, for serving
2/3 cup mayonnaise
1/4 cup apple juice
3 tablespoons honey
2 teaspoons apple cider vinegar
1 teaspoon prepared yellow mustard (optional)
1 tablespoon poppy seeds
1/2 teaspoon onion powder
Salt, to taste
Freshly ground black pepper, to taste

Steps:

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

Tips:

For the best flavor, use high-quality mayonnaise and fresh herbs. Feel free to adjust the amount of mayonnaise to achieve your desired consistency.
Use a variety of nuts for added texture and flavor. Walnuts, pecans, and almonds are all great options. Toasting the nuts before using enhances their flavor.
If you don't have cooked chicken on hand, you can easily poach or bake some chicken breasts. Simply place the chicken breasts in a pot of boiling water and cook until cooked through, or bake them in a preheated oven at 375°F for 20-25 minutes, or until cooked through.
To make the chicken salad ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, let the chicken salad come to room temperature for about 30 minutes before serving.
Serve the chicken salad on its own, or use it as a sandwich filling, on top of a salad, or as a dip for vegetables.

Conclusion:

Sonoma chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. With its creamy mayonnaise dressing, tender chicken, and crunchy nuts, this salad is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Sonoma chicken salad a try!