Sonoma Chicken Salad Recipes
SONOMA CHICKEN SALAD
After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.
Provided by mamadelogan
Categories < 60 Mins
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
- When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
SONOMA CHICKEN SALAD
I got this recipe from Gail's Recipe Swap, posted by Michelle in CA. It's a wonderful chicken salad similar to Whole Foods Sonoma Chicken Salad.
Provided by Dona England
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients together in a bowl.
- In a small bowl, mix the last ingredients together until smooth.
- Add to the first bowl.
- Chill for a least 2 hours.
Nutrition Facts : Calories 250.1, Fat 21.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 365.1, Carbohydrate 15.8, Fiber 1.6, Sugar 8.6, Protein 1.8
SONOMA CHICKEN SALAD
A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
- When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Nutrition Facts : Calories 480.5, Fat 27.3, SaturatedFat 3.7, Cholesterol 107, Sodium 472.3, Carbohydrate 26, Fiber 2.3, Sugar 16, Protein 34.4
GREEN GRAPE CHICKEN SALAD
Whole Foods bugged me when they seriously raised the price of this already pricey chicken salad...so I've been really working on the recipe for awhile...determined to not have to make a special trip for the best chicken salad ever! I think I'm pretty close, sub out pecans for walnuts and you'll nail it right on the head. One tip on making the chicken for chicken salad. I don't like boiled chicken-too blah. I like to cook a whole chicken in the romertoff and slough off the liquid for my chicken stock for the week, then pull off all the meat. I'll use 1/2 the meat for the chicken salad and the other 1/2 for my fabulous tortilla soup.The chicken is much tastier, cheaper, plus you have three meals in one.
Provided by ceoofmyhome
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I put everything in a big bowl and use 2 big spoons to"toss".
- Cover and Refrigerate.
- Good for up to a week.
- Enjoy!
Nutrition Facts : Calories 265.2, Fat 21.9, SaturatedFat 2.5, Cholesterol 6.8, Sodium 401.3, Carbohydrate 16.8, Fiber 2.2, Sugar 8.5, Protein 3.8
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SONOMA CHICKEN SALAD - CRAVING CALIFORNIA
From cravingcalifornia.com
5/5 (8)Category Lunch, SaladCuisine AmericanCalories 488 per serving
- Place the chicken breast in a pot and cover with water and a generous pinch of salt. Bring to simmer, cover, and cook for 15-20 minutes until cooked through. Remove the chicken from water and let rest until cool enough to handle. Use a stand mixer with the paddle attachment or two forks to shred the chicken. Let cool completely before tossing with the other ingredients.
- Whisk together all of the dressing ingredients in a large bowl. Taste and season with salt as needed.
- In a large bowl toss the shredded chicken with the grapes, celery, onion, toasted pecans, and dressing. Serve immediately or store in the refrigerator. This recipe is even better the next day!
RECIPE: SONOMA CHICKEN SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 350 per servingTotal Time 40 mins
- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
- Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold.
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- If you don’t already have cooled chicken then cook it at this time (see notes for options). Cube the chicken when you are ready to use it. If you want your chicken to be shredded then make sure it’s warm when doing so, because this makes it shred a lot easier. Tip: I like to use my hand mixer to “shred” the chicken in a bowl. This is how I get really finely shredded chicken, and it’s so quick and easy too.
- Preheat your oven to 350 degrees Fahrenheit. Add the pecans to a small rimmed baking sheet, spread into an even layer. Toast them into the oven for 3 minuets, toss, and toast another 1 to 2 minutes, or until the pecans look darker in color and are fragrant – careful not to burn them. Instead, you could toast them in a dry skillet, on the stove, stirring frequently for about 3 to 5 minutes. This is a nice method if you don’t want to turn on your oven in the summer.
- Chop the celery and halve the grapes – set aside. Once the pecans have cooled enough to handle use your fingers to break the pecans in half, or into thirds. I like doing this versus chopping them because I am more in control of the size I get of the pecans, and I don’t get a bunch of nut dust from chopping them.
- To a large mixing bowl add the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, kosher salt, and black pepper – whisk until well combined.
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