The Best California Chicken Salad Recipe with Grapes

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This California Chicken Salad Recipe with Grapes is a great recipe that is creamy and so flavorful, with shredded chicken breast, sweet red grapes, crunchy celery, and pecans. Enjoy it as is, and serve it on a sandwich, wrap, or on a bed of greens for an easy lunch or speedy dinner ready in just 15 minutes that can also be eaten the next day!

I am always on the lookout for an easy recipe that can also work great for leftovers. This California Chicken Salad recipe checks off all the boxes and best way to use shredded chicken in my opinion!

Equipment Needed

• Large mixing bowl
• Cutting board
• Knife 
• Small bowl
• Whisk 
• Slow Cooker, Skillet, or Large Saucepan (depending on how you prepare your chicken)

Ingredients

• Pecans
• Shredded chicken
• Celery
• Grapes
• Green onions
• Greek yogurt
• Avocado oil mayonnaise
• Dijon mustard
• Honey
• White balsamic vinegar
• Poppy seeds
• Sea salt
• Garlic powder
• Coarse black pepper

Ingredient Notes & Substitutions

Shredded Chicken – You can use any type of shredded chicken breast or shredded rotisserie chicken for this recipe. If you don’t have cooked shredded chicken on hand, try this super simple 2-ingredient Slow Cooker Shredded Chicken recipe using skinless chicken breasts.

You can toss the ingredients into a slow cooker during the day, shred the chicken in the evening and allow it to cool in the fridge overnight for the perfect juicy chicken breast to be used in this recipe.

Diced poached chicken can also be used.

Red Seedless Grapes – Red seedless grapes are generally sweeter than green grapes; however, either can be used.

If you want to use green seedless grapes, taste them, and if they are a little tart, you can add another tablespoon of honey to the dressing. Grapes with seeds should not be used. 

Celery – Celery adds a crunchy texture and fresh flavor to the salad. If you don’t like celery you can reduce the quantity or figure out a substitute.

Crisp-diced apple or English cucumber with the seeds removed could be good options.

Pecans – You can use raw or toasted pecans in this recipe. I really enjoy the flavor of roasted/toasted pecans in this salad.

Toasting your own pecans can be done in about 5 minutes and give you control over the oils that are used (most roasted pecans purchased from the store are going to contain seed oils). If you want to make toasted pecans, you can follow the simple instructions listed below.

Green Onions – Green onions add a touch of sharpness and pair well with the creamy poppy seed dressing but can be omitted if don’t enjoy the flavor.

Greek Yogurt – I like using whole milk Greek yogurt in this recipe because it makes it extra creamy and adds additional protein.

You can use a lower-fat yogurt but expect it to be tangier and less creamy. I also tested plain unsweetened coconut milk yogurt as a dairy-free option and it worked well. 

Mayonnaise – You can use whatever type of mayonnaise you prefer, but I would recommend using a mayonnaise containing 100% avocado oil, olive oil, or coconut oil. These are healthier options with a similar flavor as traditional mayo. 

Honey – Maple syrup can be used as a 1:1 substitute for honey in this dressing.

White Balsamic Vinegar – White balsamic vinegar is very lightly sweet and adds a little tanginess to the dressing. You can substitute lemon juice or apple cider vinegar. If using ACV, consider reducing the quantity to 1 tsp because apple cider vinegar is tarter.

Garlic Powder – Onion powder can be used in the dressing in place of garlic powder for very a traditional poppyseed dressing flavor. 

How to make this California Chicken Salad Recipe

1. Add 4 rounded cups of shredded chicken to a large mixing bowl. If the chicken is stored in broth or water, drain and pat dry with paper towels. 
2. Wash the celery, trim the stalks and cut them lengthwise, and then dice. Wash the grapes and halve them, measuring out 1 rounded cup of halved grapes to use. Thinly slice the green onions discarding the white part. If using whole pecans, coarsely chop. Add the ingredients to the large bowl with the chicken and lightly toss.
3. Prepare the dressing by combining all the dressing ingredients in a small bowl and whisking until smooth. 
4. Pour dressing over the salad and toss to fully coat.
5. Enjoy immediately or store in an airtight container
6. in the fridge for 3-4 days. Serve cold. 

