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California Chicken Salad with tender chicken, grapes, pecans, and creamy dressing served in a bowl.
Layla

California Chicken Salad

Crisp romaine meets tender grilled chicken, creamy avocado, and sweet grapes in a bright poppy seed dressing that tastes like sunshine on a plate.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Californian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts pounded to even thickness
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
For the Salad
  • 8 cups romaine lettuce chopped, about 2 hearts
  • 2 avocado diced
  • 1.5 cups red seedless grapes halved
  • 2 stalks celery thinly sliced
  • 0.5 cup toasted almonds roughly chopped
For the Poppy Seed Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp honey
  • 1.5 tsp poppy seeds

Equipment

  • Grill Pan or Outdoor Grill
  • Large salad bowl
  • Small Jar with Lid

Method
 

Prep the Chicken
  1. Pat chicken dry and pound to an even 3/4-inch thickness so it cooks evenly. Rub with olive oil, 1/2 teaspoon salt, and pepper. Let sit at room temperature while you prep the salad.
  2. Heat grill pan or outdoor grill to medium-high. Cook chicken 5-6 minutes per side until internal temperature reaches 165 degrees F and juices run clear. Transfer to a plate, tent with foil, and rest 5 minutes before slicing against the grain.
Make the Dressing
  1. In a small jar, combine mayonnaise, yogurt, vinegar, honey, poppy seeds, and remaining 1/4 teaspoon salt. Shake vigorously until smooth and emulsified. Taste and adjust sweetness if needed.
Assemble the Salad
  1. In a large bowl, combine romaine, grapes, celery, and almonds. Drizzle with about half the dressing and toss gently to coat without bruising the lettuce.
  2. Arrange sliced chicken and diced avocado over the top. Drizzle with remaining dressing or serve it on the side. Serve immediately while the chicken is still slightly warm.

Notes

For the juiciest chicken, don't skip the resting step - it allows juices to redistribute instead of running out onto your cutting board. The dressing keeps refrigerated for up to 5 days; shake well before using as it will separate. Swap the grapes for fresh strawberries in spring, or add crumbled goat cheese for extra richness.