Sunday, November 23, 2014

Sonoma Chicken Salad

I made this for a girls sewing day get together last week.  It is supposed to be a copycat recipe of Costco Chicken Salad.  This was an excellent chicken salad!
Sonoma Chicken Salad

For the dressing:

1 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 cup honey
Sea salt, to taste
Freshly ground black pepper, to taste

For the salad:

2 pounds boneless, skinless chicken breasts, cooked, cooled, and diced*
1 cup pecans, chopped and toasted
1 cup dried cranberries, roughly chopped

In a large bowl, stir together all dressing ingredients until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.

Preheat oven to 350°. Spread out pecan pieces on a baking sheet and bake for 7 to 10 minutes or until light golden brown, watching carefully. Allow to cool.

To the bowl of dressing, add diced chicken, toasted pecans, and cranberries. Refrigerate for at least an hour to chill and to allow the flavors to meld.

Tips, Tricks, & Variations
*Chicken may be rotisserie, poached, oven baked, or cooked in a crockpot. For the latter option, place 4 chicken breasts (I use frozen) and half a cup of water in a crockpot set on low for 4 to 5 hours or until cooked through. Remove from water and allow to cool before dicing.

No comments:

Post a Comment