Looking for a delicious and easy-to-make chicken salad recipe? Look no further! This California chicken salad is bursting with flavor and perfect for any occasion. It combines toasted pecans and juicy red grapes for a delightful mix of sweet, salty, crunchy, and savory flavors. Ideal for making in batches and keeping handy for wraps, sandwiches, or tossing with greens for a quick salad.
There's often a debate between mayo and Greek yogurt dressings for chicken salad. This recipe offers the best of both worlds, resulting in a creamy yet tart flavor profile that's just right. No need for complicated poppy seed dressings here!
If the thought of grapes and pecans in your chicken salad sounds odd, trust me, it's a winning combo! The crunch from the pecans and the bursts of sweetness from the grapes perfectly complement the savory dressing.
Great for summer picnics or as a quick lunch option. Make a double batch for easy snacking throughout the week or pair it with honey garlic green beans or a creamy spinach salad for a satisfying dinner.
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Key Ingredients
- Shredded Chicken: Rotisserie chicken works wonders here, but leftover chicken breast is just as good.
- Toasted Pecans: Adds a delightful crunch and nutty flavor.
- Red Grapes: Adds pops of sweetness that balance the savory dressing.
- Celery: Chopped celery adds essential texture and flavor to the salad.
- Mayo and Greek Yogurt: Together, they create a creamy and tangy dressing.
Find the complete ingredient list below.
Instructions
- Prepare the dressing: Mix Greek yogurt, mayo, Dijon mustard, salt, pepper, minced garlic, and lemon juice until smooth.
- Introduce the ingredients: Add celery, green onions, red grapes, toasted pecans, and shredded chicken to the dressing. Gently toss until well combined.
Substitutions
- No lemons? Use red wine vinegar or apple cider vinegar instead.
- Swap green onions for chives or chopped onions, or use onion powder.
- Consider adding thinly sliced red bell pepper for extra flavor.
Equipment
All you need is a big bowl and a sharp knife!
Storage
Store in a sealed container in the fridge for up to 5-6 days. Perfect for meal prep or last-minute lunches.
Top Tip
Toast the pecans in a 350°F oven for 5 minutes for extra crunch and flavor. Let them cool before adding to the salad.
FAQs
It typically includes grapes and pecans with a Greek yogurt-based dressing.
Greek yogurt works great either alone or combined with mayo.
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California Chicken Salad
Nutrition
Ingredients
- ½ cup greek yogurt
- ½ cup mayo
- 2 teaspoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 clove garlic (minced)
- 3 tablespoon lemon juice
- 2 stalks celery (preferably with leaves, finely diced)
- 2 green onions (finely diced)
- 1 cup red grapes (cut in half)
- 1 cup pecans (halved)
- 1 lb shredded chicken (from rotisserie or leftover chicken)
Instructions
- To start, make the dressing. In a big bowl, mix together Greek yogurt, mayo, Dijon mustard, salt, pepper, garlic, and lemon juice until it's all blended nicely.
- Put in the celery, green onions, red grapes, pecans, and shredded chicken into the bowl with the dressing. Mix it all up until everything is nicely coated. Enjoy!
Video
Notes
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Food Safety
- Cook meat 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
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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