Sonoma Salad Recipes

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.

SONOMA SALAD WITH WALNUTS

Sonoma Salad with Walnuts image

Active time: 30 min Start to finish: 30 min

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup chicken stock or broth
1 teaspoon rendered duck fat (from garlic confit purée )
1/2 small garlic clove, minced
1/2 tablespoon whole-grain mustard
2 tablespoons Sherry vinegar
1/2 cup walnut oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups watercress sprigs (2 1/2 oz)
2 cups trimmed arugula (2 oz)
2 cups tender purslane sprigs (3 oz)
2 cups red oak leaf lettuce (2 oz)
1 cup baby mustard greens (2 oz)
1 cup fresh chervil sprigs
1/2 cup fresh basil leaves
1 cup walnuts, toasted (4 oz) and coarsely chopped

Steps:

Boil stock in a small saucepan until reduced to about 1 tablespoon. Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).
ust before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.

SONOMA CHICKEN SALAD

Sonoma Chicken Salad image

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

Ingredients

2 cups chicken, cooked and torn into chunky bites
1/2 cup celery, chopped
1/2 cup red seedless grapes
1/2 cup pecan halves
1/2-3/4 cup mayonnaise
2 teaspoons vegetable oil
2 teaspoons honey
1 teaspoon apple cider vinegar
1 teaspoon poppy seed
1/4 teaspoon salt
1 dash white pepper

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

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.

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