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."
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1/2 cup
- Serves:
- 4-6
ingredients
- 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
directions
- 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.
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Reviews
-
The original Sonoma chicken salad has seedless red grapes rather than craisins. Adds a bite of juicy sweet!
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This was so good. I made the chicken in the crockpot with some vinegar and honey and the spices and then shredded it the next day into the dressing. Tastes amazing. -
We eat this several times a month, it is better then the Costco version! -
Excellent!
-
Love this! It's very close to costco' version. Very yummy!
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