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

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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


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.