30-Minute Low Carb Sonoma Chicken Salad
A protein-rich chicken salad that combines tender seared chicken breast with sweet red grapes, fresh blueberries, and crunchy pecans. The creamy avocado oil mayonnaise dressing gets a bright lift from lemon juice and honey, while poppy seeds add subtle texture. Perfect for lunch meal prep or light dinners, this low-carb version of the classic Sonoma chicken salad delivers fresh California flavors without the bread. The combination of sweet fruit and savory chicken makes it ideal for summer gatherings or healthy weekday meals.
Ingredients
- 2 ½ lb chicken breast boneless skinless, raw
- 1 tsp salt, sea salt
- 1 tbsp extra virgin olive oil
- ¾ cup red grapesdried cranberries1:2 ratiodietary
reduces carbs slightly
- ¼ cup blueberries
- 2 large stalk 11-12 inch long celery
- ¾ cup pecans
- ¾ cup real mayonnaise, made with avocado oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp poppy seeds, whole pieces
Instructions
- 1
Season chicken breasts with salt on both sides
- 2
Heat heavy large ovenproof skillet over medium-high heat until hot
- 3
Add oil and swirl pan to coat
- 4
Add chicken breasts shiny side down
- 5
Sear for several minutes until browned evenly
- 6
Flip and repeat for same length of time
- 7
Place pan in oven and cook for 5-7 minutes or until chicken is cooked through
- 8
Chill chicken in fridge
- 9
Halve the grapes and wash and slice celery thinly
- 10
Combine all ingredients including diced chilled chicken breast, grapes, celery, pecans, blueberries, lemon juice, sea salt, and honey
- 11
Add mayonnaise and poppy seeds
- 12
Toss well, then taste, adding more lemon juice and salt if necessary
Tips
Chill the cooked chicken completely before dicing to prevent the salad from becoming warm and soggy.
Toast the pecans lightly in a dry skillet for enhanced flavor and extra crunch.
Make this salad a few hours ahead to let the flavors meld together beautifully.
Good to Know
Refrigerate in airtight container for up to 3 days. Do not freeze as mayonnaise and fresh fruit will not maintain texture.
Can be made up to 1 day ahead. Add pecans just before serving to maintain crunch.
Serve chilled on lettuce leaves, in lettuce wraps, or with crackers. Can also be used as sandwich filling.
Common Mistakes
Don't skip chilling the chicken to avoid warm, wilted salad
Don't overdress initially to avoid soggy texture over time
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use leftover cooked chicken?
Yes, any cooked chicken works. Rotisserie chicken is especially convenient - just shred and chill before mixing with other ingredients.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after a few hours as ingredients meld together.
Can I freeze this chicken salad?
Not recommended. Mayonnaise separates when frozen and fresh grapes become mushy, resulting in poor texture when thawed.