California Chicken Salad Recipe: Dairy & Gluten Free
This California Chicken Salad recipe is packed with celery, red grapes, chopped pecans and tender shredded chicken in a mayo and yogurt poppy seed dressing. It’s refreshing, full of fresh flavors and has the perfect blend of crunch, creamy and sweet. To top it off, we’ve made it both gluten and dairy free.
It’s ready in 20 minutes and you can enjoy it as is, in a sandwich or wrap as part of an easy lunch.
Inspired by the Whole Foods Sonoma Chicken Salad recipe, we wanted to bring our own version that can be enjoyed by anyone on a dairy free diet. Everyone loves a copycat recipe they can make themselves and actually eat, right?
Why You’ll Love This California Chicken Salad Recipe
- Ready in 20 minutes, or less if you use ready-cooked chicken
- Dairy Free and Gluten Free
- Perfect time saver: make ahead and eat the next day
- Incredible fresh flavors and textures
California Chicken Salad Ingredients and Substitutions
For the salad:
Chicken: Either cook your own boneless, skinless thighs or breasts or speed up the recipe by using a store-bought rotisserie chicken. If you only have frozen chicken, you can defrost it safely in the microwave before cooking.
Celery: Crunchy celery is AMAZING in this salad.
Red seedless grapes: Red grapes are what brings the amazing sweetness to this recipe. You could use green seedless grapes if you don’t have red, but they will have a slightly different flavor in your final dish.
Green onions/spring onions: Feel free to ramp up the amount of onion if you like it, or reduce for a less tangy flavor.
For the creamy dressing:
Dairy free mayonnaise: Either use store-bought, or make your own (it’s super simple and tastes so much better!).
Greek style soy yogurt: I use Alpro, but use whatever brand you can get hold of.
Honey: I haven’t tested any other sweeteners in this recipe but expect maple syrup would work well too.
Apple cider vinegar: the acidity is here to balance the sweetness. You can use white wine vinegar as a substitute.
Poppy seeds: These tiny seeds pack a mighty punch of nutrients and also look great in the dressing (and if you’re like me, you’ll want your food to look pretty as well as taste great!).
Dijon mustard: If you’re super sensitive to dairy, make sure you choose a vegan mustard or one that is made without using white wine. This is to ensure no dairy was used in the production process.
Salt and black pepper: I use pink Himalayan Sea Salt, but any will do!
How to Make Californian Chicken Salad
For the chicken salad:
Step 1 – Place a skillet on a medium heat. Roughly chop and then toast the pecan nuts for 1-2 minutes. Remove from the pan and set aside to cool.
Step 2 – (If you’re using precooked chicken skip to step 3) In the same pan, cook your chicken thighs or breasts on medium heat in a drizzle of cooking oil, approximately 5-6 minutes on each side for thighs and 8 minutes for thicker breasts. When cooked through, set them aside to cool.
Step 3 – Shred the chicken and place it in a large bowl. Preparing the chicken can be done ahead of time to make putting the final salad together much quicker.
Step 4 – Thinly slice the celery and spring onions and halve the grapes. Add all the ingredients, along with the cooled shredded chicken and toasted pecan nuts, to a large bowl.
For the dressing:
Step 1 – Add the mayonnaise, dairy free greek yogurt, honey, apple cider vinegar, poppy seeds, Dijon mustard and salt and pepper to a small bowl. Mix with a small spoon.
Step 2 – Pour the dressing into the bowl with the rest of the ingredients and stir to combine. Serve immediately or refrigerate for up to 4 days.
Equipment
- Skillet (I LOVE my Circulon* frying pans, they are the best I’ve ever had!)
- Large Bowl
- Small Bowl
- Measuring cups
- Measuring Spoons
FAQs
What’s the best way to serve Sonoma Chicken Salad?
This salad goes really nicely with toasted bread! I like to serve it in a sandwich or a wrap, or have it as a side at a barbecue or picnic. You could keep it simple and serve in lettuce wraps or on a bed of greens, topped with some fresh chopped red onion for extra zing.
Can I make this salad ahead?
Yes, it’s a perfect make-ahead salad! Keep it in the fridge and remove before serving to allow it to come to room temperature.
How should I store leftover California Chicken Salad?
Store in the fridge in an airtight container for up to 4 days. The salad does not freeze well, so we don’t recommend that.
More Healthy Salads
California Chicken Salad Recipe: Dairy and Gluten Free
Equipment
- skillet
- Chopping board
- Sharp knife
- Large bowl
- small bowl
- Measuring spoons
- Measuring cups
Ingredients
For the salad
- 1 cup chicken (approx 2 thighs)
- ½ tablespoon olive oil
- 4 sticks celery, thinly sliced
- 3 green / spring onions, thinly sliced
- ½ cup red grapes, halved
- ¼ cup pecan nuts
For the dressing
- ½ cup greek style dairy free yogurt
- ¼ cup mayonnaise
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- ½ teaspoon poppy seeds
- ¼ teaspoon each salt and pepper
Instructions
For the salad
- Place a skillet (frying pan) on medium heat. Roughly chop and toast the pecans for 1-2 minutes, until fragrant. Remove from the pan and leave to cool.
- Season your chicken thighs. Using the same skillet on medium heat, add the olive oil. Once hot, cook the thighs for 5-6 minutes each side. Set aside in a large bowl to cool, then shred.
- Slice the rest of the salad ingredients and add to the bowl with the chicken.
For the dressing
- In a small bowl, mix the mayonnaise, dairy free yogurt, honey, apple cider vinegar, poppy seeds, dijon mustard and salt and pepper.
- Pour the dressing into the large bowl of salad and mix until the salad is evenly coated in the dressing.
- Serve with toasted bread, in a wrap or on green leafy salad as a lunch side dish.
