California Chicken Salad Recipe

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.

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.

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!