California Chicken Salad
Our crunchy and sweet California chicken salad features shredded chicken, grapes, celery, and pecans tossed in a creamy, flavorful dressing.
Ingredients
For the Dressing:
- ¼ cup Greek yogurt, full-fat
- ¼ cup mayonnaise
- 4 teaspoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon poppy seeds
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon kosher salt,
For the Salad:
- ¼ cup pecans, toasted, chopped
- 1 pound cooked chicken breast
- 1 cup red grapes, seedless, cut in half
- 2 large celery stalks, thinly sliced
- 2 scallions, finely chopped
Instructions
- Combine the ingredients for the dressing in a liquid measuring cup and set it aside.
- Warm a small skillet over medium heat. Add the chopped pecans, and toast them for 3 minutes. Set them aside.
- Add the chicken, grapes, celery, scallions, and toasted pecans to a serving bowl. Pour the dressing over the top and toss to combine. For the best results, let it chill in the refrigerator for 30 minutes before serving.
Notes
Expert Tips:
- If you're using boiled or grilled chicken breast, allow the chicken to cool before adding it to the salad with the dressing.
- The salad is best served cold; refrigerate for 30 minutes before serving for the best results.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 262 kcal | Carbohydrates: 8 g | Protein: 24 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 5 g | Cholesterol: 77 mg | Sodium: 501 mg | Potassium: 394 mg | Fiber: 1 g | Sugar: 7 g | Vitamin C: 1 mg | Calcium: 3 mg | Iron: 3 mg
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