Recipe FAQ’s

What type of shredded chicken should I use for this recipe?

This recipe for Slow Cooker Shredded Chicken is a simple, hands-off option to make shredded chicken that requires only about 5 minutes of active time.

For this California chicken salad, using chicken breast that is cooked using a moist heat method (i.e. poached, slow cooker, or pressure cooker with broth or water) provides the best results because it is tender and easily shredded.

Shredded rotisserie chicken breast is another option if you don’t want to prepare the chicken yourself. 

How to choose a mayonnaise?

Mayonnaise made with seed oils can be a promoter of inflammation and switching to a creamy mayonnaise made with avocado oil can be a simple and healthy swap without sacrifice.

When looking for an avocado oil-based mayo at the store, be weary of conventional brands that label themselves as avocado oil mayo. Oftentimes, these contain part avocado oil and part canola or soybean oil.

Always read the ingredients! Look for brands that use 100% avocado oil, my favorite brand is Primal Kitchen. 

What is California Chicken Salad?

This salad is inspired by Whole Foods’ Sonoma Chicken Salad but with a healthier spin making it the best California chicken salad!

The salad from Whole Foods contains chicken breast, grapes, celery, and pecans paired with a mayonnaise-based poppy seed dressing.

In this copycat recipe, we lighten up the dressing by using full-fat Greek yogurt paired with a touch of avocado oil mayo for amazing flavor and the perfect rich and tangy dressing with added protein and healthy oils.

The result is a perfectly fresh, protein-packed salad loaded with all the best flavors and textures.

How can I store leftover California chicken salad?

This salad can be stored in the fridge for 3-4 days in an airtight container. Just give it a stir before serving. If you plan to prep this salad for lunches or store it for several days, keep the green onion and pecans in a separate container to add right before enjoying the perfect crunch. 

What to Serve with Chicken Salad

Chicken salad is a simple meal, easy to prepare, and perfect to serve to a crowd. You can serve chicken salad with traditional BBQ or picnic accompaniments like pickles, red onion, chips, avocado slices, fresh fruit or fruit salad, a green salad or slaw, lettuce wraps, or a simple loaf of sourdough bread. 

You can also make California chicken salad sandwiches with your favorite bread. If you plan to make a sandwich for lunch, store the salad in an airtight container, and don’t put on the bread until you are ready to eat.

How to Toast Pecans 

Toasted pecans are a great addition and can bring out the sweetness and a pleasant toasty flavor, perfect for this salad. This process is super easy and takes only about 5 minutes. Here is what you will need:

• 1/2 cup raw pecans
• A drizzle of olive or avocado oil (no more than 1 tsp)

Heat a drizzle of oil in a skillet over medium heat. Once the pan is warm, add pecans.

Stir continuously for about 3 minutes. Once toasted, the pecans will start to smell toasty but do not wait for them to change color (if they start turning darker brown or black, they are burning).

Remove the pecans from the heat and allow them to cool before tossing them into the salad.

Why Make This California Chicken Salad?

• This salad is my favorite way to use up leftover rotisserie or shredded chicken.
• Ready in just 15 minutes, this California Chicken Salad can be a quick delicious meal on a weeknight and also holds up well in the fridge for lunches if you like to meal prep.
• This salad is nutrient dense and protein-rich, for an easy meal that you can feel good about. 

Recipe Tips

• Depending on the type of shredded chicken you use, you may need to remove moisture some excess moisture to ensure that the salad is not watery. This is particularly important if your chicken is stored in water or broth. 
• Consider salting the dressing to taste if the chicken you are using is particularly salty.
• Measure the chicken, grapes, and pecans in fully rounded scoops. There’s no need to level measuring cups in this recipe. Feel free to throw in a little extra of your favorite ingredient used to make it your own. 

I think this is the best chicken salad recipe and hope you enjoy it as much as I do!

Check out these other Salad Recipes

• Avocado Egg Salad
• Sweet Apple Walnut Salad
• Mom’s 7 Layer Salad