Sonoma Chicken Salad
Best Chicken Salad EVER!! (And I hate chicken salad!)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
fresh
american
chicken
brunch
hors doeuvres
salads
sandwiches
picnics
spring
summer
juldfanq
weeknight
nocook
leftovers
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
- sea salt to taste
- 1 cup mayonnaise
- pepper to taste
- for dressing
- 4 teaspoons apple cider vinegar
- 5 teaspoon honey
- 2 teaspoons poppy seeds
- for salad
- 2 pounds chicken breast boneless, skinless, cooked, shredded
- 3/4 cup pecan pieces toasted
- 2 cups red seedless grapes
- 1 stalk celery thinly sliced
- Carbohydrate 26.3033075057358 g
- Cholesterol 98.0945248754583 mg
- Fat 25.55022598225 g
- Fiber 2.23692712250536 g
- Protein 37.2332025373464 g
- Saturated Fat 3.38293027603536 g
- Serving Size 1 1 Serving (284g)
- Sodium 415.759944295449 mg
- Sugar 24.0663803832304 g
- Trans Fat 1.61675235789594 g
- Calories 478 calories
1. Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. 2. Refrigerate until ready to dress the salad. The dressing can be prepared 2 days ahead. 3. Prepare/cook chicken. When the chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl. 4. Stir in pecans, grapes, celery, and dressing.
