If you have ever tasted a california chicken salad recipe, you will never forget its taste. I will share with you how to make it at home.
If you are new to the kitchen then don’t be afraid. I will guide you step by step.
Inspired by the sunny vibes of the Golden State, this salad is a delightful medley of grilled chicken, creamy avocado, juicy cherry tomatoes, sweet corn, tangy red onion, briny black olives, and fragrant cilantro, all nestled atop a bed of crisp mixed greens.
But what truly elevates this salad to new heights is the zesty homemade dressing, a perfect blend of olive oil, lime juice, garlic, honey, and Dijon mustard, adding a burst of brightness to every bite.
Whether you’re looking for a light lunch, a refreshing dinner, or a wholesome side dish, this California Chicken Salad is sure to impress. So, let’s dive in and create a taste of California right in your own kitchen!
How To Make California Chicken Salad Recipe?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Yield: 4 servings
- Calories Per Serving: Approximately 350 calories
Ingredients
- 2 boneless, skinless chicken breasts
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup black olives, sliced
- 4 cups mixed salad greens
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ cup full-fat Greek yogurt (Optional)
- Salt and pepper to taste
Instructions
Cook The Chicken
Season the chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat.
Grill the chicken for about 6-8 minutes per side, or until cooked through and no longer pink in the center.
Once cooked, let the chicken rest for a few minutes, then slice it into thin strips.
Prepare the Salad
In a large salad bowl, combine the mixed greens, diced avocado, halved cherry tomatoes, corn kernels, chopped red onion, sliced black olives, and chopped cilantro.
Toss the salad gently to combine all the ingredients evenly.
Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, Greek yogurt, and Dijon mustard until well combined.
Season the dressing with salt and pepper to taste.
Assemble the Salad
Add the sliced grilled chicken to the salad bowl. Pour the dressing over the salad and toss gently until everything is coated evenly with the dressing.
Serve
Divide the California chicken salad among serving plates or bowls. Sprinkle crumbled feta cheese over the top of each salad. Serve immediately and enjoy!
Customizations And Variations
Customizations and variations of the California Chicken Salad recipe include:
☑️ Protein Variations: Substitute grilled chicken with grilled shrimp, salmon, tofu, or chickpeas for a different protein option.
☑️ Greens Variation: Use spinach, arugula, or kale instead of mixed greens for a different flavor profile.
☑️ Additional Ingredients: Add sliced almonds, diced bell peppers, sliced cucumbers, or grated carrots for extra crunch and flavor.
☑️ Dressing Variations: Experiment with different dressings such as balsamic vinaigrette, avocado ranch, or creamy cilantro lime dressing.
☑️ Cheese Options: Replace feta cheese with goat cheese, shredded cheddar, or grated Parmesan for a different cheesy element.
These customizations allow you to tailor the California Chicken Salad to your preferences and create a variety of delicious versions.
How To Store It?
To store California Chicken Salad, first, ensure that any remaining dressing is stored separately from the salad components to prevent the greens from becoming soggy.
Place the salad in an airtight container or cover the salad bowl tightly with plastic wrap. Refrigerate the salad for up to 2-3 days.
Keep in mind that avocado tends to brown when exposed to air, so if your salad contains avocado, squeeze some lemon or lime juice over the avocado slices before refrigerating to help delay browning.
When ready to serve, toss the salad again to redistribute the dressing evenly. Avoid freezing the salad as it will affect the texture and quality of the ingredients.
Conclusion
Crafting and savoring this California Chicken Salad has truly been a delightful experience. With every vibrant bite bursting with fresh flavors and wholesome ingredients, I’ve been transported to sunny California right in my own kitchen.
The combination of grilled chicken, creamy avocado, juicy tomatoes, and crisp greens, all tossed in that zesty homemade dressing, has left me feeling satisfied and nourished.
I can’t wait for you to try it too! Whether it’s for a light lunch, a refreshing dinner, or a wholesome side dish, this salad is sure to impress.
So, gather your ingredients, whip up a batch, and enjoy the taste of California with this delicious salad. You won’t be disappointed!
California Chicken Salad Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ½ cup corn kernels fresh, canned, or frozen
- ¼ cup red onion finely chopped
- ¼ cup cilantro chopped
- ¼ cup black olives sliced
- 4 cups mixed salad greens
- ¼ cup feta cheese crumbled
- Salt and pepper to taste
Dressing Ingredients
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 clove garlic minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ cup full-fat Greek yogurt Optional
- Salt and pepper to taste
Instructions
- Cook The Chicken: Season the chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Once cooked, let the chicken rest for a few minutes, then slice it into thin strips.
- Prepare the Salad: In a large salad bowl, combine the mixed greens, diced avocado, halved cherry tomatoes, corn kernels, chopped red onion, sliced black olives, and chopped cilantro. Toss the salad gently to combine all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, Greek yogurt, and Dijon mustard until well combined. Season the dressing with salt and pepper to taste.
- Assemble the Salad: Add the sliced grilled chicken to the salad bowl. Pour the dressing over the salad and toss gently until everything is coated evenly with the dressing.
- Serve:
- Divide the California chicken salad among serving plates or bowls. Sprinkle crumbled feta cheese over the top of each salad. Serve immediately and enjoy!
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