Sweet and Savory 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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Chicken Recipes, Main Course, Whole30 Recipes
Cuisine: American
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Servings: 6 servings
Calories: 316kcal
large mixing bowl
cutting board
Chef’s knife
Measuring cups and spoons
Silicone spatula or large spoon
Airtight storage containers (for leftovers or meal prep)
- 4 cups Shredded Chicken cooked
- 1.5 cup Mayonnaise
- 3 stalks Celery small dice
- ¼ Red Onion small dice
- 1 cup Pecans chopped
- 2 cups Red Seedless Grapes halved
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Celery Seed
- ½ tsp garlic powder
- Salt
- Pepper
Prep the mix-ins: Dice the celery and red onion into small, even pieces. Halve the grapes and chop the pecans.
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.
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.
Finish with fresh parsley: Sprinkle in the chopped parsley and give the salad one final toss to evenly distribute the herbs.
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.
Serving: 3g | Calories: 316kcal | Carbohydrates: 13g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 68mg | Sodium: 184mg | Fiber: 3g | Sugar: 9g