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Sonoma Chicken Salad Recipe

Heidi Shenk "recipe"

Several summers ago, before I moved to Baltimore, I worked for a friend who owned a bagel shop. At lunch he would serve not just bagels, but sandwiches as well. One of the menu items was a Sonoma Chicken Salad Sandwich. I have never been a huge fan of chicken salad, but this salad has become one that I truly love. It is fresh tasting, flavorful, and perfect to make in a large batch to have for lunches throughout the week. I opt to serve the chicken salad in pitas rather than bread which makes it more manageable to eat as chicken salad can sometimes get messy. We even took Sonoma Chicken Salad pitas to the Orioles game on Tuesday night for dinner!

Sonoma Chicken Salad (adapted from here)

What you'll need
  • 1 cup mayonnaise
  • 5 tsp honey
  • 4 tsp cider vinegar
  • 1/2 tsp yellow mustard
  • 2 tsp poppy seeds
  • 3 poached chicken breasts, shredded
  • 2 cups of red seedless grapes
  • 3 stalks of celery, thinly sliced
  • 1 cup chopped pecans


Poach chicken breasts and then shred into small pieces using your fingers or a fork. Let chicken cool and refrigerate while making the dressing. In a large bowl, whisk together mayonnaise, honey, vinegar, mustard, and poppy seeds. Refrigerate the dressing while chopping the celery and pecans. Using a small knife, slice the grapes in half. Add the grapes, celery, pecans, and chicken to the large bowl with the dressing and thoroughly incorporate all ingredients. Serve in pitas. If I have some on hand, I often serve with a few pieces of lettuce to line the pita.

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