Sonoma chicken salad with sweet grapes, chunky apples and toasted pecans served up with a glass of something cold and crisp. Simple, satisfying, and so California.
Anyone who’s ever spent time in California knows ~ it’s the land of great salads. And I’m not just talking about a bowl of leafy greens. California does salads with character, and chunky Sonoma chicken salad is one of the best. It feels like it was made for lazy wine country afternoons (but your back patio will work, too!)
What makes this recipe special?
Classic Sonoma chicken salad with sweet grapes, crunchy celery, toasty pecans, and tender chicken gets an upgrade with my creamy lemon poppy seed dressing.
ingredient notes for Sonoma chicken salad
- chicken
- I use boneless skinless chicken breasts (I’m obsessed with Bell & Evans brand) and my gentle poaching method keeps them nice and juicy. I allow about one breast per person.
- add-ins
- celery
- red onion
- seedless grapes
- apple, I use Honeycrisp
- toasted pecans
- no need to turn on the oven, lay them out on a plate and microwave on high for 2 minutes.
- fresh dill
oooooh, the poppy seed lemonaise!!
You know what I always say, the dressing is easily half the pleasure of a fresh salad and this is no exception. My unique creamy lemon poppy seed dressing makes this salad stand out from the rest. I blend mayo (Duke’s!) with fresh squeezed Meyer lemon juice (yes you can use regular lemon) a touch of Dijon mustard, and some poppy seeds. Salt and pepper to taste and you’ve got an elegant and tangy dressing for your Sonoma chicken salad.
Sonoma chicken salad menu suggestions
Traditionally served in croissants, lettuce cups, or piled high on salad greens. I like to serve it one of 2 ways:
- I make it the centerpiece of either individual salad plates, or a multi-serving platter. Place on a bed of butter lettuce and surround with:
- fresh fruit (see my Great Island Curried Chicken Salad Plate for inspo)
- Green Goddess Pasta Salad
- Curried Couscous Salad
- Asparagus Salad
- a scoop of cottage cheese .
- I love Sonoma chicken salad as a sandwich, too ~ but instead of croissants I love thick slices of toasted Brioche bread or a brioche bun. Yummmmm! Serve with a fruit salad:
drink pairings for your chicken salad
Wine pairing: A chilled Sauvignon Blanc—its crisp acidity and citrusy notes cut through the creamy dressing and complement the grapes and herbs. Turn it into a spritzer to lower the ABV and make it more lunch-worthy.
Non-alcoholic pairing: A sparkling cucumber mint water or iced green tea with lemon – light, clean, and subtle enough to let the salad shine.
Sonoma Chicken Salad
Ingredients
creamy lemon poppy seed dressing
- 1/2 cup mayonnaise, I use Duke's
- zest of 1 Meyer lemon, you can use a regular lemon as well.
- 1-2 Tbsp Meyer lemon juice, you can use a regular lemon as well.
- 1/2 tsp poppy seeds, or more to taste
- 1/2 tsp Dijon or yellow mustard
- salt and fresh cracked black pepper to taste
Sonoma chicken salad
- 4 boneless skinless chicken breasts, poached and chilled*
- 1 cup celery, minced
- 1 cup toasted pecans, rough chopped
- 1/2 cup red onion, minced
- 1/2 apple, diced
- 12-16 grapes, halved
- 2 Tbsp fresh dill, minced, if using dried dill, use less
Instructions
- Stir the 1/2 cup mayonnaise, zest of 1 Meyer lemon, 1-2 Tbsp Meyer lemon juice, 1/2 tsp poppy seeds, and 1/2 tsp Dijon or yellow mustard together in a jar. Add salt and fresh cracked black pepper to taste and adjust it to your liking. Cover and refrigerate while you make the salad.
- Use a sharp knife to dice the 4 boneless skinless chicken breasts. I like to dice them into small chunks, maybe 1/3 inch or so.
- Put the 1 cup celery, minced, the 1 cup toasted pecans, rough chopped, the1/2 cup red onion, minced, the1/2 apple, diced, 12-16 grapes, halved, and 2 Tbsp fresh dill, minced into a bowl and toss with enough dressing to coat thoroughly. Give the salad a good taste and add salt and fresh cracked black pepper, or more dill, as you like. I like to garnish with some extra dill.
- Serve right away, or chill for later.
- Your chicken salad will last in an airtight container in the fridge for 3-4 days. Avoid leaving chicken salad at room temperature for more than two hours.
Notes
- Put chicken breasts in a medium pan and add cold water just to cover.
- Bring to a simmer over medium heat, then lower the heat and let gently simmer for five minutes.
- Cover and turn off the heat. Let the pan sit for 15 minutes.
- Drain and chill the chicken before proceeding with the recipe.
- Clean cuts: Cold chicken is firmer, so it slices neatly without shredding or falling apart.
- Better texture: It helps the pieces stay juicy and tender instead of mushing or drying out as you cut.
- Better mixing: Chilled chicken won’t warm up the dressing or wilt other salad ingredients.
Nutrition
more chicken salads
- Thai Chicken Salad
- The BEST Chinese Chicken Salad
- Curried Chicken Waldorf Salad
- Chicken Salad Summer Rolls
- Great Island Curried Chicken Salad Plate
I’ve had this, but only from Whole Foods and I’m excited to make it myself. The dressing looks amazing, but I will probably use almonds because I like them better than pecans. Your recipes are favorites in our house!!
Almonds for sure. I would still toast them for extra flavor.