Prep 10 mins
Cook 25 mins
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.
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- salt & freshly ground black pepper
- 2 lbs boneless skinless chicken breasts
- 3⁄4 cup pecan pieces, toasted
- 1 1⁄4 cups dried cranberries (craisins)
- 3 stalks celery
- 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.
This was so good. I made the chicken in the crockpot with some vinegar and honey and the spices and then shredded it the next day into the dressing. Tastes amazing.
We eat this several times a month, it is better then the Costco version!