Sonoma Chicken Salad Sandwiches

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For weekend parties, or quick and easy weekday meals, these sweet and salty Sonoma chicken salad sandwiches (no mayo) hit the spot!

Sonoma Chicken Salad Sandwiches – For quick + easy meals and parties, these mayo-free chicken salad sandwiches are so good! | thecomfortofcooking.com

I’m not too particular of an eater. Sling me a saucy, slimy plate of fresh seafood… heck, I’ll try it! Try out a topsy-turvy soufflé on me… pass the fork! But overload an otherwise good chicken salad sandwich with mayo? No way José.

That’s why instead of using mayonnaise in this sandwich’s scrumptious dressing, I used plain yogurt. No flavor lost and no extra calories!

Sonoma Chicken Salad Sandwiches – For quick + easy meals and parties, these mayo-free chicken salad sandwiches are so good! | thecomfortofcooking.com

For a group of girlfriends last week, these sandwiches were great fuel to go along with wine and good conversation! Also, this already easy recipe was made even easier by using Foodie Bride’s quick method for shredding chicken.

With handfuls of chopped pecans and dried cranberries, freshly grated Parmesan cheese and a sweet-salty poppy seed dressing, these Sonoma sandwiches could be a hit at your fall festivities, too! Check out the quick ‘n easy six steps below, and you’ll be on your way to lunchtime bliss!

Sonoma Chicken Salad Sandwiches

Servings 5 to 6 servings

Ingredients

For the chicken salad:

  • 3 1/2 cups cooked shredded chicken (about 2 lb. boneless skinless chicken breasts)
  • 3 stalks celery chopped (about 1 cup)
  • 2/3 cup pecans chopped
  • 1/2 cup dried cranberries roughly chopped
  • 2 Tbsp. finely grated Parmesan cheese
  • Sliced bread, croissants or rolls for serving

For the dressing:

  • 2/3 cup plain yogurt
  • 1/4 cup apple juice
  • 3 Tbsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. yellow mustard
  • 1 Tbsp. poppy seeds
  • 1/2 tsp. onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside. In a separate mixing bowl whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls.
  • Store chicken mixture in resealable, refrigerated container, up to 3 days.
  • Enjoy!

Join the Conversation

  1. The pecans and cranberries really kick it up a notch. What a lovely sandwich.

  2. This looks/sounds yummy:) I have made something close to this. You would ‘have’ to omit some of these ingred. above to use these… grapes, grn onion and curry!

  3. Love the cranberries and pecans in here!

  4. These sandwiches look so good, Georgia! I’m with you – not a mayo fan, but I love using Greek yogurt!

  5. Amazing! I love using yogurt in place of mayo! These would be so perfect to bring on a picnic!

  6. Chicken salad is one of my favorite things ever, I love the pecans and dried cranberries added…and Greek yogurt is a must for me nowadays!

  7. My husband feels the same as you. Your sandwiches look amazing and I know he’d gobble them up. Thanks for sharing. Love the rolls and photos:)

  8. I’m not a mayo lover either. Never thought to use yogurt but if I can re-create this sandwich as lovely as you made it here I’m all in.

  9. I always use homemade mayo if I have it on hand. And yogurt never lasts long enough in our house to make it into the chicken salad! But maybe someday…

  10. This is my favorite kind of chicken salad! Some fruit, some nuts… yum.

  11. Yum, I love chicken salad. And your dressing sounds so healthy, unique, and completely delicious! :)

  12. I’m not a mayo fan, either. This sandwich is gorgeous, Georgia–love the addition of the pecans and cranberries. Just perfect for fall!

  13. David Birney says:

    I disagree with you on Mayo, I could eat it on anything. However since I’m now almost 40 and starting to realize I need to eat better if I want to get much older, I have been looking for alternatives. I made this and it is amazing, honestly I did not miss the mayo that much. The only change I will make when I make it again is to use a bit less honey since I do not have a sweet tooth.

  14. I’m glad you enjoyed it, David! To each their own on mayo, but I find regardless, this is a tasty and healthy alternative. Thanks for stopping by!

  15. Jill Kramer says:

    This would be great to use leftover turkey from Thanksgiving.

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