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    Home » Recipe » Salads and Sides » Healthy California Chicken Salad Recipe With Grapes

    Healthy California Chicken Salad Recipe With Grapes

    Published: May 16, 2022 · Modified: May 16, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sweet and salty, creamy and fresh, this is the best California chicken salad ever and you'll have it done in under 10 minutes! This healthy salad makes an easy and fast lunch that's under 400 calories and loaded with protein and vitamins. California chicken salad is also naturally gluten-free.

    Close up of chicken salad in bowl showing cubes of chicken, halved grapes and celery slices in a creamy dressing with poppy seeds.

    What Inspired This Recipe

    Low in fat and high in all the good stuff, this is a great recipe that travels well. California chicken salad with grapes is a hit at potlucks or make a batch for easy work lunches during the week. Serve it on a bed of greens for extra crunch and color.

    I love fruit in salads which is why this one makes my cut. If you do too, try my Thai Prawn Salad With Mango, Apple Walnut Salad and Rocket and Pear Salad . California chicken salad pairs well with this crispy Brie and Apple Grilled Cheese or a side of picante, pickled tasting Fermented Radishes.

    Jump to:
    • What Inspired This Recipe
    • Ingredients
    • Step By Step Instructions
    • Substitutions
    • 5 Ways To Use Chicken Salad
    • Variations
    • Storage And Make Ahead
    • Top Tip
    • Related Recipes
    • Recipe
    • Food safety

    Ingredients

    California chicken salad ingredients are simple with just 4 in the salad and 5 (plus salt and pepper) in the dressing.

    All the ingredients for the chicken salad with text overlay labelling each ingredient. Showing is plain yogurt, celery, honey, mayonnaise, pecans, green and red grapes, cooked chicken breasts, apple cider vinegar, salt and pepper.
    • Chicken - Any chilled cooked chicken is delicious in this recipe. I've used chilled, boneless, skinless chicken breasts that were prebaked with salt and pepper. Grocery store rotisserie chicken works great too and if you don't mind the softer texture, you can even use canned chicken. You'll need 3 cups of diced chicken meat.
    • Grapes - Red and green are both delicious but be sure to use seedless grapes. Red looks more colorful, green will give a more monochromatic look. I choose mine based on what are the best, most juicy looking grapes at the store that day.
    • Poppy Seeds - Poppy seeds give a great, tiny little crunch. There is no great substitute but if you can't eat seeds, it is ok to omit them.
    • Pecans - Rich in flavor, pecans are the perfect nut for this salad. Toasting nuts lightly before using freshens up and enhances their flavor.

    See recipe card for quantities.

    Step By Step Instructions

    This salad is really straightforward and will take you just a few minutes to toss together.

    In a small bowl, add first 5 ingredients (the salad dressing ingredients).

    Blue bowl beside green grapes with white yogurt, yellow honey and dark grey poppy seeds in it with a spoon.

    Mix the salad dressing ingredients well until smooth and creamy, then season generously with salt and pepper.

    Blue bowl beside grapes now has the salad dressing ingredients all stirred together. It is creamy white with black poppy seeds flecked through.

    To toast pecans, heat a skillet over medium heat and add nuts. (Don't add oil, a dry pan will toast pecans perfectly.) Stir or toss frequently until toasted, about 3-5 minutes. Note: Do not leave nuts cooking unattended, they toast FAST and can burn easily.

    Grey nonstick pan over gas flame toasting pecans.

    Slice cooked and cool chicken into bite size cubes and add to a large salad bowl.

    White bowl with plain cubed chicken in it. The cubes are about ½ inch squares.

    Slice grapes in half and thinly slice crunchy celery. Add grapes, celery and pecans to the same bowl as the chicken.

    In the white bowl with chicken, the halved grapes, sliced celery and toasted pecans are dumped on top around the edge.

    Pour dressing over chicken salad recipe ingredients and toss gently to coat evenly.

    Creamy white dressing has been poured on top of all the salad ingredients in the white bowl but it is not stirred in yet.

    Serve right away or keep refrigerated until ready to serve.
    Garnish with celery leaves, minced tarragon or parsley or a handful of chopped pecans if desired.

