This California Chicken Salad is creamy, crunchy and lightly sweet. Made with celery, grapes, pecans and brightened with Greek yogurt (no mayo), it makes a fresh, satisfying lunch or light dinner. Serve it over greens, in a wrap, or on a sandwich.
This lighter, yogurt-based take on California chicken salad balances savory and sweet: fresh parsley and red onion add flavor, lemon juice and Dijon give the dressing brightness, while celery, pecans and halved grapes contribute crunch and sweetness. It’s quick to prepare, stores well for meal prep, and works equally well as a main dish, side, or sandwich filling.
I often make a batch at the start of the week for easy lunches. Portion into individual containers and vary how you serve it each day. Using Greek yogurt keeps the salad creamy and adds protein, and because there’s no mayonnaise, it’s a great option for picnics and barbecues—just keep it chilled until serving.
Ingredients you’ll need:
Ten simple ingredients make this lightened-up California chicken salad. Adjust quantities to taste or to scale the recipe.
- Chicken breast: Poached or rotisserie chicken works well. Dice or shred to your preference.
- Celery: Provides fresh crunch.
- Grapes: Halved seedless red grapes add sweetness and color.
- Red onion: Adds a mild bite—dice finely.
- Pecans: Or swap your favorite nuts or seeds for texture.
- Greek yogurt: Plain Greek yogurt is the creamy, no-mayo base.
- Dijon mustard: For tang and depth.
- Honey: Balances acidity with a floral sweetness; maple syrup can be used instead.
- Lemon: Fresh lemon juice brightens the dressing.
- Poppy seeds: Optional, but they add a pleasant crunch and a classic touch.
How to make California chicken salad
Start by cutting cooked chicken breasts into small cubes; you can also shred them if you prefer a looser texture.
In a large bowl combine the chicken with diced celery, halved grapes, red onion, chopped pecans, and chopped parsley. In a separate small bowl whisk together the Greek yogurt, Dijon mustard, honey, poppy seeds (if using), lemon juice, salt and pepper. Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Taste and adjust seasoning as needed.
Serve the salad on toasted bread, in a wrap, on top of mixed greens, or alongside crackers and raw vegetables.
Substitutions & Variations:
- Replace pecans: almonds, walnuts, or pistachios all work well.
- No fresh lemon? Use a splash of apple cider or white wine vinegar instead.
- Yogurt alternatives: Natural yogurt or plain non-dairy yogurt can be substituted for Greek yogurt.
- More protein: Add chopped hard-boiled eggs for extra protein and richness.
- Fresh herbs: Tarragon or dill make tasty variations.
How to serve chicken salad
- Sandwich: Pile between slices of sourdough or on a bagel for a classic sandwich.
- Wrap: Spoon into a tortilla, flatbread, or pita for a portable meal.
- Snack plate: Serve alongside vegetable sticks, greens and crackers for a composed platter.
- On lettuce: Use butter lettuce or romaine for lighter, low-carb lettuce wraps.
How long will chicken salad keep?
Store any leftover California chicken salad in an airtight container in the refrigerator for up to 4–5 days. Keep chilled until serving and discard if left at room temperature for extended periods.
FAQ’s
Can I prep this chicken salad in advance?
Yes. The flavors meld nicely after a few hours in the refrigerator, and you can make the salad up to 24 hours ahead of serving for convenience.
Is chicken salad healthy?
This version uses lean chicken breast, fresh vegetables and Greek yogurt instead of mayo, making it a protein-rich and wholesome option when enjoyed as part of a balanced meal.
What’s the best way to cook chicken for chicken salad?
Poaching chicken is simple and yields tender, moist meat. Simmer chicken with aromatics and salt for 10–15 minutes (depending on breast size) until cooked through, then cool and chop or shred.
Can I make this salad meat-free?
Yes. Swap the chicken for baked or pan-fried tofu or another plant-based protein to make a meat-free version.
Other lunch recipes to make:
White Bean Kale Salad with Avocado Dressing
Air Fryer Tuna Melt
Creamy Lentil Pasta Salad
If you try this California chicken salad recipe or have a question, please leave a comment and rate it. I love hearing how you adapt the recipe and what you think.
California Chicken Salad
- Author: Caitlin Rule
- Total Time: 10 minutes
- Yield: Serves 3–4
Ingredients
- 2 cups cooked chicken breast, cut into cubes
- ¼ cup red onion, diced
- ½ cup grapes, halved
- 2 stalks celery, diced
- 2 tablespoons chopped parsley
- ¼ cup chopped pecans
- ⅓ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons honey or maple syrup
- Juice of half a lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dice or shred cooked chicken breasts.
- In a large bowl combine chicken, celery, grapes, red onion, pecans and parsley. In a small bowl whisk Greek yogurt, Dijon, honey, poppy seeds (optional), lemon juice, salt and pepper. Pour dressing over the chicken mixture and mix until evenly coated. Adjust seasoning to taste.
- Serve on toasted bread, in a wrap, on greens, or as desired.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 4–5 days.
- Prep Time: 10 minutes
- Category: Main course, Salad
- Method: Chop
- Cuisine: American