Whole Foods Sonoma Chicken Salad + Weekly Menu

Sonoma Chicken Salad 1

Shea will be 7 months old on Wednesday (howww???) and we are still on our breastfeeding journey. Which is more pumping than anything with work, but still…high five, self! While many women notice cravings and an increased appetite during pregnancy, I escaped all of that during my pregnancy. I actually ate most of my meals off salad plates and never really had any serious hankerings.

But it seems my breastfeeding days have me insatiable and have me craving the LOTS of things.

Sonoma Chicken Salad 2

My most recent cravings have been for carnitas, anything on the grill (which is yet to be had), and chicken salad. There was also a little issue with a carrot cake and red velvet cake being in the house after my send-off from my old job. There’s just no way to keep that kind of sweet in the house and not have it call my name non-stop.

I’ve made several chicken salads in the past, but I knew I wanted something with some sweetness and some crunch. I also wanted to take the tasty and lazy way out and use rotisserie chicken.

Sonoma Chicken Salad 3

A very brief Google search later, I landed on this recipe from Whole Foods. Pecans and celery for crunch and grapes and a little honey for some sweetness. Sold.

I served this salad on peppery crackers and ate it every meal until it was gone. Literally. Mr. Prevention was out of town and wouldn’t ever eat the stuff, so I ate it and ate it and ate it. Now, I just can’t wait to make it again.

Sonoma Chicken Salad 4

5.0 from 3 reviews
Whole Foods Sonoma Chicken Salad
Author: 
Prep time: 
Total time: 
Serves: 8 servings (about 1 cup each)
 
Ingredients
  • 1 cup light mayonnaise
  • 1½ Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 2 tsp poppy seeds
  • ½ tsp salt and freshly ground pepper, to taste
  • 2 lbs rotisserie chicken (white meat, skin removed), roughly chopped
  • ¾ cup pecan pieces
  • 2 cups red seedless grapes, halved
  • 3 stalks celery, finely chopped
Instructions
  1. In small bowl, whisk to combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad.
  2. In a large bowl, mix the chopped chicken and dressing. Add remaining ingredients and toss well to coat.
Notes
Recipe slightly adapted from Whole Foods
Nutrition Information
Serving size: 1 cup Calories: 366 Fat: 17.1 Carbohydrates: 18.4 Sugar: 13.1 Sodium: 531 Fiber: 1.8 Protein: 33.4 Cholesterol: 94
Weekly Menu: May 3rd – 7th

Be well,

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9 Comments

  1. May 3, 2015 / 8:24 pm

    Thanks for the recipe Nicole! I’d love to try it this week. I’m trying to change my diet and I’m avoiding unhealthy and processed food. I’m looking for alternative recipes and I’m glad I found this.

  2. May 4, 2015 / 12:52 pm

    Time flies by, doesn’t it?! I actually don’t like chicken salad because of the mayo (my step-son used to ask for mayo sandwiches – just mayo on white bread – ew!). But I do like the addition of the nuts and grapes – I may have to experiment with Chobani plain yogurt vs. the mayo.

    Happy Monday!

  3. Dianna L Faucheux
    March 24, 2018 / 10:41 am

    Love this recipe !!!

    • Nicole Morrissey
      Author
      March 24, 2018 / 5:53 pm

      So glad you love it, Dianna!

  4. Sandy
    August 25, 2019 / 6:04 pm

    Excellent Recipe! I make double and give some to my mother! Goes great with toasted sourdough bread!

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