Modified Sonoma Chicken Salad

Here’s the original recipe

I was craving this salad enough to go out and get pecans today. I also grabbed a bottle of poppyseed dressing to take a shortcut in preparation.

Modified Sonoma Chicken Salad

  • 1/2 to 1 cup mayonnaise
  • 1 1/2 tbsp apple cider vinegar
  • 1/4 cup poppyseed dressing
  • salt & freshly ground black pepper
  • 2 lbs chicken breasts, cooked and diced
  • 3/4 cup pecan pieces
  • 1/2 cup whole cranberry sauce*

In a bowl, combine mayonnaise, vinegar, poppyseed dressing, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. When ready to serve, toss dressing with chicken, pecans, cranberry sauce.

Serve on crusty rolls or I really like them on romaine lettuce leaves.

*I have cranberries in the freezer as a staple, so I made my own whole cranberry sauce.

Also, I never post photos of this because I always use fresh cranberries and unlike dried cranberries, it turns the entire salad pinkish.