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  • Sonoma Chicken Salad

    2 votes
    Sonoma Chicken Salad
    Prep: 15 min Cook: 25 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This recipe is adapted from one that appeared in The Whole Foods Market Cookbook published in 2002. It was sold in their Deli section of prepared foods. I don't know if they still offer it or not. I do minimal shopping at their stores and limit my purchases to specific items I can't get elsewhere at much cheaper prices. I made some minor changes to the recipe. If your are not a fan of Tarragon, omit it or substitute another herb. The original did not include Tarragon. I also poached the chicken rather baking. I added flat leaf parsley as well. I served the salad on a bed of baby spinach with cottage cheese, avocado and smoked Gouda cheese. The salad works well as a sandwich filling or stuffing for Pita Pocket bread.

    Ingredients

    • Dressing:
    • 1 cup mayonnaise
    • 4 tsp cider vinegar
    • 5 tsp honey
    • 2 tsp poppy seeds
    • salt/garlic pepper to taste
    • Salad:
    • 2 lb boneless, skinless chicken breast poached then cut into chunks
    • 1 cup pecan pieces, toasted
    • 2 cups red seedless grapes
    • 3 stalks celery, sliced
    • 1 tsp dried Tarragon
    • 1/4 cup flat leaf parsley, chopped

    Directions

    1. In a bowl combine the mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Mix dressing ingredients together and refrigerate. The dressing can be may be done 2 days prior to mixing the salad.
    2. Chicken can be poached ahead of time and refrigerated. Combine the chicken, remaining salad ingredients and the dressing.
    3. Salad is ready for service.

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks good, thanks for sharing.

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