Costco Sonoma Chicken Salad Recipes
COSTCO CHICKEN SALAD COPYCAT
Number Of Ingredients 10
Steps:
- 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!
SONOMA CHICKEN SALAD
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
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
A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, 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 and season with salt and pepper. Add to the pan 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. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
- When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Nutrition Facts : Calories 480.5, Fat 27.3, SaturatedFat 3.7, Cholesterol 107, Sodium 472.3, Carbohydrate 26, Fiber 2.3, Sugar 16, Protein 34.4
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