Sonoma Chicken Salad Sandwiches


Makes 5-6 servings


3 1/2 cups cooked, shredded chicken (about 2 lb. boneless skinless chicken breasts)
3 stalks celery, chopped (about 1 cup)
2/3 cup pecans, chopped
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp. finely grated Parmesan cheese
Sliced bread, croissants or rolls, for serving

2/3 cup plain yogurt
1/4 cup apple juice
3 Tbsp. honey
2 tsp. apple cider vinegar
1 tsp. yellow mustard
1 Tbsp. poppy seeds
1/2 tsp. onion powder
Salt and freshly ground black pepper, to taste


1. In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside.

2. In a separate mixing bowl whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls.

3. Store chicken mixture in resealable, refrigerated container, up to 3 days.

4. Enjoy!

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