HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Sonoma Chicken Salad

Sonoma Chicken Salad

with Pecans, Grapes, and Garlic Croutons

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
2.2 / 4 Ratingout of 23 ratings
Read more

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
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Red Grapes

2 clove

Garlic

1 unit

Demi Baguette

(ContainsWheat/Blé)

7 g

Chives

340 g

Chicken Breasts

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

1 tsp

Honey

½ unit

Red Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Pecans

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 unit

Celery, chopped

113 g

Spring Mix

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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
2

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
3

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
4

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
5

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

6

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.