Sonoma Chicken Salad Whole Foods Recipes
SONOMA CHICKEN SALAD
I got this recipe from Gail's Recipe Swap, posted by Michelle in CA. It's a wonderful chicken salad similar to Whole Foods Sonoma Chicken Salad.
Provided by Dona England
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients together in a bowl.
- In a small bowl, mix the last ingredients together until smooth.
- Add to the first bowl.
- Chill for a least 2 hours.
Nutrition Facts : Calories 250.1, Fat 21.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 365.1, Carbohydrate 15.8, Fiber 1.6, Sugar 8.6, Protein 1.8
CHICKEN SALAD LIKE WHOLE FOODS'
This salad is very similar to the Sonoma Chicken Salad at Whole Foods' Deli. I love it - just not the hefty price tag. I enjoy creamy chicken salads with grapes and hope others will too. This is a combination of some other chicken salads and the ingredient list from Whole Foods. Plan ahead, the dressing should sit overnight in the refrigerator to meld flavors before adding to the other ingredients.
Provided by Garlic Chick
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, cider vinegar, honey, poppy seeds and salt and pepper.
- Refrigerate overnight for the flavors to meld
- Place chicken breasts in a shallow baking dish with 1/4-1/2 cup water.
- Cover chicken and bake in a 375F oven until cooked through - about 25-30 minutes.
- Cool and cut the chicken breasts into 3/4 inch pieces (or whatever bite size you wish) then chill.
- Add the chopped celery, chopped toasted pecans, and grapes.
- Pour the dressing mixture over the chicken mixture and combine gently until coated.
- Serve on top of a green salad or as a sandwich.
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- In a bowl, combine mayo, 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 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 chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
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- If you don’t already have cooled chicken then cook it at this time (see notes for options). Cube the chicken when you are ready to use it. If you want your chicken to be shredded then make sure it’s warm when doing so, because this makes it shred a lot easier. Tip: I like to use my hand mixer to “shred” the chicken in a bowl. This is how I get really finely shredded chicken, and it’s so quick and easy too.
- Preheat your oven to 350 degrees Fahrenheit. Add the pecans to a small rimmed baking sheet, spread into an even layer. Toast them into the oven for 3 minuets, toss, and toast another 1 to 2 minutes, or until the pecans look darker in color and are fragrant – careful not to burn them. Instead, you could toast them in a dry skillet, on the stove, stirring frequently for about 3 to 5 minutes. This is a nice method if you don’t want to turn on your oven in the summer.
- Chop the celery and halve the grapes – set aside. Once the pecans have cooled enough to handle use your fingers to break the pecans in half, or into thirds. I like doing this versus chopping them because I am more in control of the size I get of the pecans, and I don’t get a bunch of nut dust from chopping them.
- To a large mixing bowl add the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, kosher salt, and black pepper – whisk until well combined.
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