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    Home » Lunch » The BEST California Chicken Salad

    The BEST California Chicken Salad

    Published: Jun 21, 2022 · Modified: Jun 21, 2022 by Kristi · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This incredible California chicken salad recipe is made with red grapes and celery to give it a delightful crunch that kids love. It's an easy ten-minute recipe that is perfect for salads, sandwiches, and wraps.

    Chicken salad in a whole grain croissant being held up by one hand.

    This is a 'copycat' version of the Sonoma Chicken Salad recipe that you can find at Whole Foods... with just a few slight modifications;)

    I substituted the pecans with walnuts because I don't typically keep pecans in my pantry, and I added a pinch of garlic powder to take the flavor up a notch. The rest of the ingredients are the same, just in different proportions.

    If your kids like salads on the sweeter side, I think they'll agree that this is the best chicken salad dressing. It's made with honey and apple cider vinegar, just like the recipe Whole Food's uses.

    Serve this chicken salad as a sandwich with my kale salad and/or air-fried beet chips on the side and lunch is set!

    Jump to:
    • Why This Recipe is so Great
    • Ingredient Notes
    • Dietitian Tips
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes with Chicken
    • California Chicken Salad

    Why This Recipe is so Great

    • Easy recipe
    • Dairy free
    • High in protein
    • Great for meal prep
    • Quick and easy lunch or snack
    • Excellent for school lunches

    Ingredient Notes

    California Chicken Salad ingredients in separate bowls or without a bowl, labeled: shredded chicken, grapes, apple cider vinegar, honey, celery, mayonnaise, walnut pieces, poppy seeds with garlic powder.
    • Chicken Good source of protein. Use shredded chicken breast (or thighs), or leftover rotisserie chicken.
    • Walnuts Significantly high in omega-3 ALA, according to California Walnuts. Walnuts are also a good source of protein, fiber, and magnesium.
    • Red grapes Contain various compounds that have health benefits, including flavonoids.
    • Celery High in fiber and rich in minerals. Celery adds color, texture, and flavor. According to my kids, chicken salad isn't chicken salad without celery.
    • Honey I use raw local honey because of its many potential health benefits. But that's just me. Use what you have!
    • Apple Cider Vinegar Offers a variety of potential health benefits.

    Dietitian Tips

    Tip 1: Chicken salad is an excellent option for school lunches. I suggest packing the chicken salad separately in an air-tight container.

    Then, pack whole grain crackers or sandwich bread separately so they don't get soggy.

    My kids especially love eating chicken salad with whole wheat pita bite crackers, pita chips, triscuits, or on a whole grain croissant. Serving it as a lettuce wrap would also be delicious!

    Tip 2: This one is a time-saving meal prep idea. Consider making shredded chicken breast or grilling and chopping up lightly seasoned chicken breast once a week and storing it in the refrigerator.

    Then you will have cooked chicken ready to use to make salads, soups, wraps, burritos, casseroles, quesadillas, and so much more. If after three days you realize you won't be able to use all of the chicken, place it in an air-tight resealable freezer-safe bag or container and store in the freezer.

    Step-by-Step Instructions

    Side-by-side process shots: dressing in a glass bowl with a whisk to the left and all chicken salad ingredients mixed together in a glass bowl with a spoon to the right.
    1. Add all dressing ingredients to a medium-sized mixing bowl and whisk well.
    2. Add chicken, celery, grapes, and walnuts (optional) to the dressing.
    3. Stir well to incorporate the dressing.
    California Chicken Salad in a white bowl. Only the right two-thirds of the filled bowl is pictured.

