Sonoma Chicken Salad
with Pecans, Grapes, and Garlic Croutons
The key to a great chicken salad 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Honey
1 tablespoon
Red Wine Vinegar
1 ounce
Pecans
(Contains Tree Nuts)
4 ounce
Red Grapes
1 stalk
Celery
1 bunch
Chives
4 ounce
Mixed Greens
2 clove
Garlic
1 unit
Baguette
(Contains Soy, Wheat)
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Thinly slice the chives and celery. Halve the grapes. Cut the baguette into ¾-inch cubes. Roughly chop the pecans. Mince the garlic.
Make the garlic croutons: toss the baguette cubes on a baking sheet with 1 tablespoon olive oil, garlic, salt, and pepper. Place in the oven to toast for 8-10 minutes, until golden brown and crispy.
Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook 3-4 minutes per side, until golden brown. Remove croutons from the baking sheet in the oven and replace with the chicken. Bake chicken for 6-8 minutes, until cooked through and juices run clear when pierced with a knife. Let cool slightly, then dice into ½-inch cubes.
Meanwhile, make the dressing: in a large bowl, combine the chives, 1 tablespoon red wine vinegar, 2 tablespoons mayonnaise, 1 teaspoon honey, and ½ tablespoon olive oil. Season with salt and pepper.
Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.
Plate the salad, then top with croutons and enjoy!
