Sonoma Chicken Salad

Sonoma Chicken Salad

Photo by Missy T.

  • Prep Time


  • Total Time


  • Servings



  • cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)

  • 1

    cup diced celery (about 3 stalks)

  • cup chopped pecans

  • ½

    cup dried cranberries, such as Craisins, roughly chopped

  • 2

    Tbsp finely grated Parmesan cheese

  • Sliced bread, for serving

  • Dressing

  • cup mayonnaise

  • ¼

    cup apple juice

  • 3

    Tbsp honey

  • 2

    tsp apple cider vinegar

  • 1

    tsp prepared yellow mustard (optional)

  • 1

    Tbsp poppy seeds

  • ½

    tsp onion powder

  • Salt and freshly ground black pepper to taste


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 listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator


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