California Chicken Salad
This California Chicken Salad is a refreshing, crunchy, and creamy delight perfect for quick meals or sandwiches.
Servings: 4 servings
Ingredients
- 3 cups cooked chicken cubed or shredded
- 1 cup celery diced
- 1 cup red grapes halved
- 0.5 cup pecans chopped
- 0.5 cup real mayonnaise
- Salt and black pepper to taste
- 4 croissants for serving (optional)
Instructions
California Chicken Salad: How It’s Done
- Make sure your chicken is cooked and cooled. Use leftover roasted, poached, or rotisserie chicken. Cube or shred into bite-size pieces.
- Dice the celery finely. Halve the red grapes. Roughly chop the pecans.
- In a large mixing bowl, combine chicken, celery, grapes, and pecans. Add mayonnaise and gently fold together until well coated. Season with salt and pepper.
- Refrigerate the salad for at least 30 minutes to meld flavors. Serve chilled on greens, inside croissants, or wrapped in flatbread.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Spoon or Spatula
- Serving dishes or croissant buns
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or a blend of yogurt and mayo.
- Try turkey or tofu instead of chicken for different protein options.
- Store salad in an airtight container in the fridge for up to 3 days, and keep bread separate to avoid sogginess.