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Sonoma Chicken Salad Sandwich Recipe

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4.4 from 59 reviews

This Sonoma Chicken Salad is a fresh, flavorful dish combining tender cooked chicken with crunchy celery, juicy grapes, and toasted almonds, all tossed in a tangy and creamy dressing featuring Greek yogurt, Dijon mustard, fresh herbs, and a hint of orange zest. Perfect for a quick lunch, it can be served as a sandwich filling, over salad greens, or spooned onto crostini for an elegant appetizer.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Chicken Salad

  • 1½ lbs cooked chicken (poached, rotisserie, or leftover cooked chicken, shredded or chopped)
  • 1 cup chopped celery
  • ½ cup diced green onions
  • 1 cup grapes, halved
  • ½ cup sliced toasted almonds

Dressing

  • 2-3 tbsp mayonnaise
  • ¼ cup Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp fresh chives or thyme, chopped
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp lemon juice
  • 1 tsp herbs de Provence
  • Zest of 1 orange (about 2 tbsp)
  • Plenty of cracked black pepper
  • Flaky salt or kosher salt, optional (see notes)

To Serve

  • 4 cups salad greens or baby spinach
  • Toasted bread for sandwich
  • Crostini (optional)

Instructions

  1. Combine chicken and vegetables: In a large bowl, add the cooked chicken, chopped celery, halved grapes, diced green onions, and toasted sliced almonds. Mix gently to combine all the ingredients evenly.
  2. Prepare dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, chopped chives or thyme, chopped tarragon, orange zest, cracked black pepper, herbs de Provence, and lemon juice. Add flaky salt or kosher salt if desired, but be cautious since the chicken may already be well seasoned.
  3. Toss salad: Pour the prepared dressing over the chicken and vegetable mixture. Gently fold all the components together until the salad is evenly coated with the dressing. Taste and adjust salt and pepper as needed.
  4. Rest the salad: You can serve the chicken salad immediately or refrigerate it for up to one hour for the flavors to meld and develop further.
  5. Serve: Serve the Sonoma Chicken Salad on its own, over a bed of salad greens or baby spinach, tucked into toasted bread as a sandwich filling, or spooned over crostini as an appetizer.

Notes

  • Use rotisserie or leftover cooked chicken for convenience and added flavor.
  • Salt should be added carefully because the chicken, especially if rotisserie, may already be seasoned.
  • Toasting the almonds enhances their crunch and flavor.
  • The salad can be refrigerated for up to one hour before serving for better flavor blending.
  • This salad works well as a light meal or as an elegant appetizer.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/sonoma-chicken-salad-sandwich-recipe/