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.
