In the last years of operating Steele’s, I purchased a Whole Foods cookbook to research what our competitors offered. Inside the sienna-colored cover, I landed upon their recipe for Sonoma Chicken Salad, which they claim is one of their classic and all-time favorite salads—tender chicken breast, crunchy nuts and celery, and juicy sweet grapes mixed in a flavorful poppy seed dressing. I made their recipe and fell in love with it and added this salad to our offerings. In the grocery business you do a lot of “borrowing.” Even Kroger has “borrowed” it and offers it in their delis.
Now since Amazon bought Whole Foods, I understand their salads are made in a commissary and shipped out to individual stores. A good majority of supermarkets don’t make their deli items instore any longer. Such is the way of the world these days. To me, Whole Foods’ Sonoma Chicken Salad just isn’t the same. If you think so too and want to make it at home, following is my take on this classic. I like adding a bit of Dijon mustard to the dressing. Whole Foods uses toasted pecans. I am a big fan of macadamia nuts, so I use those instead. Of course, macadamia nuts can be a bit pricey. You can make it like Whole Foods with toasted pecans, or if you only have walnuts on hand, they work nicely as well.
Sonoma Chicken Salad is delicious nestled in a bed of lettuce, in sandwiches, or perfect for your next picnic. If you want to use it in sandwiches, I recommend slicing the grapes in half and making the chicken pieces smaller than you would for salads. Cheers to “borrowing” great ideas!
Sonoma Chicken Salad
Serves 4 to 6
For the Dressing:
1 cup mayonnaise
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
4 teaspoons honey
2 teaspoons poppy seeds
Salt to taste
Large grind black pepper to taste
In a small bowl, place mayonnaise, mustard, vinegar, honey, and poppy seeds and whisk to combine. Season to taste with salt and pepper and whisk again. Cover with plastic wrap and refrigerate until ready to serve.
For the salad:
2 pounds boneless, skinless chicken breasts
2 cups red seedless grapes
3 stalks celery, thinly sliced
¾ cup macadamia nuts, chopped
Preheat the oven to 350 degrees F. Place chicken breasts in a baking dish with enough water to almost cover. Bake chicken breasts for 25 to 30 minutes, or until completely cooked through. Let chicken breasts cool. Cut chicken into bite-size pieces.
In a large bowl, place chicken, grapes, celery, and nuts. If grapes are large, you may want to slice them in half. Add dressing and stir gently to combine.
Tips on selecting grapes: Color is the best measure of flavor. Select full-colored fruit. Grapes should be plump, fragrant, and firmly attached to their stems. Avoid packages with shriveled grapes that have fallen off their stems. Check the area where the grape attaches to its stem and avoid grapes that are soft or brown around the stem.
Tips on storing grapes: Supermarkets normally package grapes in vented plastic bags. Grapes will keep up to 1 week when refrigerated in this type of packaging.
Tip on toasting nuts: To toast nuts, place on a baking sheet in a 350 degrees F preheated oven for 5 to 10 minutes, or until golden brown. Watch closely as nuts turn from golden brown to black very quickly. I personally prefer to toast nuts by sautéing them in a small skillet that has been lightly coated with butter. For this method, stir frequently over a medium heat for 5 to 7 minutes.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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