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Smoked Sonoma Chicken Salad

Smoked chicken with dried cranberries, grapes, and toasted pecans
Course Brunch, Lunch, Salad, Snack
Cuisine American, Californian, Fresh
Keyword "Chicken Salad", Brunch, Chicken, Lunch, Rotisserie Chicken, Smoked Chicken, Somona Chicken Salad
Prep Time 20 minutes
Servings 8

Equipment

  • 1 Large Bowl
  • Measuring Cups
  • 1 Large Spoon
  • 1 Whisk

Ingredients

  • 1 c. good quality full fat mayonnaise such as Best Foods
  • 2 T. Dijon mustard
  • 3 T. cider vinegar
  • 3 T. honey
  • 2 T. minced fresh chives
  • ¼ t. celery salt
  • ¼ t. ground black pepper
  • 2 pounds of smoked chicken shredded or chopped
  • 1 c. toasted rough chopped pecans
  • 2 large celery sticks finely diced
  • 1 cup red or green grapes cut in half or diced apples
  • ¾ c. of dried cranberries reconstituted in hot water

Instructions

  • In a large bowl whisk together the mayonnaise, Dijon mustard, cider vinegar, honey, chives, celery salt, and black pepper.
  • Add in the chicken, pecans, celery, grapes, and cranberry. Mix well so that everything is evenly combined.
  • Chill for a few hours before serving.