Sonoma Chicken Salad Recipe #112893
Whole Foods bugged me when they seriously raised the price of this already pricey chicken salad...so I've been really working on the recipe for awhile...determined to not have to make a special trip for the best chicken salad ever! I think I'm pretty close, sub out pecans for walnuts and you'll nail it right on the head. One tip on making the chicken for chicken salad. I don't like boiled chicken-too blah. I like to cook a whole chicken in the romertoff and slough off the liquid for my chicken stock for the week, then pull off all the meat. I'll use 1/2 the meat for the chicken salad and the other 1/2 for my fabulous tortilla soup.The chicken is much tastier, cheaper, plus you have three meals in one.
by ceoofmyhome
20 min | 10 min prep
SERVES 6
- 2/3 cup mayonnaise
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 2 cups diced chicken
- 1 1/2 cups green grapes or red grapes
- 2 teaspoons poppy seeds
- 1 1/2 cups celery
- 1 cup chopped walnuts
- I put everything in a big bowl and use 2 big spoons to"toss".
- Cover and Refrigerate.
- Good for up to a week.
- Enjoy!
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5 stars