SONOMA CHICKEN SALAD SANDWICH RECIPE - (4.4/5)
Provided by á-1088
Number Of Ingredients 16
Steps:
- In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.
SONOMA CHICKEN SALAD
After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.
Provided by mamadelogan
Categories < 60 Mins
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
- When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
SONOMA CHICKEN SALAD
A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
- When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Nutrition Facts : Calories 480.5, Fat 27.3, SaturatedFat 3.7, Cholesterol 107, Sodium 472.3, Carbohydrate 26, Fiber 2.3, Sugar 16, Protein 34.4
SONOMA CHICKEN
Make and share this Sonoma Chicken recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.
- Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
- Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.
- Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.
- To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.
GREEN GRAPE CHICKEN SALAD
Whole Foods bugged me when they seriously raised the price of this already pricey chicken salad...so I've been really working on the recipe for awhile...determined to not have to make a special trip for the best chicken salad ever! I think I'm pretty close, sub out pecans for walnuts and you'll nail it right on the head. One tip on making the chicken for chicken salad. I don't like boiled chicken-too blah. I like to cook a whole chicken in the romertoff and slough off the liquid for my chicken stock for the week, then pull off all the meat. I'll use 1/2 the meat for the chicken salad and the other 1/2 for my fabulous tortilla soup.The chicken is much tastier, cheaper, plus you have three meals in one.
Provided by ceoofmyhome
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I put everything in a big bowl and use 2 big spoons to"toss".
- Cover and Refrigerate.
- Good for up to a week.
- Enjoy!
Nutrition Facts : Calories 265.2, Fat 21.9, SaturatedFat 2.5, Cholesterol 6.8, Sodium 401.3, Carbohydrate 16.8, Fiber 2.2, Sugar 8.5, Protein 3.8
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