Copycat Sonoma Chicken Salad
My adult-self is in love with chicken salad! I remember being very turned off by this dish when I was younger, but now I LOVE it! The only issue is that this dish can easily become very unhealthy. I recently had this chicken salad at Whole Foods Market and I absolutely loved it, and the recipe is even posted on their site! I have recreated the recipe to suit my fancy, it's a bit healthier but every bit as yummy. Enjoy!
Sonoma Chicken Salad
2 cooked chicken breasts, chopped (about 3-4 C.)
(I have also used thighs or drumsticks, whatever I have on hand)
2 C. seedless grapes, cut in half
3/4 C. crushed pecans
1 C. lite mayo or mayo with olive oil
4 tsp. apple cider vinegar
6 tsp. honey
2 tsp. poppy seeds
1/2 tsp. salt
1/2-1 tsp. black pepper
1/2 tsp. onion powder (optional)
1. First, combine chicken with grapes and nuts in a medium mixing bowl.
2. In a separate, smaller bowl, combine remaining ingredients and mix well. Pour over chicken mixture and toss well. Cover and refrigerate 2-24 hours before serving.
**To make this healthier I serve this over spring salad mix and will often add some cherry tomatoes. I LOVE bread, especially croissants, but my belly and hips definitely do not so I serve this as a true salad.**
p.s. To make this process even easier I typically cook my chicken in the crock pot, on low for 4-6 hours, drizzled with olive oil, seasoned with salt, pepper, garlic powder, and onion powder. Cooking the chicken this way also makes it more tender.
|Cooked chicken, crushed pecans, grapes sliced in half.|
|Yummy poppy seed dressing!|