Sonoma Chicken Salad
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Sonoma Chicken Salad

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.

Allergens:
Eggs
Tree Nuts
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

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

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Nutrition Values

/ per serving
Calories692 kcal
Energy (kJ)2895 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate50 g
Sugar0 g
Dietary Fiber5 g
Protein46 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Large Bowl

Instructions

1

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
2

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.

Cook the chicken
3

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.

Make the dressing
4

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.

Make the salad
5

Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.

6

Plate the salad, then top with croutons and enjoy!