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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sonoma Chicken Salad Recipe

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This recipe for Sonoma Chicken Salad is from Office of Student Development Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups cooked , shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries , such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread , for serving (here is a great recipe)

Dressing
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
Directions:
Directions:
1. In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside.
2. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended.
3. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

 

 

 

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