Sonoma Chicken Salad

Meet your new picnic favorite. Sonoma Chicken Salad brings together tender chicken, crisp celery, juicy red grapes, and toasted pecans in a creamy, bright dressing. This version keeps that classic wine-country balance of sweet, tangy, and savory, with a lighter twist that still tastes rich. You can scoop it into buttery croissants, pile it over greens, or spoon it into lettuce cups. It mixes fast, chills well, and tastes even better after the flavors meld.

Why You’ll Love This Sonoma Chicken Salad

• Real Sonoma-style flavor with the perfect balance of creamy, sweet, and tangy.
• Lighter creamy dressing that still feels indulgent and coats every bite.
• Meal-prep friendly, holds beautifully for weekday lunches and make-ahead entertaining.
• Versatile serving, try it in croissants, over mixed greens, or as lettuce wraps for a lighter lunch (see our Thai Peanut Chicken Wraps for wrap technique and inspiration).
• Crowd-pleaser ready in about 30 minutes when using cooked chicken.

Ingredients Needed

For the Chicken

• 4 cups cooked chicken breast, cubed or shredded (poached, baked, or rotisserie; cool completely)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Dressing

• ½ cup mayonnaise
• ½ cup plain Greek yogurt (full fat or 2 percent for best texture)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon celery seed or celery salt
• Pinch of fine sea salt, to taste

Mix-Ins

• 1 cup red seedless grapes, halved
• ¾ cup celery, thinly sliced
• ¾ cup toasted pecans, roughly chopped
• 2 tablespoons finely chopped red onion or shallot
• 2 tablespoons chopped fresh parsley

Optional Add-Ons

• 1 teaspoon poppy seeds
• 1 small Granny Smith apple, diced
• 2 tablespoons chopped dill

Notes & Substitutions

• Chicken: Rotisserie saves time. For scratch cooking, bake or poach, then cool fully so the dressing does not thin out.
• Mayo and yogurt: The 50–50 split gives body and a clean finish. Use all mayo for a richer classic style, or all Greek yogurt for a tangier, leaner profile.
• Nuts: Pecans give buttery crunch. Walnuts or almonds work well; toast for deeper flavor. For nut-free, use toasted pumpkin seeds or sunflower seeds.
• Grapes: Red grapes add sweetness and color. Swap with diced apple for extra crunch.
• Celery seed vs celery salt: Celery seed adds aromatic depth without extra sodium. If you use celery salt, reduce added salt elsewhere.

Diet-friendly swaps:

• Gluten-free: The salad is naturally gluten-free. Choose GF bread, wraps, or crackers for serving.
• Dairy-free: Use an all-mayo dressing or a thick dairy-free yogurt.
• Budget-friendly: Use bone-in chicken you cook and shred yourself, and swap pecans for toasted sunflower seeds.

How to Make Sonoma Chicken Salad

Before you start: If cooking chicken from scratch, preheat the oven to 375°F. Cook the chicken and let it cool completely. Use an instant-read thermometer to confirm doneness, and pull poultry at 165°F.

1. Toast the pecans
   Spread chopped pecans on a dry skillet over medium heat. Stir until fragrant and a shade darker, 3 to 5 minutes. Cool completely. Toasting intensifies nutty aroma and keeps them crunchy in the dressing.
2. Whisk the dressing
   In a large bowl, combine mayonnaise, Greek yogurt, Dijon, honey, lemon juice, apple cider vinegar, celery seed, and a pinch of salt. Whisk until smooth and glossy. The mix should coat the back of a spoon. If it tastes flat, add a pinch of salt or an extra squeeze of lemon.
3. Fold in the mix-ins
   Add celery, grapes, cooled toasted pecans, red onion, and parsley. Fold gently with a spatula so the grapes stay intact and the nuts remain crisp.
4. Add the chicken
   Stir the salt and pepper into the chicken, then add it to the bowl. Fold until everything looks evenly dressed with no dry pockets. If needed, add 1 to 2 teaspoons water or a splash more lemon to loosen the texture. Aim for a creamy salad that holds shape on a spoon.
5. Chill to marry flavors
   Cover and refrigerate at least 30 minutes. Chilling lets the dressing thicken slightly and the aromatics mellow.
6. Final taste and serve
   Stir, taste, and adjust salt, pepper, or lemon. Sprinkle poppy seeds or extra parsley if you like. Serve as sandwiches, on greens, or in lettuce cups.

