California Chicken Salad Recipe

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When I'm looking for a light and flavorful Summer salad, I turn to this California chicken salad! It's creamy, fresh, and so flavorful.

Prep Time15

Cook Time0

Total Time15

Course: Main Course, Salad

Cuisine: American

Servings: bowls

Calories: 386kcal

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!

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.

Storage: Store California chicken salad in an airtight container in the refrigerator for up to 1 day.