Sonoma Chicken Salad
A deliciously creamy chicken salad featuring tender chicken, crunchy grapes, and nutty pecans, perfect for a quick lunch or wholesome dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great!
- 1 cup green grapes, halved
- 1/2 cup celery, finely chopped
- 1/2 cup pecans, chopped and toasted
Dressing
- 1/2 cup Greek yogurt May also use mayonnaise for a less healthy option.
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Optional for sweetness.
- to taste Salt and pepper
Instructions
Preparation
- If not using rotisserie chicken, boil or bake your chicken breast until fully cooked. Allow it to cool, then shred it into bite-sized pieces.
- While the chicken cools, finely chop the celery and halve the grapes. Toast the pecans in a dry pan over medium heat until fragrant, about 3-5 minutes.
Mixing
- In a bowl, combine the Greek yogurt, Dijon mustard, and honey. Season with salt and pepper to taste. Mix until smooth and creamy.
- In a large mixing bowl, add the shredded chicken, chopped celery, halved grapes, and toasted pecans.
- Pour the dressing over the mixture and gently stir until everything is evenly coated.
Serving
- Chill for 30 minutes before serving for the best flavor, or enjoy it right away on fresh greens, in sandwiches, or by itself.
Notes
Use quality chicken for the best flavor. Customize your ingredients by swapping grapes for other fruits or experimenting with different nuts. Adjust the sweetness of the dressing as needed.