Name: California Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup mayonnaise; ⅓ cup Greek yogurt (or sour cream); 2 tablespoons white wine vinegar; 1 teaspoon honey; ½ teaspoon kosher salt and freshly ground black pepper; 4 cups mixed salad greens (such as lettuce, spinach, or arugula); 2 ribs celery (thinly sliced); 1 cup red grapes (halved); ½ cup pecans (toasted and chopped); ¼ cup finely diced red onions; 2 cups shredded cooked chicken; Kosher salt and freshly ground black pepper (to taste)

When I’m looking for a light and flavorful Summer salad, I turn to this California chicken salad recipe! It’s creamy, fresh, and so flavorful. I love the combination of sweet grapes, nutty pecans, tender chicken, and creamy dressing. It only takes about 15 minutes to put together with leftover chicken– so easy!

overhead view of a bowl of california chicken salad.

Between the salad and the dressing, I use just 10 ingredients to make this flavorful salad. The creamy dressing is simple but so flavorful, and the combination of flavors and textures in the salad is something I crave.

What’s in This California Chicken Salad Recipe?

Mayonnaise: Makes the dressing thick and rice.
Greek Yogurt: Makes the dressing creamy.
Vinegar: White wine vinegar cuts the richness of the dressing with its light and bright acidity.
Honey: Adds a touch of sweetness to the dressing.
Salad Greens: I like to grab a container of spring mix, but any greens will work.
Celery: Adds a bit of crunch!
Grapes: Red grapes add pops of sweetness to the salad.
Pecans: Add extra crunch and nuttiness to the salad.
Red Onion: Adds a little bit of bite to the salad to balance out its richness.
Cooked Chicken: I love this recipe for crockpot shredded chicken, but a rotisserie chicken from the store also works well.

overhead view of a bowl of california chicken salad with a fork.

How to Store and Reheat

Store leftover California chicken salad in an airtight container in the refrigerator for up to 1 day. I prefer to store the salad and dressing separately for longer storage. They will keep well for up to 3 days when properly separated.

a bowl of california chicken salad with a fork.

Notes and Tips

For a lighter dressing, use low-fat mayo and yogurt (or sour cream).
If your red onions are particularly strong, soak the cut pieces in a bowl of ice water for 10 minutes. This will tone down their flavor.

How to Make California Chicken Salad Step by Step

Mix the Dressing: In a small bowl, whisk together ⅓ cup of mayonnaise, ⅓ cup of Greek yogurt, 2 tablespoons of white wine vinegar, 1 teaspoon of honey, and ½ teaspoon of kosher salt and freshly ground black pepper. Mix until the dressing is smooth and well combined. Taste and adjust the seasonings to your liking.

Toss the Salad: In a large salad bowl, combine 4 cups of mixed salad greens, 2 thinly sliced ribs of celery, 1 cup of halved red grapes, ½ cup of toasted chopped pecans, ¼ cup of finely diced red onions, and 2 cups shredded cooked chicken and stir to combine. Drizzle the dressing over the salad. Gently toss the salad to distribute the dressing evenly. Divide the salad among four plates and serve. Enjoy!