California Chicken Salad is a recipe that I’ve been making for almost twenty years. I can’t believe I didn’t have it on my site before now!
I’ve made this chicken salad for a wedding reception, a bridal shower and numerous other events. I don’t make it enough for myself though. It’s a delicious lunch especially when paired with some fresh fruit and crackers. It’s also wonderful as a sandwich especially on a croissant!
California Chicken Salad differs slightly from the Southern chicken salad recipes that use red grapes and pecans. The green grapes are less sweet and the almonds give a lighter amount of crunch. This salad was way ahead of its time in that it uses a combination of light mayonnaise and yogurt for the dressing-a duo that you see often today in “lighter” recipes.
Cilantro can be divisive with folks so if you don’t like it, just leave it out. However, I like cilantro and I think the cilantro along with the fresh lime juice give it a nice kick of fresh flavor and that California vibe that gives the salad it’s name.
California Chicken Salad
2 1/2 cups cooked chicken, shredded or chunked
1/2 cup light mayonnaise
2 tbsp non fat plain yogurt (I used Greek yogurt)
1 1/2 tsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper
1/3 cup chopped fresh cilantro
2 tbsp lime juice (for me, this was one lime)
1 1/2 cup green grapes
1/2 cup slivered almonds
Combine chicken, grapes and almonds in a large bowl. I prefer my chicken chunky for a salad but if you prefer shredded, go for it.
Combine the rest of the ingredients in a smaller bowl to make your dressing.
Add your dressing to the chicken/grape/almond mixture and toss to mix. Refrigerate a couple of hours before serving so the flavors can get all mixed up.
Enjoy!
From the heart and from the holler,
Minda
*Be sure to follow me @mindascooking on Facebook and Instagram!