This Whole Foods copycat Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It’s easy, flavorful and the perfect make-ahead lunch recipe.
I have a few different chicken salad recipes on the blog like this greek yogurt chicken salad and tarragon chicken salad, but this Sonoma chicken salad might just be my new fave!
This chicken salad was inspired by my love for the Whole Foods salad bar. Even though I haven’t been in forever, I vividly remember always getting the Sonoma chicken salad every time I stopped by Whole Foods (along with the garlicky kale salad and crackling cauliflower). I was craving this salad the other week, so I thought it was about time to recreate this dish at home so I could make it whenever my heart desires.
As soon as I made it, I remembered why I loved this chicken salad so much! It’s SO flavorful and has the perfect balance of savory, sweet and crunchy. Plus, just like with all my chicken salads this recipe is super easy to make, especially if you use a store-bought rotisserie chicken or prep your shredded chicken in advance. I love meal prepping my slow cooker shredded chicken to have on hand for salads like this one throughout the week.
Why You’ll Love This Recipe
- Easy to make – This salad comes together in about 10 minutes with simple ingredients.
- Flavorful – The juicy red grapes paired with crunchy pecans and tender chicken all tossed in a sweet, creamy poppy seed dressing creates the perfect balance of flavors.
- Versatile – You can enjoy this salad so many ways – on its own, with crackers, as a sandwich, or over a bed of greens – the options are endless!
- Great for meal prep – Make a batch over the weekend so you have lunches ready to go for the week.
Ingredients Needed
- shredded chicken – I love using rotisserie chicken for this recipe because it’s quick and easy, but you can also use my foolproof method for slow cooker shredded chicken or instant pot shredded chicken.
- red grapes – halved grapes add a burst of sweetness and juicy texture that pairs perfectly with the savory chicken.
- pecans – adds a delightful crunch and a nutty flavor. I suggest toasting them for extra flavor!
- red onion and celery – these veggies add a little texture, crunch and color to the salad.
- mayonnaise and greek yogurt – the combo of the two binds the ingredients together with a creamy texture. I love using greek yogurt as a sub for some of the mayo because it has less fat and calories and more protein. When it comes to mayo, I love using the Primal Kitchen avocado oil mayo, which is sugar-free, dairy-free and refined oil-free.
- apple cider vinegar – helps by balancing the sweetness of the grapes and honey.
- honey – just a touch to add natural sweetness to the dressing.
- poppy seeds – these add a bit of texture and a subtle nutty flavor to the salad.
Recipe Substitutions
- Grapes: I love using fresh grapes, but you could also substitute chopped apples, raisins or even dried cranberries.
- Pecans: Feel free to swap the pecans with another nut of choice like walnuts or almonds.
- Make it nut-free: Skip the pecans or swap them with sunflower or pumpkin seeds.
- Make it dairy-free: Use all mayo instead of half greek yogurt for the dressing.
How to Make Sonoma Chicken Salad
Step 1: Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl.
Step 2: Pour the dressing over all your ingredients. Stir to combine. Enjoy right away or store in the fridge for later.
Brittany’s Tip!
For a shortcut, use rotisserie chicken. Just shred it up and add it to the rest of your ingredients.
Serving Suggestions
There are so many ways to serve this rotisserie chicken salad. Here are some serving suggestions:
- With crackers: Serve this chicken salad with crackers for a snack or light lunch. Try my almond flour crackers.
- As a sandwich: Make sonoma chicken salad sandwiches by serving it on sourdough bread or croissants. I love adding tomato slices, red onion and lettuce or spinach to make it a full sandwich.
- Lettuce wraps: If you prefer a low-carb and gluten-free option, use large lettuce leaves (such as iceberg or butter lettuce) as wraps and fill them with the chicken salad.
- Over greens: Top a bed of greens with this chicken salad for a meal-sized salad or serve it in lettuce leaves for lettuce wraps.
- On a Bed of Greens: Serve the chicken salad on a bed of fresh greens like spinach, arugula, or mixed baby greens for something light and nutritious.
Storing Leftovers
Store any leftover chicken salad in an airtight container in the refrigerator for 3-5 days.
When ready to serve, give the salad a good stir and add any additional seasoning if needed. If it seems a bit dry, you can add a little more Greek yogurt or mayonnaise to freshen it up.
Frequently Asked Questions
For shredded chicken, I love picking up a rotisserie chicken. Just shred it up and add it to the rest of your ingredients. Easy peasy! When I don’t go the rotisserie chicken route I typically follow my recipe for slow cooker shredded chicken or instant pot shredded chicken. Both are foolproof methods for making shredded chicken. If you don’t have a slow cooker or instant pot, you can poach chicken breasts in a pot of simmering water or broth, and cook for 15-20 minutes, or until fully cooked. Let the chicken cool before shredding.
Yes, you can make this salad dairy-free by swapping the greek yogurt with dairy-free yogurt or using all mayo.
More Protein Salad Recipes to Try
Be sure to check out the full collection of salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl.
Add chicken, grapes, pecans, onion, celery into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed.
Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.
Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.
- Grapes: I love using fresh grapes, but you could also substitute chopped apples, raisins or even dried cranberries.
- Pecans: Feel free to swap the pecans with another nut of choice like walnuts or almonds.
- Make it nut-free: Skip the pecans or swap them with sunflower or pumpkin seeds.
- Make it dairy-free: Use all mayo instead of half greek yogurt for the dressing.
Serving: 1/4 recipe | Calories: 276kcal | Carbohydrates: 7g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 352mg | Potassium: 105mg | Fiber: 1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Source link
