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Sonoma Chicken Salad Sandwich


As far as chicken salads go, this recipe leans toward the sweeter side of savory with the addition of cranberries, apple juice, and honey. A nutritious, well-balanced sandwich.

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  • 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



Step 1

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside.

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.

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