When I was a junior in high school I had taken the ACT, been accepted to my top colleges of choice, had scholarships lines up, and I was ready to spread my wings and fly! Then in the spring semester of my senior year, I became ill, to later be diagnosed with Celiac Disease. A diagnosis that at the time, was quite different than a diagnosis nowadays. And it kind of “derailed” my plans. I felt overwhelmed with the life changes it would require, especially in the throes of moving across state lines. Hindsight, I wish I would have had the courage to charge forward and trust it would all work out. But instead I opted to go to a community college for a year to get my footing. At the same time, I got a job at Whole Foods and I was determined to learn all the ins-and-outs of a gluten free lifestyle. And I did, with the help of a beloved nutritionist, Sharon.

One of my favorite meals when I was working was the chicken salad; the Whole Foods Sonoma Chicken Salad to be specific. A perfect blend of sweet and savory, with the crunch of the pecans and crisp celery – YUM!

A glass bowl filled with a creamy chicken salad mixed with diced grapes and chopped green onions, set on a granite countertop.

Why You Will Love This Recipe:

Quick and easy – Using rotisserie chicken makes this come together in minutes
Perfect balance of flavors – Creamy, crunchy, sweet, and savory in every bite
Naturally gluten-free – A crowd-pleasing option that everyone can enjoy
Great for meal prep – Tastes even better after chilling and holds up well in the fridge and makes for a perfect make-ahead lunch recipe
Versatile serving options – Dress it up or keep it simple depending on the occasion

Ingredients:

1 rotisserie chicken – Using a warm, freshly cooked rotisserie chicken adds incredible flavor and saves time. Remove the skin and shred or chop both white and dark meat for the best balance of texture and richness (about 3–4 cups of chicken). You could definitely substitute chicken breasts!
1 cup pecans, chopped – Pecans bring a buttery crunch that pairs beautifully with the creamy dressing. For even deeper flavor, lightly toast them in a dry skillet over medium heat for 3–5 minutes until fragrant for extra crunchy pecans!
3 stalks celery, finely chopped – Celery adds a fresh, crisp bite that balances the richness of the mayo and dressing. Slice thinly so it blends seamlessly into each bite without overpowering.
1 1/2 cups red seedless grapes, quartered – Sweet, juicy red grapes provide a burst of freshness and a classic Sonoma-style sweetness. Quartering them ensures even distribution and the perfect bite every time.
1/2 cup mayonnaise – This creates the creamy base of the salad. Use a high-quality mayonnaise for the best flavor and smooth texture—avocado oil-based options work especially well for a lighter taste. You could substitute plain greek yogurt or whole milk yogurt!
3/4 cup poppyseed salad dressing – Slightly sweet and tangy, sweet poppy seed dressing gives this chicken salad its signature flavor. A clean-ingredient option like Primal Kitchen adds a subtle brightness without being overly sugary.
1 teaspoon onion powder – Adds a mild, savory depth without the sharpness of raw onion, helping to round out the flavors.
Salt and pepper to taste – Essential for enhancing all the flavors. Start light, then adjust after mixing to bring everything into balance.

A bowl of chicken salad with shredded chicken, diced celery, green grapes, and toasted nuts, placed on a light countertop.

Instructions:

Prepare the chicken
Remove the skin from the rotisserie chicken and shred or chop the meat into bite-sized pieces. Add to a large mixing bowl.
Chop the mix-ins
Finely chop the celery, quarter the grapes, and roughly chop the pecans. If desired, lightly toast the pecans in a skillet over medium heat for 3–5 minutes until fragrant, then let cool.
Make the dressing
In a small bowl, whisk together the mayonnaise, poppyseed dressing, onion powder, salt, and pepper until smooth and well combined.
Combine everything
Add the celery, grapes, and pecans to the bowl with the chicken. Pour the dressing over the top and gently mix until everything is evenly coated.
Chill for best flavor
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve and enjoy
Give it a gentle stir before serving. Taste and adjust salt and pepper if needed.

Perfect Pairings:

Gluten-free crackers or crostini – Perfect for scooping or serving as an appetizer
Buttery gluten-free sandwich bread or croissants – Makes the ultimate chicken salad sandwich
Fresh greens – Serve over a bed of greens like arugula, spinach, or mixed greens for a lighter option
Fresh fruit on the side – Strawberries, apple slices, or melon complement the flavors beautifully
Soup pairing – Serve alongside a light soup like tomato or butternut squash for a cozy meal
Lettuce wraps – Crisp romaine or butter lettuce leaves make a fresh, low-carb option

Check out the recipe card below to make this delicious sonoma chicken salad recipe!

No ratings yet