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American Recipes
Sonoma Chicken Salad

Sonoma Chicken Salad

with Pecans, Grapes, and Garlic Croutons

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The key to a great chicken salad is balance. Our Sonoma chicken salad uses grapes for sweetness, pecans and celery for crunch, and a creamy chive dressing to bring it all together. The best part? Hands down, it’s those homemade croutons. Think miniature garlic bread. Oh yes.

Tags:Dairy free
Allergens:Wheat/BléEgg/OeufSoy/SojaSulphites/SulfiteTree Nut/NoixPeanut/Cacahuète
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Red Grapes

2 clove


1 unit

Demi Baguette


7 g


340 g

Chicken Breasts

2 tbsp


(ContainsEgg/Oeuf, Soy/Soja)

1 tsp


½ unit

Red Wine Vinegar


28 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 unit

Celery, chopped

113 g

Spring Mix

Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
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Prep: Preheat oven to 400°F. Wash and dry all produce. Finely chop the chives. Cut the baguette into 3⁄4-inch cubes. Mince the garlic. Coarsely chop the pecans. Halve the grapes.

Make the garlic croutons
Make the garlic croutons

Make the garlic croutons: Toss the baguette cubes on a parchment-lined baking sheet with a drizzle of oil, garlic, and a pinch of salt and pepper. Bake in the oven to toast for 5-6 minutes, stirring, until golden brown and crispy. Transfer the croutons from the baking sheet in the oven to a medium bowl.

Cook the chicken
Cook the chicken

Cook the chicken: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook 3-4 minutes per side, until golden brown. Place the chicken on the same baking sheet. Bake chicken for 6-8 minutes, until cooked through (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to cool slightly, then cut into 1⁄2-inch cubes.

Make the dressing
Make the dressing

Make the dressing: In a large bowl, combine red wine vinegar and honey (DO: Measure for both) with chives, mayonnaise and a drizzle of oil.

Toss everything together
Toss everything together

Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.


Finish and serve: Plate the salad, then top with croutons and enjoy! BBQ TIP: Instead of pan-frying, grill chicken on medium heat, with lid closed, 6 to 8 min per side, until cooked to temperature above.