Chicken salad sandwiches are basically what I think the perfect lunch is. Served with some fruit and maybe some chips and I am set!
I used to make chicken salad with just a little mayo, salt, pepper and a little celery. Not too bad, but when I discovered the Sonoma Chicken Salad recipe online, I knew it was going to be my new favorite go to!
You could easily serve this over a spinach and spring greens mix. You can also sandwich it in between two healthy pieces of whole grain bread, add a little dijon mustard and maybe a little provolone cheese. I prefer the classic method of a soft and buttery croissant!
3 cups cooked and shredded chicken*
2 cups red grapes, halved
1 cup celery, diced* (about 3 stalks)
2 oz (about 3/4 cup) chopped pecan pieces
2 tsp sugar
1 1/2 cups mayonnaise or Greek yogurt
1 TBSP honey
1 TBSP apple cider vinegar
1 TBSP lemon juice, freshly squeezed
1/2 tsp flaky sea salt
1/2 tsp pepper, freshly cracked
2 tsp poppy seeds
1. Combine chicken, grapes and celery in a large bowl and set aside.
2. Combine pecan pieces and sugar in a dry medium skillet over medium high heat.
3. Cook for about 3-5 minutes, stirring constantly. This will help toast and sugar coat the pecans.
4. Place pecans onto a paper towel or plate and cool for about 5 minutes.
5. Add pecans to the chicken mixture.
6. In a separate medium bowl mix together dressing ingredients.
7. Toss dressing mixture with chicken mixture until well combined. Check for seasoning.
8. Chill chicken salad 1 hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
* I really like to use a rotisserie chicken with this recipe. It’s super tasty and very easy to use!
* I like to use the center stalks for this recipe. They are more tender and not as “stringy” as the outside stalks. I include chopping up the leaves and all. They add some pretty great flavor!