Sonoma Chicken Salad
A fresh and flavorful chicken salad with grapes, pecans, and herbs, perfect for a light lunch or dinner.
Ingredients
Chicken
- 10-12 oz shredded chicken breasts
- 1/2 cup mayonnaise
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1/8 tsp salt
- 1/8 tsp white pepper
- 1 tsp poppy seeds
- 1 tsp dried rosemary
- 1 cup red grapes (sliced)
- 1/3 cup celery (finely diced, 1 stalk)
- 1/4 cup pecans (chopped)
Instructions
- If starting with raw chicken, season and bake or air fry until internal temperature reaches 160ºF, then cool for 30 minutes.
- Whisk together mayonnaise, honey, vinegar, salt, pepper, poppy seeds, and rosemary to make the dressing.
- Shred cooled chicken into bite-sized pieces and fold into the dressing along with grapes, celery, and pecans.
- Refrigerate for at least 30 minutes before serving.
Notes
For best flavor, chill the salad before serving.