California Chicken Salad
This easy California Chicken Salad is incredibly creamy and delicious with cubed chicken, sweet grapes, and crunchy toasted pecans. The lightened-up Greek yogurt dressing is bright yet bold. It's the best salad for summer picnics or BBQs, or if you simply want a healthy meal for the week!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup pecans (chopped)
- 3 cups cooked chicken (cut into ¼" cubes; about 1-2 chicken breasts (I used rotisserie chicken))
- 1-2 stalks celery (cut in half lengthwise and sliced; about 1 cup)
- 1 cup seedless red grapes (quartered)
- 1-2 green onion (thinly sliced)
- ½ cup full-fat Greek yogurt
- 2 tsp dijon mustard
- 2 tbsp honey
- 1½ tsp apple cider vinegar
- ½ tsp poppy seeds
- ½ tsp salt (plus more to taste)
- ¼ tsp pepper
Instructions
- 1
Heat a small skillet over medium-low heat. Add the chopped pecans and toast for 4-5 minutes, stirring often. Let cool completely.
- 2
In a large bowl, combine Greek yogurt, dijon mustard, honey, vinegar, poppy seeds, salt, and pepper. Whisk together and season to taste.
- 3
To the same bowl, add chicken, celery, grapes, green onion, and pecans. Stir everything together and season to taste. Let chill in fridge for minimum 30 minutes, best if overnight. Serve chilled.