no cook finale

The final recipe for our premiere shot at “Cook Once – Eat All Week” is inspired by nonother than Costco!  I don’t know if you’ve tried Costco’s Sonoma Chicken Salad or not. Honestly, it would be hard not to if you’ve been there during their prime “sample time”. But if you have, you already know how deliciously fabulous it is! They shred and chop up their own rotisserie chickens and package this tangy-sweet delight. With this recipe, you can make your own for much less. I know, I’m saying out loud that there is actually an item at Costco where I can beat their price! Crazy Talk!

My friend and neighbor, Rainey, served Costco’s salad as a spread for crackers the other night and that is what inspired me to “copy” it.  Enjoy it that way (addicting) or as a main course. Either way, it couldn’t be easier!

Scottsdale Chicken Salad

(Inspired by Costco’s Sonoma Chicken Salad)

Dressing
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon Greek or Italian seasoning
3 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon poppy seeds
Salt and freshly ground pepper

4 cups shredded chicken, coarsely chopped
3 ribs celery, chopped (about 1 cup)
1/2 cup dried cranberries or dried cherries
1/2 dry roasted, salted almonds; coarsely chopped
4 large bibb or iceberg lettuce leaves
Cherry tomatoes; some halved, others left whole

Dressing: Whisk vinegar, mustard, honey, and seasoning in a large bowl to blend. Gradually whisk in oil until emulsified. Whisk in mayonnaise. Stir in poppy seeds. Season dressing to taste with salt and pepper.

Add chicken, celery, cranberries, and almonds into the dressing and toss well to coat completely.

Place lettuce leaves on four dinner plates. Top with chicken salad, garnish with cherry tomatoes and serve immediately.

Serves 4