Sonoma Chicken Salad

This Sonoma Chicken Salad is a fresh and flavorful twist on a deli classic. Made with shredded chicken, crunchy celery, sweet grapes, toasted pecans, and a creamy mayo-based dressing, it’s perfect for meal prep, sandwiches, wraps, or lettuce cups. This Whole Foods copycat is naturally gluten-free, easy to customize, and ready in minutes.

👩🏻‍🍳This recipe for chicken salad is featured in the Whole30 Friends & Family Cookbook.

I’m a huge fan of making cold chicken salads for meal prep like this Bacon Ranch Chicken Salad, BBQ Chicken Salad, Chicken Salad with Walnuts and Apples or Everything Bagel Chicken Salad!

There’s nothing like a portable, high protein meal you can add into wraps, on a sandwich, on salads, or use as a dip for crackers and veggies.

I first tried this salad when working at Whole Foods during my time living in Charleston SC. After we moved away, I decided to recreate this chicken salad at home using homemade mayo, shredded chicken, along with sweet grapes and crunchy pecans for a beautiful range of texture and flavor that I make again and again!

🍇Chicken Salad Ingredients

• Chicken – I like using cooked and shredded chicken breast for this but rotisserie works great too.
• Red seedless grapes – These add a burst of sweetness and juiciness to every bite. I always slice them in half so they mix evenly and don’t overpower the salad.
• Celery – Brings that crisp, refreshing crunch that balances out the creaminess. Dice it small so it blends well with the other ingredients.
• Red onion – Adds sharpness and color, but if you’re not into the strong bite, soak the chopped onion in cold water for 10 minutes before adding.
• Toasted pecans – Adds a warm, nutty crunch that makes this salad feel extra special. Toasting them first brings out the flavor.
• Mayonnaise – This is the creamy base that ties it all together. Use your favorite brand or make your own homemade mayonnaise in just one minute.
• Fresh Parsley – Adds a fresh note and vibrant green color, brightening up the overall flavor profile.​
• Celery Seed – Gives the salad a subtle, earthy spice that complements the fresh celery and enhances the dressing.​
• Garlic Powder, Salt & Pepper – These 3 basic seasonings bring out the natural flavors of the ingredients. Start with a small amount, taste, and adjust as needed to suit your palate.

🥣Step By Step Instructions

1️⃣ Prep the mix-ins: Dice the celery and red onion into small, even pieces. Halve the grapes and chop the pecans.

2️⃣ Combine the dressing: In a large mixing bowl, add the mayonnaise, celery seed, garlic powder, salt, and pepper. Stir until it’s creamy and well blended.

3️⃣ Add the main ingredients: To the bowl with the dressing, add the shredded chicken, chopped celery, onion, grapes, and pecans. Use a large spoon or spatula to gently fold everything together until fully coated.

4️⃣ Finish with fresh parsley: Sprinkle in the chopped parsley and give the salad one final toss to evenly distribute the herbs.

5️⃣ Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to come together and gives it that classic creamy texture.

🥬Customize It

• Nuts: Instead of pecans, use slivered almonds, chopped walnuts, or toasted sunflower seeds for a nut-free version.
• Grapes: Use fresh blueberries, strawberries, or chopped green apples for a different type of fruity flavor.
• Premade chicken: Take a shortcut and use shredded rotisserie chicken from Costco so you don’t have to cook the chicken. Costco also sells cold chicken salad, but this is recipe is better!
• Lighter alternative: Instead of using mayonnaise, you can make it lighter and healthy using Greek yogurt or a mix of both. Keep in mind that this will change the taste and texture to slightly tart and thinner.

🥪Serving Suggestions

This creamy, crunchy, and slightly sweet chicken salad is super versatile and works for just about any meal. Here are 10 delicious ways to serve it:

• In lettuce wraps – Spoon the salad into butter lettuce or romaine leaves for a light and low-carb option.
• As a sandwich – Pile it high between slices of toasted sourdough, multigrain, or even a croissant for a satisfying lunch.
• Wrapped in a tortilla – Roll it up in a whole wheat or spinach wrap with a few leafy greens for a quick, handheld meal.
• Over a bed of greens – Serve it on top of arugula, baby spinach, or mixed greens for a hearty salad.
• With crackers or pita chips – Scoop it up like a dip for an easy appetizer or snack plate.
• Stuffed in a pita pocket – Tuck it inside a pita with sliced cucumber and tomato for a fresh twist.
• On rice or grain bowls – Add a scoop to cooked quinoa, farro, or brown rice with veggies for a balanced meal.
• As a snack box addition – Pair it with veggie sticks, fruit, nuts, and a few crackers in a meal prep container.
• Topped on cucumber slices – Spoon small amounts onto thick cucumber rounds for a bite-sized party snack or appetizer.
• With baked sweet potatoes – Use it as a topping for halved, roasted sweet potatoes for a sweet-savory combo that totally works.

🧊Storage and Make-Ahead Instructions

Sonoma Chicken Salad is perfect for making ahead and storing for easy meals throughout the week. Once prepared, transfer the salad to an airtight container and refrigerate for up to 4 days. The flavors actually get better after a day as everything has time to meld together.

If you’re prepping in advance, you can mix the dressing and store it separately from the other ingredients. Combine everything just before serving for the freshest texture, especially if you want to keep the pecans crunchy. This salad is not freezer-friendly due to the mayo-based dressing, so stick to refrigerator storage for best results.

❓FAQ