When I’m craving a fresh and satisfying lunch that doesn’t weigh me down, I always come back to this California chicken salad. It’s creamy, crunchy, and just the right amount of sweet, thanks to juicy red grapes and toasted pecans. The best part? I can throw it together in about 15 minutes using leftover shredded chicken. With crisp lettuce as the base and a creamy mayo dressing, this shredded chicken salad tastes like it came from a restaurant.
Shredded Chicken Salad with Lettuce
This California chicken salad recipe has all the flavors of a Waldorf chicken salad, but I add lettuce for a lighter twist. I make the creamy dressing with both mayo and Greek yogurt for balance, and the mix of grapes, pecans, celery, and red onion gives it that crave-worthy crunch.
Using leftover shredded chicken makes prepping this salad a breeze, and you can even use rotisserie chicken if that’s what you have on hand. I love serving it on a bed of greens, but it’s also delicious tucked into a sandwich or wrap.
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How to Refresh Leftover Shredded Chicken
If starting with cold, leftover shredded chicken, try tossing it with just a teaspoon of olive oil or a squeeze of lemon juice before mixing it into this California chicken salad. This refreshes the chicken, adds a touch of moisture back, and helps the dressing cling better so every bite tastes balanced.
California Chicken Salad Recipe
Ingredients
For the Dressing:
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt (or sour cream)
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
For the Salad:
- 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 red onion (diced)
- 2 cups shredded cooked chicken
- kosher salt (to taste)
- ground black pepper (to taste)
Instructions
- In a small bowl, whisk together the mayonnaise, Greek yogurt, white wine vinegar, honey, salt, and black pepper. Mix until the dressing is smooth and well combined. Taste and adjust the seasonings to your liking.⅓ cup mayonnaise, ⅓ cup Greek yogurt , 2 tablespoons white wine vinegar, 1 teaspoon honey, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In a large salad bowl, combine the mixed salad greens, celery, grapes, pecans, red onions, and shredded chicken and stir to combine. Drizzle the dressing over the salad. Gently toss the salad to distribute the dressing evenly.4 cups mixed salad greens, 2 ribs celery, 1 cup red grapes, ½ cup pecans, ¼ cup red onion, 2 cups shredded cooked chicken, kosher salt, ground black pepper
- Divide the salad among four plates and serve. Enjoy!
Notes
- For a lighter dressing, use low-fat mayo and yogurt (or sour cream).
- Adjust the dressing consistency as desired. Thin it with a splash of milk or lemon juice. For extra creaminess, add an extra spoonful of Greek yogurt.
- Serve over crisp lettuce for a fresh, light meal, or pile it onto croissants or sandwich bread for a heartier option.
- Store the chicken and dressing separately if meal-prepping. Toss together just before serving so the greens don’t wilt.
- Add the grapes, celery, and pecans just before serving if you’re making the salad ahead. This keeps the texture crisp instead of soggy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 salt and 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 ribs of thinly-sliced celery, 1 cup of halved red grapes, ½ cup of toasted and chopped pecans, ¼ cup of finely diced red onions, 2 cups shredded cooked chicken, and salt and pepper to taste. Drizzle the dressing over the salad. Gently toss the salad to distribute the dressing evenly. Divide the salad among four plates and serve. Enjoy!
How to Store
Store leftover shredded chicken salad with lettuce 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.
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