product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Sonoma Chicken Salad

Serves 8
Time 40 min
This chicken salad is one of our classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top.
Ingredients
  • Dressing
  • 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 5 teaspoons honey
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon fine sea salt
  • Salad
  • 2 pounds boneless, skinless chicken breasts
  • 3/4 cup pecan pieces toasted
  • 2 cups red seedless grapes halved
  • 3 stalks celery thinly sliced
  • 1/4 teaspoon ground black pepper
Method

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.

Preheat the oven to 375°F. Place 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 until cooled.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and reserved dressing.

While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.  

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • Dressing
  • 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 5 teaspoons honey
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon fine sea salt
  • Salad
  • 2 pounds boneless, skinless chicken breasts
  • 3/4 cup pecan pieces toasted
  • 2 cups red seedless grapes halved
  • 3 stalks celery thinly sliced
  • 1/4 teaspoon ground black pepper