Description
This Delicious Sonoma Chicken Salad is a fresh, flavorful, and easy-to-make dish perfect for quick lunches or light dinners. Featuring tender shredded chicken combined with sweet red grapes, crunchy celery, and a creamy dressing made from mayonnaise, Greek yogurt, honey, and apple cider vinegar, this salad offers a delightful balance of savory and sweet flavors with a pleasant poppy seed crunch.
Ingredients
Scale
Chicken Salad
- 2 cups shredded chicken (use leftover or rotisserie for best flavor)
- 1 cup red grapes, halved
- 1/4 cup red onion, diced
- 1 cup celery, diced
Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, sea salt, and pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large bowl, add the shredded chicken, halved red grapes, diced red onion, and diced celery. Stir gently to mix evenly.
- Add dressing to salad: Pour the prepared dressing over the chicken mixture. Use a gentle tossing motion to evenly coat all the ingredients without mashing the grapes or celery.
- Chill and serve: You can enjoy the salad immediately or chill it in the refrigerator for enhanced flavor and freshness. Store any leftovers in an airtight container to keep the salad crisp and delicious.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time and add extra flavor.
- Halving the grapes keeps the sweetness balanced and avoids large bursts of juice in every bite.
- For a lighter version, reduce mayonnaise and increase Greek yogurt proportionally.
- Add chopped nuts like almonds or walnuts for an extra crunch, if desired.
- Make the salad a few hours ahead to allow flavors to meld well, but add grapes last if storing overnight to avoid sogginess.
