Exit print mode Print recipe A+ A- Undo all

Sonoma Chicken Salad (well my version anyway)


3 Cups
I used rotisserie chicken, but I
1 Cups
I used seedless purple grapes, but green should also work just fine
1 Stalk
Chopped up finely, but use as much as you like
1/2 Cup
I measured this out for the recipe, but you most likely know how much you like mayo in your food so reduce or add as you like
Poppy Seeds
1/2 Teaspoons
I don't know if they add very much flavor or texture but they can be fun to look at so if you don't have this ingredient don't let it be a show stopper
Salt and Pepper
I used a generous pinch of each but use the amount you like based on your preferences and dietary needs, some are more sensitive than others to these ingredients.
1/8 cup
finely chopped

Preparation mode:

I am guessing I should be called the absent minded foodie instead of being part of the everydayfoodies team.  As a self taught foodie, I will scour lots of recipes to figure out what I want to do, and the vast majority of the time I will then throw out the majority of what I see, grab ingredients and create from there.  I’ve seen and heard chefs say before, there is really only so many ways to create the base of a cookie.  BUT with this recipe, I wanted to make it exactly as described on the whole foods website because I love their Sonoma Chicken Salad.  Welllll I looked it up, went to the Whole Foods site and found that their recipe included apple cider vinegar and honey.  I’m not down with the ACV because it flares my rosacea and I totally spaced the honey, though I didn’t see where that should be a necessary.  We went on our trip to our cabin for the weekend and CRAP, I forgot the honey.  Oh well, I’ll make it myself I thought and so I did.  THEN I forgot to write down what I did so I remade it today and measured stuff so that I could share.