Sonoma Chicken Salad(sandwich)
Ingredients
- 1½ lbs cooked chicken(poached, rotisserie or leftover cooked chicken shredded or chopped
- 1 cup chopped celery
- ½ cup diced green onions
- 1 cup grapes, halved
- ½ cup sliced toasted almonds
- 2-3 tbsp mayo
- ¼ cup Greek yogurt
- 2 tbsp Dijon mustard
- 1 tsp honey
- 1 tbsp Fresh chives or thyme chopped
- 1 tbsp fresh tarragon chopped
- 1 tbsp lemon juice
- 1 tsp herbs de Provence
- 1 orange zested, about 2 tbsp
- plenty of cracked black pepper
- flaky salt or kosher salt optional if needed*** see notes
Add Ons
- 4 cups salad greens or baby spinach
- toasted bread for sandwich
- crostini
Instructions
- Combine the cooked chicken, celery, grapes, green onion, and almonds in a bowl and set side.
- In an another small bowl, whisk together the mayonnaise, Greek yogurt(if using). Honey, Dijon mustard, chives, tarragon, orange zest, salt***see notes and pepper, and Herbs de Provence.
- Pour the prepared dressing over the chicken mixture. Gently fold in until well combined. ( taste first to add salt,only if necessary. Rotisserie or leftover chicken is already well seasoned and may not need additional salt.).
Serving Suggestions
- The salad is ready to be served right away or can be refrigerated up to one hour before serving. Resting allows the flavors to develop. Serve the French Chicken Salad on its own, over a bed of salad greens, or tucked into a sandwich as a filling with some salad greens or baby spinach, or as an appetizer spooned over crostini.
Notes
***Taste for salt, add only if necessary. Rotisserie or leftover chicken is already well seasoned and may not need additional salt.).
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