Cooking With Dough

Sonoma Chicken Salad

I love the combination of sweet, salty, and crunchy, and this chicken salad has all that and more! It is perfect for a quick lunch or you can double the recipe for a delicious side dish for a party!



1 whole roasted chicken cut into cubes or 4 chicken breasts cut into cubes

3/4 cup red seedless grapes

1/2 cup  halved candied pecans

1 celery stick finely chopped (optional)

1/2 tbsp poppy seeds

1 T fresh Tarrogon finely chopped

1/2 cup Mayo

1 tbsp apple cider vinegar 





First order of business is the chicken, you can either purchase a roasted whole chicken or you can bake 4 chicken breasts seasoned with salt and pepper at 400 degrees for about 20 mins or until chicken is completely cooked through. I suggest pounding the chicken out a bit to make sure all breasts are equal thickness before baking.

Once chicken is cooked, cut into about one inch cubes and transfer to a large bowl

Add in grapes, pecans and celery 

Sprinkle in poppy seeds and tarragon 

Add in mayo and apple cider vinegar

Season with salt and pepper to your liking

Mix thoroughly and…enjoy!

*This recipe can be served at room tempature or cold