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Close-up of Sonoma chicken salad with diced chicken, halved grapes, celery, pecans, and poppyseed dressing on a bed of greens.

Sonoma Chicken Salad

Felice Kaufman
This Sonoma Chicken Salad is a simple Whole Foods copycat made with tender chicken, grapes, celery, and toasted pecans. Everything is tossed in a creamy poppyseed dressing for an easy salad that works for sandwiches, wraps, or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 489.2 kcal

Ingredients
  

Chicken Salad

  • 1 ¼ pounds cooked chicken, 3 cups diced chicken
  • 1 cup red seedless grapes, halved
  • 1 stalk celery, finely chopped
  • ½ cup pecans, roughly chopped
  • ⅓ cup green onions, sliced thinly
  • 1 tablespoon chopped parsley

Poppyseed Dressing

  • ½ cup mayonnaise
  • 1 ½ tablespoons honey
  • 1 teaspoon lemon juice or apple cider vinegar
  • ½ teaspoon Dijon mustard
  • 1 ½ teaspoons poppy seeds
  • salt and black pepper to taste

Instructions
 

  • Whisk the mayo, honey, lemon juice or vinegar, Dijon, and poppy seeds in a large bowl.
  • Add the grapes, celery, and parsley and mix to combine.
  • Fold in the chicken and pecans and mix well.
    Top view of mixing Sonoma chicken salad with grapes, celery, pecans, and herbs in a large mixing bowl.
  • Season to taste with salt and pepper.
  • Chill until ready to serve.

Notes

Storage: Store Sonoma Chicken Salad in an airtight container in the fridge for up to 3 days. Stir before serving.

Nutrition

Calories: 489.2kcalCarbohydrates: 14.2gProtein: 32.2gTotal Fat: 34.1gSaturated Fat: 4.9gCholesterol: 102.5mgSodium: 353.1mgPotassium: 697.1mgFiber: 2.1gSugar: 11.1g
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