    The California chicken salad is now tossed with the creamy yogurt dressing in the large bowl. You can see green and red grape halves, pecans, celery and cubed chicken all mixed together.

    Hint: You can use rotisserie chicken, grilled chicken, pan fried chicken or really whatever other leftover cooked chicken you happen to have or like for this salad recipe. It's the perfect way to use leftover chicken.

    Substitutions

    This salad is gluten-free and can easily be made dairy-free too.

    • Dairy-Free - Use 1 cup mayonnaise instead of ½ mayo and ½ yogurt and reduce the salt as needed.
    • Fruit Swap - No grapes, no problem! Dried fruit like "craisins" (dried cranberries) and dried cherries work great too.
    • Nuts - Pecans are my favorite in this salad but if you are out, you can swap walnuts, slivered almonds or even hazelnuts as needed.
    • Lower Fat - Use all low fat or non-fat yogurt instead of mayonnaise, adjusting honey, salt and pepper as needed.
    Blue bowl with grapes and chicken salad in poppy seed dressing on a marble counter with celery stalks beside.

    5 Ways To Use Chicken Salad

    Chicken salad makes a simple and delicious meal but it's a versatile recipe that suits many occasions. Here are some of my favorite ways to use this chicken salad recipe.

    1. In lettuce cups. Use small ones for appetizers or stuff large lettuce leaves with California chicken salad to make low carb lettuce wraps.
    2. In a croissant, toasted cheese bun or regular toasted bread for a sandwich.
    3. On crackers as an appetizer. (For gluten sensitive people, top rice crackers with this gluten free chicken salad recipe.)
    4. In halved red or orange bell pepper cups for an appetizer or side dish.
    5. Make a party sized sub stuffed with this chicken salad recipe then topped with and thinly slivered green onions. avocado slices and crispy lettuce. Secure sandwich with cocktail picks every few inches before slicing to serve.

    Variations

    • Apple Pecan Chicken Salad - Using the equivalent amount of cored and diced apple instead of the grapes is really delicious and stays crisp. I leave the peel on the apples for extra color and fiber.
    • California Chicken Salad Deluxe - For extra California flavor, add in 1 diced avocado and ½ cup of crumbled feta cheese.

    See this Chicken Skewer Recipes-Top 15 on my website for more healthy and easy chicken recipes!

    Storage And Make Ahead

    Dressing can be made ahead and kept in an airtight container in your refrigerator up to 4 days ahead. Chicken can also be cooked and cubed and stored covered the fridge for up to 2 days before making. Ideally, you should toss the chunky salad ingredients with the dressing no more than ½ hour before serving.

    Higher fat mayonnaise and yogurt tend to keep a better consistency if being made ahead of time. If you've used low or no fat versions, give chicken salad a good stir once you are ready to use it.

    Don't leave this out at room temperature for longer than 2 hours. Promptly cover and refrigerate leftovers. Leftover California chicken salad will keep well in the fridge for 2 days and if kept properly chilled it will be safe for 5 days from when the chicken was cooked.

    This recipe does not freeze well.

    Can I use green grapes in chicken salad?

    Yes. Any juicy grapes, red or green are delicious, just be sure to choose a seedless variety.

    Can you eat chicken salad with crackers?

    Again the answer is yes. Scoop up chicken salad with crackers for an easy lunch or scoop on a platter of crackers and garnish with some fresh snipped herbs (chives, celery leaves, tarragon or parsley are great) for an easy and satisfying appetizer.

    How long does chicken salad last in the fridge?

    3-5 days. This will depend on the variables like if the chicken salad was left out before refrigerating and if the chicken was fresh when the salad was made. If using freshly cooked chicken, you can leave it up to 5 days. If you are using leftover chicken, don't leave it longer than 5 days since the chicken was cooked. If in doubt, ere on the side of caution and use it within 3 days.

    How long can chicken salad sit out?

    2 hours is the maximum before it should be refrigerated. If you are going on a picnic or to a potluck, you can stretch this time by keeping the salad on a bowl of ice or ice pack during travel and even while on the table for serving.

    Is this California chicken salad recipe gluten-free?

