The 4-Ingredient California Chicken Salad I Can’t Stop Making
This light and easy California chicken salad requires just four ingredients and 10 minutes to make. Toss rotisserie chicken with store-bought dressing, red onion, and avocado for a satisfying lunch.
Every time I visit California I never want to leave. There’s something special about the landscape, the lifestyle, and the beautiful food that steals my heart. How can one place be so stunning, low-key, and delicious all at once?
There are a variety of cultures that create California cuisine, but a chicken salad I once had in a tiny coastal town felt “so California” to me. The restaurant served it with sprouts on the softest whole-grain bread. It was simple, fresh, and incredibly flavorful. It really made an impression—so much so that I’ve been making it at home ever since.
The chicken in the original recipe was tender because it was slow-roasted rotisserie chicken. The crisp red onion and perfectly ripe avocado were freshly chopped just before serving. Finally, the vinaigrette was homemade, a creamy blend of roasted Vidalia onions, lemon juice, and apple cider vinegar.
Clever Shortcuts for Making This Chicken Salad
I don’t have all day to make a salad, so I’ve done a few things to simplify while still recreating the recipe I loved so much. First, I buy a rotisserie chicken and remove the meat for chopping.
I also buy prepared Vidalia onion dressing instead of making my own. There are plenty of delicious brands, but Virginia Brand Vidalia Onion Vinaigrette is my favorite.
Tips for Making My California-Style Chicken Salad
- Prep the Chicken: If you have time, chop the chicken in advance. This is the most time-consuming part of the recipe, so do it ahead of time if you can. Cut it up to up to a day in advance, cover, and refrigerate.
- Add Some Lemon: While the onion is soaking, I sometimes dice the avocado and toss it with a splash of lemon juice, which keeps it from browning and adds a pop of acidity.
- Serve It Your Way: I love this salad on soft whole-grain bread or sourdough with lettuce or sprouts, but it’s also delicious stuffed inside a pita. It can be served on a bed of greens or inside lettuce cups, too.
- Make It Ahead: This salad can be made up a day in advance. Just leave out the avocado, adding it just before serving.
Chicken Salads Galore
Soak the onion:
Fill a small bowl with ice water and add the sliced red onion. Set aside for a few minutes to mellow its bite.
Prepare the chicken:
Meanwhile, add the chicken to a large mixing bowl and toss with half (1/4 cup) of the dressing.
Combine everything:
Slice or dice the avocado and add to the bowl with the chicken. Drain the onions and add them to the bowl along with the remaining dressing; toss gently to combine. Serve immediately.
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