Sonoma Chicken Salad is a sweet and savory cold chicken salad that contains chicken, celery, onion, mayo, nuts and grapes for sweetness. Makes a great option for sandwiches or to top greens with for salad. This chicken salad is paleo and whole30 compliant.
I’m definitely a chicken salad fan. I grew up on the northeast coast on the Jersey Shore where delis were plenty and there was nothing like getting a cold scoop of tuna or chicken salad on a bed of greens or in a perfect kaiser roll. Something about the creamy crunch combo kept me coming back for more.
Since this Sonoma Chicken Salad is mayo based, it fits in with those on a Paleo or Whole30 reset which is good news!
I’ve been a homemade mayo convert and luckily, now I know a thing or two about homemade mayo that can make this recipe super simple for you to try.
When I became a personal chef in Charleston South Carolina, I decided to put this chicken salad on my menu and it took off! To this day it is probably the most highly requested meal I make for clients.
Because of this, I decided to put it on my Whole30 Approved menu for my clients living the Whole30 and food freedom life.
What is Sonoma Chicken Salad?
Sonoma Chicken Salad is a sweet and savory cold chicken salad that contains chicken, celery, onion, mayo, nuts and grapes for sweetness. Makes a great option for sandwiches or to top greens with for salad.
This recipe was made popular at a restaurant in Sonoma but is more recently a popular option to buy at Whole Foods Market.
How do you make Sonoma Chicken Salad?
Sonoma chicken salad comes together by cooking chicken breast or chicken tenderloins, then adding in chopped vegetables, grapes and nuts. Mix this all with mayonnaise and it’s ready to eat.
What kind of Chicken can I use?
For this recipe, I found that boiling chicken tenderloins yields the best results as the chicken does not dry out as quick. You can also use chicken breast or even pre-cooked shredded chicken from a rotisserie chicken.
Sonoma Chicken Salad
- 4 cups Shredded Chicken, cooked
- 1.5 cup Mayonnaise
- 3 stalks Celery, small dice
- 1/4 Red Onion, small dice
- 2 cups Red Seedless Grapes, halved
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Celery Seed
- 1/2 tsp garlic powder
- salt/pepper to taste
- Add all ingredients except grapes into a large bowl and stir until fully combined
- Toss in grapes
- Garnish with extra parsley
- Serve over greens
For a quicker meal, shred chicken from a store bought rotisserie chicken!
Nutrition Information:Serving Size: 3/4 cup
Amount Per Serving: Calories: 343 Total Fat: 16g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 19g Fiber: 0g Sugar: 0g Protein: 29g
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.