Healthy California Chicken Salad Recipe
This lighter California chicken salad is full of juicy grapes, crunchy celery and a sweet dressing made with poppy seeds, creamy mayonnaise and tangy Greek yogurt. If you love Whole Foods Sonoma Chicken Salad recipe, you will love this copycat recipe. Make this easy recipe for your lunch meal prep for the week!
Servings: 4
Ingredients
Salad Dressing
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 2 teaspoons red wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon poppy seeds
- ¼ teaspoon seasoned salt
- ⅛ teaspoon pepper
Chicken Salad
- 2 cups chicken, cooked and chopped *see notes
- ½ cup grapes, halved
- 2 stalks celery, chopped
- ¼ cup pecans, chopped
- 1 green onion, chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large bowl mix the dressing ingredients.
- Chop the chicken, grapes, celery, pecans and green onions.
- Add all chopped ingredients to the bowl with the dressing and stir to coat.
- Garnish with fresh parsley and serve on bread or a salad.
Notes
* I like to use rotisserie chicken or poached chicken for chicken salad. You can also used canned chicken if you are short on time. Crockpots and Instant Pots are also great ways to make a batch of tender chicken that is easy to shred.
*Store leftover chicken salad in an airtight container in the refrigerator for 2-3 days for the best results.
Because of the mayonnaise based dressing in the salad I do not recommend freezing chicken salad.