Plate of sonoma chicken salad with pecans and grapes.

Sonoma Chicken Salad

Sonoma Chicken Salad - chunks of chicken, grapes, pecans, onion, and celery, coated with a creamy poppy seed dressing, this isn’t your typical chicken salad. The combination of flavors and textures will surprise and satisfy. Part of my K.I.S.S - Keep It Short Simple recipes.
Course Lunch, Main Course, Salad
Cuisine American
Keyword Chicken Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Servings
Author Natalie


For poaching:


  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon poppy seeds
  • 2 cups red seedless grapes halved
  • 1 cup pecans chopped
  • 3 stalks celery diced
  • 1 small red onion diced
  • ½ teaspoon pepper or more to taste
  • Kosher salt to taste


  • Place chicken in a saucepan or skillet and add enough water to just cover. Pour in apple cider vinegar and salt. Place over high heat and bring to a boil. Once it’s boiling, turn off heat, cover, and let sit for 20 minutes. Do not remove the cover until 20 minutes is up. For larger breasts do not remove for 30 minutes.
  • Remove chicken from saucepan and transfer to a bowl and let cool.
  • Meanwhile, in a large bowl, combine mayonnaise, grapes, pecans, celery, honey, poppy seeds, and pepper.
  • When chicken is cooled, slice chicken into bite sized chunks and place in bowl with dressing. Stir to combine. At that point, taste for salt. Add enough kosher salt to your liking.
    Serve on top of salad, on your favorite bread, croissants, or eat as is. Enjoy!