What ingredients are in Sonoma Chicken Salad?

Sonoma Chicken Salad typically includes cooked chicken, dried cherries or cranberries, toasted pecans, celery, red onion, mayonnaise, and often a touch of Dijon mustard or lemon juice for tang.

How do you make Sonoma Chicken Salad?

To make Sonoma Chicken Salad, combine cooked and shredded chicken with dried cherries, toasted pecans, diced celery, and red onion. Mix with mayonnaise, and add Dijon mustard or lemon juice for flavor. Chill before serving.

Is Sonoma Chicken Salad served hot or cold?

Sonoma Chicken Salad is traditionally served cold or at room temperature, making it ideal for sandwiches, salads, or as a refreshing side dish.

What dishes pair well with Sonoma Chicken Salad?

Sonoma Chicken Salad pairs well with crusty bread for sandwiches, fresh greens for a salad, or as a filling for wraps. It also complements light sides like fruit salad or vegetable crudités.

Can Sonoma Chicken Salad be made ahead?

Yes, Sonoma Chicken Salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. This allows the flavors to meld together for a tastier dish.

Is Sonoma Chicken Salad gluten-free?

Sonoma Chicken Salad is naturally gluten-free as it contains no wheat or gluten ingredients. However, always check processed ingredients like mayonnaise or pre-packaged nuts for gluten-free certification if needed.

Sonoma Chicken Salad: Your Taste of California Sunshine at Home 2026

Sonoma Chicken Salad

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A fresh and vibrant California-style chicken salad featuring sweet grapes, crunchy almonds, and a creamy honey-mustard dressing. It’s a gourmet salad that’s simple to make and perfect for picnics, lunches, or a light dinner. Serve it on a croissant, over greens, or enjoy it straight from the bowl.

Author: Harmony
Prep Time: 15min
Cook Time: 0min
Total Time: 15min
Yield: 4 servings 1x
Category: lunch
Method: no-cook
Cuisine: American

Ingredients

Scale

3 cups cooked chicken breast, shredded or diced (about 1.5 lbs raw)
1 cup red seedless grapes, halved
1/2 cup celery, finely diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup green onions, thinly sliced
1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
2 tablespoons honey
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste
Optional: 2 tablespoons chopped fresh tarragon or parsley

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Instructions

Prepare the base ingredients. Toast almonds in a dry skillet over medium-low heat for 3-5 minutes until fragrant and golden, then set aside to cool. Shred or dice the cooked chicken. Halve the grapes, dice the celery, and slice the green onions.
Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, garlic powder, and onion powder. Season with salt and pepper. Whisk until smooth and creamy.
Combine. In a large mixing bowl, combine the chicken, grapes, celery, toasted almonds, and green onions.
Fold. Pour the dressing over the chicken mixture. Gently fold everything together until evenly coated, being careful to keep the grapes intact. Fold in fresh herbs if using.
Chill. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best flavor, use a good-quality mayonnaise. The salad keeps well in an airtight container in the refrigerator for 3-4 days. Do not freeze. For a lighter version, use all Greek yogurt instead of mayo. For a nut-free option, substitute toasted sunflower seeds for the almonds.

Nutrition

Serving Size: 4
Calories: 380
Sugar: 14
Sodium: 320
Fat: 24
Saturated Fat: 3.5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 18
Fiber: 2
Protein: 25
Cholesterol: 70

Find it online: https://harmonymeal.com/sonoma-chicken-salad/