Sonoma chicken salad


Substitute apple cider with apple cider vinegar if you need the zing.


1 c mayonnaise (or yogurt + cream)
4 t cider
4 t honey
  salt (to taste)
  pepper (to taste)
3 c chicken (cooked, diced)
3⁄4 c pecan nuts (toasted and chopped)
2 c grape (seedless grapes)
3 celery (thinly sliced)



  1. Mix mayonnaise, cider, honey, and poppy seeds thoroughly. Season and chill until required.


  1. In a large bowl, place diced chicken, pecans, grapes and sliced celery.
  2. Pour in the dressing and toss to coat.
  3. Garnish with a few halved red grapes.


Use leftover roast chicken, once cooled.

If you don't have leftover chicken, grill 2 lb boneless, skinless chicken breasts. Let them cool down, then chop.

Alternatively, preheat oven to 375°F (160°C). Place 2 lb boneless, skinless chicken breast in a baking pan with 1/2 cup water and cover with foil. Bake for 25 minutes or until thoroughly cooked. Remove chicken from pan, cool down at room temperature for 15 minutes then cover and refrigerate. Dice when ready to make the salad.

6 servings
Preparation time
Cooking time
Total time
20 minutes