The Best Chicken Salad Ever
If you’re looking for the best chicken salad recipe, look no further than my Aunt Tina’s. It’s a take on a Sonoma chicken salad, with a tangy & sweet dressing and lots of texture–absolutely perfect! How to make Sonoma chicken salad, an easy chicken salad for barbecues, potlucks, and summer nights when it’s too hot to cook.
Servings: 8
Ingredients
- 8-9 cooked chicken breasts shredded or cut into small pieces
- 1 cup of celery finely chopped
- 1 cup of red seedless grapes sliced in half
- 1 cup of toasted pecans chopped finely
Dressing:
- 2 1/2 cups of mayonnaise I love Duke’s
- 3 tablespoons of honey
- 2 1/2 tablespoons of apple cider vinegar
- 1/8 teaspoon of white pepper
- 3 tablespoons of poppy seeds
Instructions
- You want a BIG bowl. We’re going to make a mess. Add your chicken, halved grapes, finely-diced celery (FINE…we don’t want giant celery chunks out here).
- Toast your pecans, let them cool slightly, and then finely chop them too and add them.
- In a smaller bowl, measure out the mayo. Add the poppy seeds. Throw in the honey and apple cider vinegar. Then whisk all the dressing ingredients together well.
- Add to your big bowl of ingredients and toss to coat evenly.
- It’s awesome right away, but best if you let it sit in the refrigerator overnight or for a few hours at least. It gets chilled, but also the flavors all sink into and enhance each other. Like lasagna, but with mayo. It keeps for 3 days to a week in the fridge.
Notes
It’s awesome right away, but best if you let it sit in the refrigerator overnight or for a few hours at least. It gets chilled, but also the flavors all sink into and enhance each other. Like lasagna, but with mayo. It keeps for 3 days to a week in the fridge.