Copycat Sonoma Chicken Salad with Greek Yogurt

This Sonoma Chicken Salad is a refreshing and filling recipe loaded with delicious texture and flavor. It comes together in just 10 minutes with creamy Greek yogurt, chicken, red onion, crisp celery, pecans and grapes for a quick meal that’s packed with protein. Serve as a sandwich, on lettuce wraps or enjoy on its own!

Get ready for your new favorite high-protein lunch! This Sonoma Chicken Salad was inspired by the very popular chicken salad sold at Whole Foods. While the grocery store version is tasty, it also contains added sugar, oils and other preservatives. With this homemade version, you’re getting the incredible flavor without any of the junk!

I love this one for meal prep because it’s quick and easy to mix up and keeps fresh for days! It can be ready quickly with a mix of shredded or chopped chicken breast, red onion, celery, pecans, red grapes and a salad made with Greek yogurt, apple cider vinegar, honey, poppy seeds and salt and pepper. It makes for such a satisfying lunch or light dinner served over a bed of greens, in lettuce wraps or in a sandwich or whole grain wrap.

At first glance you might not be so sure about adding grapes to a chicken salad, but the sweet crunch of the grapes joins beautifully with the chicken and tangy dressing. The celery and pecans create nice crunch that truly elevates the salad to the next level. 

Looking for more high protein meals that will keep you satiated and support health and weight loss goals? Some of our other favorites to try next are this avocado chicken salad, rotisserie chicken salad and Asian chicken salad.

Ingredients needed

Chicken salad recipes are usually loaded with mayonnaise but I like to lighten things up and add extra protein with Greek yogurt. You can fully swap out the mayo for plain Greek yogurt or do half and half. Here’s everything you’ll need to make this Greek yogurt chicken salad:

• Greek yogurt: Acts as the base of the salad while providing all of the wonderful creaminess.
• Apple cider vinegar: I love using this in salad dressing for the health benefits and taste that it adds.
• Honey: Gives the dressing just a hint of sweetness.
• Poppy seeds: Adds a little something special! You can leave them out if you don’t have them on hand.
• Salt and pepper: Brings out all of the delicious flavors in the salad.
• Chicken: You’ll need cooked, diced or shredded chicken breast. Try our baked bone-in chicken breast, shredded slow cooker chicken breast or use rotisserie chicken for convenience!
• Red onion: For a pop of color and oniony flavor.
• Celery: Diced celery adds crisp freshness.
• Pecans: Toasted and chopped nuts give the chicken salad a warm nutty crunch. Walnuts work great too.
• Red Grapes: Adds juicy bursts of sweetness in every bite.

How to make this recipe

This Sonoma chicken salad recipe is so simple to whip up in just minutes! There’s a minimal amount of chopping to do, then stir everything together and you’ll have a nutritious lunch ready-to-go! Here’s how it all comes together:

1. Make the dressing: Whisk together yogurt, honey, apple cider vinegar, honey, poppy seeds, salt and pepper in a large bowl. 
2. Combine all ingredients: Add in prepared chicken, onion, celery, pecans and grapes.
3. Stir and serve: Gently toss everything together, ensuring all of the chicken is coated in the dressing. Adjust seasonings, serve and enjoy.

Helpful tips and variations

Here are some tips so your chicken salad is absolutely delicious, and some ways you can change it up and make it your own.

• Grapes: We like using red grapes for the added color and sweetness but you can use green grapes if preferred, although these might be more tart. 
• Nuts: Pecans are a classic but you can substitute them for walnuts, almonds or cashews. Toast them to really bring out the flavor.
• Greek yogurt: Use whatever fat level you like for the yogurt. We like full-fat for extra richness. If you’re dairy-free, you can use dairy free yogurt. You can also use all mayo, if you’d like too.
• Change the fruit: Instead of the grapes, try chopped apples or dried cranberries.
• Chill time: Although, not completely necessary, letting this sit in the fridge for 30 minutes to an hour before serving helps meld the flavors together.

How to toast nuts

Toast the pecans to make them extra flavorful. Add your chopped nuts to a pan and place over medium heat, stirring occasionally for 2-5 minutes until they are slightly golden and fragrant. Remove from heat and allow them to cool before adding them to the salad.

Ways to serve

There are endless options of ways to serve chicken salad!

• Green salad: This is great served over a bed of greens. You can even add some dressing or a squeeze of lemon juice. Enjoy with a couple of crackers on the side for extra crunch!
• Wrap or sandwich: Pile this chicken salad on sandwich bread or in a wrap. Add lettuce, tomatoes, onions and avocado for more heartiness and texture.
• Lettuce wraps: If you’d like to keep your lunch light and low carb, spoon the salad into large lettuce leaves.
• Dip: Enjoy as a dip with your favorite crackers, pita chips and freshly cut veggies like carrot sticks, celery sticks and peppers.

Storing leftovers

Store any leftover salad in the fridge in an airtight container for up to 4 days. Give it a good stir before serving again.

More healthy salad recipes

• Healthy Greek Pasta Salad
• Warm German Potato Salad
• Italian Pasta Salad
• Healthy Macaroni Salad 
• Orzo Pasta Salad with Roasted Vegetables
• Italian Potato Salad with Artichokes

Thanks so much for reading! If you make this recipe, I would love for you to give it a ★ rating below. Be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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