    Expert Tips

    • For optimal flavor, let sit or refrigerate for five minutes before serving.
    • Use either homemade shredded chicken breast or leftover rotisserie chicken.
    • If your child does not have a dairy allergy, consider substituting 2 tablespoons of Greek yogurt for 2 tablespoons of the mayonnaise. In this case, you would use 2 tablespoons of Greek yogurt and 2 tablespoons of mayonnaise in place of the quarter cup of mayonnaise.
    • Walnuts are optional. If your child has a nut allergy, do not add walnuts to this recipe.
    My food storage container pick for school lunches.
    Thes containers are perfect for school lunches because they are leakproof and dishwasher safe.
    SEE PRICE ON AMAZON

    Photo Credit: amazon.com

    Image of stackable stainless steel food storage containers with different colored lids from amazon.com.

    Recipe FAQs

    What do you serve chicken salad with?

    Chicken salad can be served on top of a lettuce salad, served with crackers, as a sandwich, or in a wrap. If you have large pieces of celery left, you can fill in the center of the stalks with chicken salad and eat it that way, too!

    How do you store chicken salad?

    Store chicken salad in a sealed air-tight food-safe container in the refrigerator for up to 3-4 days.

    Do you put eggs in chicken salad?

    I never have but you definitely could add hard boiled eggs to chicken salad. From what I understand, eggs are sometimes used in 'Southern style' chicken salad.

    More Recipes with Chicken

    • Salsa Verde Chicken Enchilada Bake
    • Caesar Salad with Chicken and Kale
    • Festive Chicken Pomegranate Salad for Kids
    • Easy Grilled Lemon Pepper Chicken

    Did your kids love this chicken salad recipe? Please leave a 5-star rating below or a review in the comments section!

    Don't forget to snap a pic of the chicken salad and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!

    Top half of a California Chicken Salad sandwich made with a whole grain croissant being held up by one hand.

    California Chicken Salad

    Kristi
    This incredible chicken salad is made with a light and slightly sweet poppy seed dressing, grapes, and celery to give it the best combination of flavor and texture. You'll have it ready to serve in just ten minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course
    Cuisine American
    Servings 3
    Calories 294 kcal

    Equipment

    • 1 Mixing bowl
    • 1 paring knife
    • 1 measuring cups and spoons

    Ingredients
      

    • 1 ½ cups cooked chicken, shredded
    • ⅓ cups red grapes About 14 grapes. Sliced in half lengthwise.
    • 1 stalk celery Washed. Chopped into small pieces. About ⅓ of a cup.
    • 1 tablespoon walnut pieces, toasted Smashed into very small pieces. Optional.

    Dressing

    • ¼ cup mayonnaise Preferably avocado oil-based mayonnaise.
    • 2 teaspoon apple cider vinegar
    • 2 teaspoon honey
    • ¼ teaspoon poppy seeds
    • 1 pinch garlic powder
    • salt and pepper To taste. Optional.

    Instructions
     

    • Whisk together dressing ingredients in a medium-sized mixing bowl.
    • Add shredded chicken, celery, grapes, and walnuts (optional) to the dressing.
    • Mix all ingredients together so that the dressing is evenly distributed.

    Notes

    The exact nutrition breakdown will vary depending on the type of mayonnaise you use, the type of chicken you use (homemade poached chicken or rotisserie) and any variations that you choose to make.
    If your child does not have a dairy allergy, consider substituting 2 tablespoons of the mayonnaise for Greek yogurt. In this case, you would use 2 tablespoons of mayonnaise and 2 tablespoons of Greek yogurt in place of the quarter cup of mayonnaise.
    Salt and pepper are optional ingredients. Taste the dressing first, then if you would prefer more flavor, add a pinch of salt and/or pepper. 
    This chicken salad can be served on sandwiches, in wraps, or with crackers.
    For school lunches, pack the chicken salad in its own airtight container and the crackers or sandwich bread separately so they don't get soggy.

    Nutrition

    Calories: 294kcalCarbohydrates: 8gProtein: 23gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 67mgSodium: 182mgPotassium: 271mgFiber: 1gSugar: 7gVitamin A: 98IUVitamin C: 1mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Welcome!

    Hi! I'm Kristi, a dietitian and mom of three. I am all about keeping meals simple, healthy, kid friendly, and delicious!
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