Sonoma Chicken Salad
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This quick Sonoma chicken salad is creamy, crunchy, sweet, and satisfying all at once. With shredded chicken, red grapes, celery, and pecans, it’s a high-flavor, low-effort lunch served over greens, in a sandwich, or with crackers and crisp raw veggies. You’ll be delighted how easy it is to copy this popular Whole Foods salad at home!
I’ve traditionally been a chicken salad skeptic, but I’m slowly coming around thanks to amazing combinations like this one inspired by the Whole Foods salad bar. With the perfect combination of sweet, savory flavors and a mix of tender and crisp textures in each bite, it’s easy to see why the Sonoma chicken salad is so popular!
This is quick and easy to whip up, makes a wonderful lunch to prep ahead for a couple days, and would be a big hit served on croissants for brunch or lunch with friends.
Why You’ll Love This Sonoma Chicken Salad
- Easy to make in about 10 minutes with everyday ingredients
- Packed with satisfying protein and fiber
- Juicy grapes paired with tender chicken and crunchy pecans, red onion, and celery create a dreamy balance of sweetness and tang
- Versatile and great for meal prep
Ingredient Notes
Poppy vs. Chia Seeds
Poppy seeds are the traditional choice for Sonoma chicken salad and contribute a subtle crunch and nuttiness. However, I sometimes use chia seeds instead for a little extra fiber, especially if I’m not planning to have much extra salad. In a leftover situation, chia seeds absorb moisture and become more gel-like, whereas poppy seeds keep their texture.
A 10-Minute Wonder
Using just one bowl is always an advantage and is easy to achieve in this recipe. The key is just to whisk together the dressing ingredients in the bottom of a large bowl to start.
I like using all Greek yogurt as the base of the dressing, only because I don’t personally enjoy mayonnaise. Mayo is the more traditional foundation; many copycat recipes suggest using half and half. The great news is that you really can’t go wrong with either.
Use mayo to keep this chicken salad dairy-free; opt for Greek yogurt to reduce calories and add protein; or just choose the texture you most enjoy. Mayo does tend to yield a more smooth dressing in the end.
Add the remaining ingredients: chicken, celery, onion, grapes, and pecans. Stir well and you’re done!
Sonoma Chicken Salad Serving Ideas
- With crackers and carrots. I especially love creamy salads like this with Triscuits, which are convenient yet minimally-processed. The little extra salt is a chef’s kiss!
- As a sandwich. Sonoma chicken salad is tasty tucked between pieces of toast or into pita for a classic, feel-good lunch.
- In croissants. Host a lovely, low-maintenance, high-satisfaction brunch with friends.
- Over greens. Lay a bed of mixed baby greens or spinach on a plate, then top with the salad and any extras you like.
Make Ahead and Storage Tips
- To Make Ahead: I think this tastes just as good on day two and is therefore great to make ahead with no changes. This said, if you want the crunchy parts to be as crunchy as possible, mix in the celery, red onions, and pecans just prior to serving.
- To Store: Leftover chicken salad keeps in an airtight storage container in the fridge for up to 3 days. Our favorite glass storage containers keep it perfectly fresh.
More Quick Lunch Salads
Sonoma Chicken Salad (Whole Foods Copycat)
Ingredients
For the Salad:
- 3 cups shredded chicken
- 4 stalks celery finely diced
- 1 cup red grapes cut in half
- 1/4 cup finely-diced red onion
- 2 Tablespoons chopped pecans
For the Dressing:
- 1/2 cup plain Greek yogurt or sub all or part mayo
- 2 and 1/2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoons poppy or chia seeds see note
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- To a large bowl, add the Greek yogurt, vinegar, honey, seeds, salt, and pepper. Whisk well to combine into an even dressing.1/2 cup plain Greek yogurt, 2 teaspoons apple cider vinegar, 2 and 1/2 teaspoons honey, 1 teaspoons poppy or chia seeds, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- Add chicken, celery, grapes, red onion, and pecans to the bowl and stir well. Sample and season with more salt and pepper to taste.3 cups shredded chicken, 4 stalks celery, 1 cup red grapes, 1/4 cup finely-diced red onion, 2 Tablespoons chopped pecans
- Serve over a bed of greens, in sandwiches, or with crackers and raw veggies. Enjoy!
Notes
- Chicken: Prep this in bulk (poached chicken, Instant Pot, slow cooker, etc., then shred or dice) or just pull chicken breast meat from a rotisserie chicken as a big time saver.
- Grapes: I always add extra because I just love the sweetness in every bite! Feel free to substitute green grapes or another fruit—chopped apple or pear can be a nice change of pace, mandarin oranges are extra-sweet but very convenient.
- Pecans: Toasted pecans have a little extra oomph. Substitute walnuts, almonds, or another nut if you like. Substitute sunflower seeds or pepitas for a little crunch that keeps it nut-free.
- Greek Yogurt vs. Mayo: I like using all Greek yogurt as the base of the dressing, only because I don’t personally enjoy mayonnaise. Mayo is the more traditional foundation; many copycat recipes suggest using half and half. The great news is that you really can’t go wrong with either. Use mayo to keep this chicken salad dairy-free; opt for Greek yogurt to reduce calories and add protein; or just choose the texture you most enjoy.
- Poppy vs. Chia Seeds: Poppy seeds are the traditional choice for Sonoma chicken salad and contribute a subtle crunch and nuttiness. However, I sometimes use chia seeds instead for a little extra fiber, especially if I’m not planning to have much extra salad. If you’re meal prepping or just have incidental leftovers, chia seeds will absorb moisture and become more gel-like, whereas poppy seeds keep their texture.
- Make Ahead: I think this tastes just as good on day two and is therefore great to make ahead with no changes. This said, if you want the crunchy parts to be as crunchy as possible, mix in the celery, red onions, and pecans just prior to serving.
- Store: Leftover chicken salad keeps in an airtight storage container in the fridge for up to 3 days. Our favorite glass storage containers keep it perfectly fresh.
- Recipe: Lightly adapted from Whole Foods.