    While I can't answer for all chicken salad, this California chicken salad is gluten-free. Regular mayonnaise is gf. If you are using a non-traditional mayonnaise, read the ingredients to make sure yours is gluten-free.

    Can you freeze chicken salad?

    Not really...The salad dressing will separate and the grapes and celery will change texture.
    If you need to make this ahead, I suggest cooking, cubing and freezing your chicken in an airtight bag. The nuts can be toasted and stored in another container up to 2 weeks ahead. The dressing can be made up to 4 days in advance and the celery and grapes should be cut within 24 hours of making the salad.

    Can you eat chicken salad while pregnant?

    Absolutely yes! The ingredients are all safe for pregnant and nursing mothers. Like any meat product, be sure to keep the salad cold until serving to ensure it remains safe.

    How can I cook chicken breasts without drying them out?

    Chicken is a lean meat that can dry out easily. I follow the instructions from Whole Foods market with excellent results.
    Place boneless, skinless chicken breasts in a baking pan and sprinkle generously with salt and pepper on both sides. Cover pan with foil and bake in preheated 375'F oven for 25 minutes or until internal temperature reaches 165'F. Remove from oven and serve or let cool 30 minutes before refrigerating until ready to use.
    (Whole Foods suggests adding ½ cup of water to raw chicken before baking but I did not and found my chicken juicy and flavorful.)

    Close up of chicken salad in bowl showing cubes of chicken, halved grapes and celery slices in a creamy dressing with poppy seeds.

    Top Tip

    Season the salad dressing generously with the salt and pepper as it will be the flavoring for 6+ cups worth of ingredients.

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    • Goma Dressing Recipe With Roasted Carrots And Asparagus
    • What To Serve With Ceviche
    • Thai Prawn Salad With Mango
    • Fried Oyster Mushrooms

    Thanks for reading along. If you love this chicken salad as much as I do, I'd be so appreciative if you'd give it a star rating on the recipe card.

    Have a wonderful day!

    Sabrina

    For more on what I'm cooking up, follow me on Instagram or Facebook and come on into my home and kitchen shop, West Coast Kitchen Garden!

    Recipe

    Close up of chicken salad in bowl showing cubes of chicken, halved grapes and celery slices in a creamy dressing with poppy seeds.

    Healthy California Chicken Salad Recipe With Grapes

    Chicken, pecans and grapes in a simple light and creamy dressing sweetened with honey. Serves 4-8 depending if it is a side dish, sandwich filling or main course.
    5 from 11 votes
    Print Pin Rate
    Course: Appetizer, Salad
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 398kcal
    Author: Sabrina Currie

    Ingredients

    Salad Dressing

    • ½ c Low Fat Mayonnaise Regular or fat free can be substituted
    • ½ c 2% Plain Yogurt Regular or fat free can be substituted
    • 1 tablespoon Apple Cider Vinegar
    • 2 tablespoon Honey
    • 1 tablespoon Poppy Seeds
    • Salt and Pepper to taste I use ½ teaspoon salt, ¼ teaspoon freshly ground black pepper

    Chicken Salad Ingredients

    • 4 Chicken Breasts, cooked (3 cups of cooked cubed chicken)
    • ¾ cup Pecans, toasted
    • 2 cups Seedless Grapes Red or green
    • ¾ c Celery, sliced crosswise

    Instructions

    • In a bowl, add mayonnaise, yogurt, vinegar, honey and poppy seeds. Mix together well and season with salt and pepper. (Approximately ½ teaspoon salt and ¼ teaspoon pepper)
    • Slice chicken into bite size cubes and add to a large bowl. Slice grapes in half and thinly slice celery and add to same bowl.
    • Add pecans and then dressing to chicken mixture and toss gently until coated evenly.
    • Serve right away or keep refrigerated until ready to serve.
      Garnish with minced parsley and a handful of chopped pecans if desired.

    Nutrition

    Calories: 398kcal | Carbohydrates: 21g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 265mg | Potassium: 543mg | Fiber: 2g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!

    Food safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    « What To Serve With Ceviche
    Easy Homemade Panera Corn Chowder Recipe »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

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