Sonoma Chicken Salad

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

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.

paleo Sonoma chicken salad

ingredients for paleo Sonoma chicken salad


paleo Sonoma chicken salad

paleo Sonoma chicken salad

paleo Sonoma chicken salad


Paleo Sonoma Chicken Salad

  • Author: Cassy
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x


  • 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 🙂


Your email address will not be published. Required fields are marked *

  1. Chikachef says:

    This is my favorite salad. Of course, I love mayo, but I am certain that the lemon juice will taste just as great with all the rest of the yummy ingredients. THANKS for a healthier version!

  2. Linda Valles says:

    The fig wrap sounds and look good I have a fig tree!

  3. Jeannie says:

    Okay, this is my new fave recipe site. I’ve spent the morning obsessing over your recipes, and I’m wondering if, instead of mayo (which I’m not totally crazed about either), the sunbutter dressing you use on the detox salad would be lovely here? I think I might leave out the nuts in that case, or cut back a bit at least.

  4. April says:

    I loved this! I don’t like mayo either, so this was perfect. I added bacon and used primal palates recipe for a creamy balsamic vinaigrette. Ate it for lunch all week with baby spinach (grocery store was out of kale). Delicious!!