This is my take on Whole Foods Market’s famous “Sonoma Chicken Salad”. I have that salad everytime I visit the place it’s one of my favorites. The combination of chicken, nuts, grapes, celery, mayonnaise and honey are absolutely divine.
II miss having this, so I made my version, the Chicken Walnut Salad. Some ingredients were replaced with those we can easily find in Manila buti it still came equally scrumptous and delicious.
Chicken Walnut Salad
I miss having this, so I made my version, the Chicken Walnut Salad. Some ingredients were replaced with those we can easily find in Manila buti it still came equally scrumptous and delicious.
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SALAD
- 1 kg Chicken Breast Fillet skinless
- 1 liter Water
- 1/4 cup Parsley fresh
- 1 tbsp Thyme
- 1 cup Walnuts toasted and chopped coarsely
- 1 cup Red Seedless Grapes halved
- 2 Celery stalks sliced thinly
DRESSING
- 1 1/2 cups Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 4 tbsps Honey (60ml)
- Salt and Pepper freshly ground, to taste
Instructions
- In a medium bowl, combine mayonnaise, apple cider vinegar, honey, salt and pepper.
- Chill in the fridge until ready to dress the salad.
- Put the water, parsley and thyme in a medium saucepan and bring to a boil.
- Lower the heat to medium and add the chicken breasts. Cover and poach the chicken for 15 minutes or until firm to the touch.
- Remove the pan from the heat and drain. Let it cool before chilling in the fridge. Do not remove the chicken in the fridge until ready to use.
- Once the chicken is cooled, transfer the chicken to a cutting board and cut into bite-sized chunks.
- Put them in a large mixing bowl and stir in walnuts, grapes, celery and dressing. Season with salt if it needs more seasoning.
