Sonoma Chicken Salad Sandwich Recipe 445

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SONOMA CHICKEN SALAD SANDWICH RECIPE - (4.4/5)



Sonoma Chicken Salad Sandwich Recipe - (4.4/5) image

Provided by á-1088

Number Of Ingredients 16

DRESSING:
3 1/2 cups cooked shredded chicken, about 2 pounds
1 cup celery, diced, about 3 stalks
2/3 cup pecans, chopped
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 tablespoons Parmesan cheese, finely grated
Sliced bread, for serving
2/3 cup mayonnaise
1/4 cup apple juice
3 tablespoons honey
2 teaspoons apple cider vinegar
1 teaspoon prepared yellow mustard (optional)
1 tablespoon poppy seeds
1/2 teaspoon onion powder
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

SONOMA CHICKEN SALAD



Sonoma Chicken Salad image

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

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & freshly ground black pepper
2 lbs boneless skinless chicken breasts
3/4 cup pecan pieces, toasted
1 1/4 cups dried cranberries (craisins)
3 stalks celery

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



Sonoma Chicken image

Make and share this Sonoma Chicken recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 -4 teaspoons extra virgin olive oil
1 medium onion, cut into 1/4-inch thick slices, and separated into rings
1 1/2 cups sliced fresh mushrooms
1 cup chicken broth
1/4 cup dry white wine
3 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/4 cup finely chopped fresh parsley

Steps:

  • Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.
  • Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
  • Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.
  • Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.
  • To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.

BEST CHICKEN SALAD SANDWICH



Best Chicken Salad Sandwich image

Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.

Provided by peloquinswife

Categories     Salad

Time 15m

Yield 16

Number Of Ingredients 11

½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

Steps:

  • Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g

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