From the Cook
From the Cook
From the Cook
From the Cook
1/5
Sonoma Chicken Salad
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Instructions
1
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Whisk together the mayo, vinegar, honey, poppy seeds, salt and pepper in a small bowl until combined.
2
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Place the pecans in a small skillet and toast over medium heat for 8-10 minutes until golden brown and fragrant, tossing occasionally. Cool slightly.
3
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Place the chicken, grapes, celery, chives and pecans in medium bowl. Add the dressing and toss gently to coat. Serve and enjoy!
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Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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