Time cues and visual cues: Dressing should look smooth, not grainy. Grapes should stay juicy, not crushed. The salad should mound softly, without liquid pooling at the bottom.

Pro Tips & Troubleshooting

Expert Tips

• Season the chicken, not just the dressing. A little salt and pepper on the chicken ensures every bite tastes balanced.
• Cool all cooked components. Warm chicken thins the dressing and dulls flavor.
• Toast nuts right. Stop when fragrant and lightly colored to protect crunch and avoid bitterness.
• Cut for texture. Keep celery thin and grapes halved for snap and juiciness in each forkful.

Common Mistakes to Avoid

• Overmixing. You will mash grapes and make the salad pasty. Fold gently.
• Watery salad. Warm chicken, wet grapes, or overdressed greens cause thinning. Pat produce dry and chill the chicken.
• Underseasoning. Taste after chilling and adjust salt or lemon to brighten.

Creative shortcut: Buy a warm rotisserie chicken, remove the meat, and spread it on a sheet pan to cool fast. Whisk the dressing while it cools, then assemble.

Serving, Storage & Variations

Serving Ideas

• Croissant sandwiches with crisp lettuce.
• Over mixed greens with sliced cucumbers and tomatoes.
• Lettuce cups for a light lunch, or roll into tortillas for easy wraps.
• Snack boxes with crackers, carrot sticks, and apple slices.
• Easy side pairing: Serve with quick steakhouse-style hibachi zucchini for a fresh, hot-cold contrast.

Storage

• Refrigerator: Store in an airtight container in the refrigerator for 3 to 4 days.
• Two-hour rule: Do not leave perishable salads at room temperature for more than 2 hours. If it’s hotter than 90°F, keep the limit to 1 hour.
• Freezing: Not recommended. Mayonnaise-based salads do not freeze well, and texture suffers after thawing. Details here: FSIS freezing and take-out guidance.

Reheating

If you serve the chicken salad warm on toast or a melt, reheat any added chicken separately to 165°F and keep the dressed salad chilled until the last minute.

Variations

• No-mayo: Use thick Greek yogurt plus 1 to 2 teaspoons olive oil for silkiness.
• Sweet-tart: Add diced apple and a teaspoon of white balsamic.
• Herby: Fold in dill and chives for a fresher finish.
• Spiced: Add a pinch of curry powder to the dressing for warmth.
• Date night plate: Pair with creamy sun-dried tomato chicken orzo for an elegant spread.
  Link: Creamy Sun-Dried Tomato Chicken Orzo: chicken orzo

Nutritional Information

Estimated per serving (makes 6 servings)

Nutrient	Amount
Calories	~420 kcal
Protein	~27 g
Total Fat	~27 g
Carbohydrates	~14 g
Fiber	~2 g
Sugar	~7 g
Sodium	varies by salt and mustard

How we estimated: Values were calculated using typical entries for cooked skinless chicken breast, mayonnaise, Greek yogurt, pecans, and grapes from USDA FoodData Central. If you change ingredients or portions, verify your numbers with a tracker.

Tip: Use tools like Cronometer or MyFitnessPal to double-check values if you modify ingredients.

Conclusion

This Sonoma Chicken Salad delivers everything you want from a classic. It tastes bright and creamy, crunches in all the right places, and fits any schedule. It preps quickly, chills well, and serves beautifully for lunches, picnics, and party platters. Make it once and you will keep a batch in the fridge for easy meals all week.

Tried it? Leave a comment and a star rating to help others. Share your sandwich or salad bowl on Pinterest or Facebook. What twist did you try, apple instead of grapes, dill and chives, or a pinch of curry? Tell us below.

Frequently Asked Questions