Sonoma Chicken Salad Sandwich Recipes

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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

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



Sonoma Chicken Salad image

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

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
salt & freshly ground black pepper, to taste
2 lbs boneless skinless chicken breasts
1/2 cup water
salt and pepper
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, cut in half
3 stalks celery, thinly sliced

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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