California Chicken Salad

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!

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Total Time 10

Servings

Calories 294kcal

Author Kristi

Equipment

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