Sweet and salty, creamy and fresh, this is the best California chicken salad ever and you’ll have it done in under 10 minutes! This healthy salad makes an easy and fast lunch that’s under 400 calories and loaded with protein and vitamins. California chicken salad is also naturally gluten-free.
Table of Contents
What Inspired This Recipe
Low in fat and high in all the good stuff, this is a great recipe that travels well. California chicken salad with grapes is a hit at potlucks or make a batch for easy work lunches during the week. Serve it on a bed of greens for extra crunch and color.
I love fruit in salads which is why this one makes my cut. If you do too, try my Thai Prawn Salad With Mango, Apple Walnut Salad and Rocket and Pear Salad . California chicken salad pairs well with this crispy Brie and Apple Grilled Cheese or a side of picante, pickled tasting Fermented Radishes.
Jump to:
- What Inspired This Recipe
- Ingredients
- Step By Step Instructions
- Substitutions
- 5 Ways To Use Chicken Salad
- Variations
- Storage And Make Ahead
- Top Tip
- Related Recipes
- Recipe
- Food safety
Ingredients
California chicken salad ingredients are simple with just 4 in the salad and 5 (plus salt and pepper) in the dressing.
- Chicken – Any chilled cooked chicken is delicious in this recipe. I’ve used chilled, boneless, skinless chicken breasts that were prebaked with salt and pepper. Grocery store rotisserie chicken works great too and if you don’t mind the softer texture, you can even use canned chicken. You’ll need 3 cups of diced chicken meat.
- Grapes – Red and green are both delicious but be sure to use seedless grapes. Red looks more colorful, green will give a more monochromatic look. I choose mine based on what are the best, most juicy looking grapes at the store that day.
- Poppy Seeds – Poppy seeds give a great, tiny little crunch. There is no great substitute but if you can’t eat seeds, it is ok to omit them.
- Pecans – Rich in flavor, pecans are the perfect nut for this salad. Toasting nuts lightly before using freshens up and enhances their flavor.
See recipe card for quantities.
Step By Step Instructions
This salad is really straightforward and will take you just a few minutes to toss together.
In a small bowl, add first 5 ingredients (the salad dressing ingredients).
Mix the salad dressing ingredients well until smooth and creamy, then season generously with salt and pepper.
To toast pecans, heat a skillet over medium heat and add nuts. (Don’t add oil, a dry pan will toast pecans perfectly.) Stir or toss frequently until toasted, about 3-5 minutes. Note: Do not leave nuts cooking unattended, they toast FAST and can burn easily.
Slice cooked and cool chicken into bite size cubes and add to a large salad bowl.
Slice grapes in half and thinly slice crunchy celery. Add grapes, celery and pecans to the same bowl as the chicken.
Pour dressing over chicken salad recipe ingredients and toss gently to coat evenly.
Serve right away or keep refrigerated until ready to serve.Garnish with celery leaves, minced tarragon or parsley or a handful of chopped pecans if desired.
Hint: You can use rotisserie chicken, grilled chicken, pan fried chicken or really whatever other leftover cooked chicken you happen to have or like for this salad recipe. It’s the perfect way to use leftover chicken.
Substitutions
This salad is gluten-free and can easily be made dairy-free too.
- Dairy-Free – Use 1 cup mayonnaise instead of ½ mayo and ½ yogurt and reduce the salt as needed.
- Fruit Swap – No grapes, no problem! Dried fruit like “craisins” (dried cranberries) and dried cherries work great too.
- Nuts – Pecans are my favorite in this salad but if you are out, you can swap walnuts, slivered almonds or even hazelnuts as needed.
- Lower Fat – Use all low fat or non-fat yogurt instead of mayonnaise, adjusting honey, salt and pepper as needed.
5 Ways To Use Chicken Salad
Chicken salad makes a simple and delicious meal but it’s a versatile recipe that suits many occasions. Here are some of my favorite ways to use this chicken salad recipe.
- In lettuce cups. Use small ones for appetizers or stuff large lettuce leaves with California chicken salad to make low carb lettuce wraps.
- In a croissant, toasted cheese bun or regular toasted bread for a sandwich.
- On crackers as an appetizer. (For gluten sensitive people, top rice crackers with this gluten free chicken salad recipe.)
- In halved red or orange bell pepper cups for an appetizer or side dish.
- Make a party sized sub stuffed with this chicken salad recipe then topped with and thinly slivered green onions. avocado slices and crispy lettuce. Secure sandwich with cocktail picks every few inches before slicing to serve.
Variations
- Apple Pecan Chicken Salad – Using the equivalent amount of cored and diced apple instead of the grapes is really delicious and stays crisp. I leave the peel on the apples for extra color and fiber.
- California Chicken Salad Deluxe – For extra California flavor, add in 1 diced avocado and ½ cup of crumbled feta cheese.
See this Chicken Skewer Recipes-Top 15 on my website for more healthy and easy chicken recipes!
Storage And Make Ahead
Dressing can be made ahead and kept in an airtight container in your refrigerator up to 4 days ahead. Chicken can also be cooked and cubed and stored covered the fridge for up to 2 days before making. Ideally, you should toss the chunky salad ingredients with the dressing no more than ½ hour before serving.
Higher fat mayonnaise and yogurt tend to keep a better consistency if being made ahead of time. If you’ve used low or no fat versions, give chicken salad a good stir once you are ready to use it.
Don’t leave this out at room temperature for longer than 2 hours. Promptly cover and refrigerate leftovers. Leftover California chicken salad will keep well in the fridge for 2 days and if kept properly chilled it will be safe for 5 days from when the chicken was cooked.
This recipe does not freeze well.
Top Tip
Season the salad dressing generously with the salt and pepper as it will be the flavoring for 6+ cups worth of ingredients.
Related Recipes
Thanks for reading along. If you love this chicken salad as much as I do, I’d be so appreciative if you’d give it a star rating on the recipe card.
Have a wonderful day!
Sabrina
For more on what I’m cooking up, follow me on Instagram or Facebook and come on into my home and kitchen shop, West Coast Kitchen Garden!
Recipe
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
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