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sonoma chicken salad recipe

Easy Sonoma Chicken Salad Recipe Delicious and Simple

Sonoma chicken salad recipe: A delightful blend of tender chicken, crisp grapes, and toasted almonds in a creamy, tangy dressing. Perfect for lunch or a light dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Lunch, Main Dishes, Salad
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Mixing Bowls (various sizes)
  • Whisk
  • Measuring cups and spoons
  • Skillet (for toasting almonds)
  • Pot or Dutch oven (for cooking chicken, if needed)
  • Food Thermometer (if cooking chicken)

Ingredients
  

  • 2 cups cooked chicken, diced
  • 1 cup red grapes, halved
  • 1/2 cup toasted almonds, slivered
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Step 1: Cook and Dice the Chicken: If using raw chicken, cook chicken breasts through desired method either baking, poaching, or grilling. Allow the chicken to cool slightly. Once cooled, dice the chicken into bite-sized pieces. Alternatively, use pre-cooked chicken for a faster preparation.
  • Step 2: Prepare the Grapes and Almonds: Halve the red grapes. Toast slivered almonds by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. This step enhances their flavor and crunch.
  • Step 3: Make the Dressing: In a medium-sized bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. The dressing should be creamy and slightly tangy.
  • Step 4: Combine All Ingredients: In a large bowl, gently combine the diced chicken, halved grapes, toasted almonds, diced celery, and diced red onion. Pour the dressing over the ingredients and stir gently until everything is evenly coated.
  • Step 5: Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for enhancing the salad's overall taste. Serve chilled on croissants, lettuce wraps, or crackers. Optional: For a sweeter salad, add a tablespoon of honey to the dressing. For a spicier kick, add a pinch of red pepper flakes. Walnuts or pecans can be substituted for almonds, or dried cranberries can replace grapes.

Notes

Variations

The Sonoma chicken salad recipe lends itself to numerous adaptations, allowing for personalization based on preferences and dietary needs.
  • Ingredient Swaps:
    • Nuts: Walnuts, pecans, or sunflower seeds can replace almonds.
    • Fruits: Diced apple, dried cranberries, or mandarin oranges offer alternative sweetness.
    • Vegetables: Add chopped bell peppers, cucumbers, or shredded carrots for increased crunch and nutritional value.
    • Herbs: Incorporate fresh herbs like tarragon, dill, or parsley for added aroma and flavor.
  • Regional Twists:
    • Mediterranean: Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean-inspired flavor profile.
    • Asian: Use sesame oil in the dressing and add water chestnuts and chopped green onions.
    • Southwestern: Incorporate diced avocado, black beans, and a pinch of chili powder.
  • Dietary Adjustments:
    • Low-Carb: Serve the salad in lettuce wraps or on top of avocado halves. Replace grapes with diced celery or cucumber.
    • Dairy-Free: Use dairy-free mayonnaise or avocado-based dressing.
    • Vegan: Substitute the chicken with chickpeas or marinated tofu.

Serving Suggestions

This versatile Sonoma chicken salad recipe can be enjoyed in various ways. It is well-suited for lunches, light dinners, or picnics.
  • Serve as a sandwich filling on croissants, whole-wheat bread, or gluten-free rolls.
  • Offer as a topping for mixed green salads or spinach salads.
  • Present in lettuce cups for a lighter, low-carb option.
  • Serve with crackers or pita bread for an easy appetizer or snack.
  • Pair with a side of fresh fruit or a light soup.

Storage Tips

Proper storage is crucial for preserving the freshness and quality of the salad.
  • Store leftover salad in an airtight container in the refrigerator.
  • The salad is best consumed within 2-3 days to maintain optimal texture and flavor.
  • If the salad becomes too watery, drain off any excess liquid before serving.
  • It is generally not recommended to freeze this type of salad, as the mayonnaise and grapes may become watery and lose their texture upon thawing.

Frequently Asked Questions

  • Question 1: Can I make this salad ahead of time?
    Answer: Yes, the salad can be prepared a day in advance. In fact, allowing it to sit in the refrigerator for a few hours enhances the melding of flavors.
  • Question 2: Can I use rotisserie chicken?
    Answer: Absolutely. Rotisserie chicken is a convenient and flavorful option. Remove the skin and shred or dice the meat before adding it to the salad.
  • Question 3: What can I substitute for mayonnaise?
    Answer: Plain Greek yogurt or avocado can be used as healthier alternatives. The flavor and texture will differ slightly, but it still creates a creamy and delicious salad.
  • Question 4: Can I add other fruits or vegetables?
    Answer: Definitely. The recipe is very adaptable. Celery, bell peppers, apples, or dried cranberries are all excellent additions.
Keyword Chicken Salad