Sonoma chicken Salad

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My favorite salad from a national chain (you know the one!). This recipe is less heavy on the mayo, more heavy on the flavor. Balance out the sweet dressing with a little acid from the oregano balsamic. Quick and easy weeknight dinner. Perfect for lunches, sandwiches, picnics or a meal on the go. Great for leftovers too!

 

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Prep Time 30 minutes
Course Main Course, Salad
Servings 6

Ingredients
  

For the Salad

  • 1.5 lbs cooked chicken breast shred or cubed
  • 2 cups red grapes cut in half
  • 3 sticks celery thinly sliced
  • 1/4 cup chopped pecans

For the Dressing

Instructions
 

Dressing

  • Combine chopped or shredded chicken in a bowl with the halved grapes, celery and pecans.

Salad

  • Combine all ingredients in a mason jar, and shake to combine. Taste for seasoning and balance. Drizzle over the top of the chicken, mix to combine.
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