Sonoma Chicken Salad Recipe
The Sonoma Chicken Salad Recipe is fresh, tasty and easy to make. It combines juicy chicken, crisp vegetables and a creamy dressing.
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 cup red grapes halved
- 1 cup celery diced
- ½ cup almonds sliced or slivered
- ¼ cup green onions chopped
- 1 cup mayonnaise
- 2 tablespoons plain yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Mixed salad greens for serving
Instructions
Prepare the Chicken
- Cook chicken by boiling, roasting or using leftover chicken. Shred or chop it into bite-sized pieces. Place the chicken in a large mixing bowl.
Chop the Vegetables
- Wash and dice celery, grapes, and green onions. Cut grapes in half for bite-size pieces. Add all vegetables to the mixing bowl with chicken.
Make the Dressing
- In a small bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, salt and black pepper. Whisk until smooth and creamy. Adjust seasoning if needed.
Combine Salad Ingredients
- Pour the dressing over chicken and vegetables. Mix gently until everything is coated evenly. Be careful not to mash the grapes or celery.
Add Almonds
- Sprinkle sliced or slivered almonds into the salad. Fold gently to combine. The almonds add crunch and flavor to the salad.
Chill Before Serving
- Cover the salad with plastic wrap. Refrigerate for at least 15 minutes to let flavors blend. Serve cold for the best taste and texture.
Serve on Greens
- Place mixed salad greens on a serving platter or bowl. Spoon the chicken salad on top. Garnish with extra almonds or green onions if desired.
Notes
- Use cooked chicken for faster preparation.
- Shred chicken finely for easier mixing.
- Chill salad before serving for better flavor.
- Add grapes last to prevent them from getting squished.
- Adjust dressing to taste for creaminess or tanginess.