Need an easy, high-protein lunch? This Sonoma Chicken Salad is a simple, flavorful option. Tender shredded chicken mixes with sweet red grapes, crisp celery, toasted pecans, and a creamy, tangy dressing. It’s versatile, meal-prep friendly, and ready in minutes.
When I want a quick, satisfying lunch, I make this Sonoma Chicken Salad. It’s inspired by the popular Whole Foods version and balances sweet, savory, and crunchy elements: red grapes provide sweetness, celery brings crunch, pecans add richness, and a simple mayo-based dressing ties everything together.
This salad works well served on a bed of greens, in a sandwich, as sliders, or tucked into lettuce wraps for a lower-carb meal. Use leftover cooked chicken or a rotisserie breast to save time—this recipe comes together in about 15 minutes, making it ideal for busy weekdays or make-ahead lunches.
Why you’ll love this recipe
- Sweet grapes and crunchy pecans give great contrast in flavor and texture.
- Ready in about 15 minutes using leftover or rotisserie chicken—perfect for quick meals.
- High in protein and naturally gluten- and dairy-free if you use a dairy-free mayo.
- Flexible serving options: salad, sandwich, slider, or lettuce wrap.
Recipe ingredients
- Chicken. About 2 cups cooked, shredded chicken (roughly 2 chicken breasts or 1 lb). Rotisserie or leftover Instant Pot shredded chicken work well.
- Grapes. Halved red grapes add color and sweetness. You can substitute chopped apple if preferred.
- Pecans. Toasted pecan pieces provide crunch and toasty flavor. Substitute walnuts, sliced almonds, or sunflower seeds if desired.
- Celery. One stalk, chopped, for crisp texture.
- Chives. Chopped fresh chives for a mild onion note; parsley or tarragon can also work.
- Dressing. Mayonnaise (or plain Greek yogurt if you prefer), apple cider vinegar (or lemon juice), honey, poppy seeds (optional), salt and pepper.
See the recipe card below for exact quantities.
How to make chicken salad with grapes and pecans
This recipe is straightforward and quick. With cooked chicken on hand, you’ll be finished in about 15 minutes.
Pro tip: Toast the pecans ahead of time and store them in an airtight container for a few days. The dressing also keeps well in the fridge for a couple of days.
- Toast pecan pieces in a small skillet over medium heat for 8–10 minutes, stirring occasionally, until fragrant and golden. Let cool.
- Whisk together the dressing: mayonnaise, apple cider vinegar, honey, poppy seeds (optional), salt and pepper.
- In a medium bowl, combine shredded chicken, halved grapes, chopped celery, and chives. Add cooled pecans.
- Pour the dressing over the salad and toss gently until everything is coated. Adjust seasoning to taste and serve.
Recipe FAQs
Chicken breast can be baked, boiled, shredded in an Instant Pot, or cooked in an air fryer. Rotisserie chicken is an easy shortcut and works perfectly.
What kind of grapes are best?
Red grapes give color and a sweeter flavor, but any grape variety can be used. Swap with apple for a different texture and flavor.
How can I add more flavor?
Stir 1–2 teaspoons Dijon mustard into the dressing for depth. Try fresh herbs like tarragon, parsley, or thyme for extra brightness.
Why is my chicken salad dry?
If the salad seems dry, you may have too much chicken relative to dressing or used dry chicken breast. Add more dressing until you reach the desired creaminess.
How long does it keep?
Store the salad in an airtight container in the refrigerator for 3–4 days.
Serving suggestions
- Serve over a bed of mixed greens for a light meal.
- Pair with crackers and fresh vegetables as an appetizer.
- Use lettuce leaves as cups for a low-carb wrap option.
- Make sandwiches, croissant sandwiches, or small slider-style bites for gatherings.
Recipe notes
- Make-ahead tip: Toast pecans and mix the dressing a day or two in advance. Combine everything just before serving for the best texture.
- This recipe doubles easily for meal prep or entertaining.
- Store leftovers in an airtight container for up to 3–4 days in the refrigerator.
More lunch recipes you’ll love
- Brown rice salad
- Canned salmon salad
- Dill pickle tuna salad
- Classic egg salad
- Greek quinoa salad with roasted chickpeas and tzatziki
- Farro salad with feta, lemon and mint
- Mediterranean three-bean salad
- Lemon tarragon chicken salad in lettuce wraps
Did you try this recipe? If so, please leave a review below and share your photos so others can see your version.
Sonoma Chicken Salad
Refreshing, high-protein chicken salad with grapes and toasted pecans. Ready in about 15 minutes and ideal for meal prep.
Servings: 4 | Prep Time: 15 mins | Total Time: 15 mins
Ingredients
For the dressing
- 1/2 cup mayonnaise (or plain Greek yogurt)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon honey
- 1 teaspoon poppy seeds (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For the salad
- 1/3 cup pecan pieces, toasted
- 2 cups cooked, shredded chicken breast (about 2 breasts or 1 lb)
- 1/2 cup halved red grapes
- 1 stalk celery, chopped
- 2 tablespoons chopped fresh chives
Instructions
- Toast pecans in a small skillet over medium heat for 8–10 minutes, tossing occasionally. Cool.
- Whisk mayonnaise, vinegar, honey, poppy seeds, salt and pepper in a small bowl until smooth.
- Combine shredded chicken, grapes, celery, chives and pecans in a medium bowl.
- Add dressing and toss gently to coat. Adjust seasoning and serve.
Notes
- Great for using leftover or rotisserie chicken. Pecans and dressing can be prepped ahead.
- Store in an airtight container in the refrigerator for 3–4 days.
Nutrition (estimated per serving)
Calories: 406 kcal • Carbohydrates: 10 g • Protein: 19 g • Fat: 32 g • Fiber: 1 g • Sugar: 8 g