Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).
Nothing says summer quite like a refreshing chicken salad. Sonoma Chicken Salad is one of my all time favorites. One bite in and you’ll imagine yourself in a breezy park, on a blanket, picnicking with your friends.
What’s the best part about this salad? On any given day, all the ingredients can be found in the average fridge. I will, almost always, have a few leftover chicken breasts, some grapes, nuts, LEMONS (you’d think the world was coming to an end if I ran out of lemons), and parsley.
Sonoma Chicken Salad can be found made with a variety of nuts including almonds and pecans. I prefer walnuts – especially when I can get my hands on some of these beautiful red walnuts. The salad will work well with whichever of the three you prefer.
It’s not difficult to find this salad already made. The store-bought options are decent but offer one big problem for me – they’re usually loaded with unnecessary fat. That being said, I’m also not a big fan of mayo. Sure, homemade mayo is just whipped olive oil and egg – in other words, it’s paleo. I hear you. I just don’t like it. I prefer my Sonoma Chicken Salad on the lighter, tangier, side. 🙂
The salad makes great leftovers for an easy work lunch or can be the centerpiece of a picnic/pool party. I recommend washing it down with an adult lemonade.
If you need tips on how to prepare EASY and delicious baked chicken breasts, please let me know. I’m happy to share.
- 2 cooked chicken breasts cut into 1/2” cubes
- 1 cup green grapes cut in half
- 1/4 cup walnuts can sub with pecans or almonds
- 2 lemons juiced
- 1/4 cup finely chopped flatleaf Italian parsley
- sea salt and cracked black pepper to taste
- Combine all ingredients in a bowl.
- Stir together.
- …Yep! It’s THAT simple 🙂