Skip to main content

California Chicken Salad

This vibrant California chicken salad is a refreshing, high-protein dish that brings together the bright flavours of the West Coast. Featuring tender chicken breasts seasoned with a hint of chilli and garlic, the salad is built on a base of sweet griddled corn, steamed asparagus, and juicy plum tomatoes. Every bite offers a satisfying crunch from toasted pine nuts and savoury turkey bacon, all brought together by a homemade honey mustard dressing that offers just the right balance of sweetness and tang.

Ideal for those seeking a nutritious yet filling meal, this salad is perfect for a weekend lunch or a light midweek dinner. The combination of fresh vegetables and lean protein makes it a heart-healthy choice that doesn’t compromise on flavour. You can easily prepare the components in advance, making it an excellent option for healthy meal prepping or a sophisticated summer gathering with friends.

Continue reading below

Ingredients for California Chicken Salad

  • 90ml honey

  • 2 tablespoons Dijon mustard

  • 2 teaspoons olive oil

  • 1 tablespoon rice wine (or apple cider) vinegar

  • 1/2 teaspoons salt

  • 3 boneless, skinless whole chicken breasts (about 675g)

  • 1/4 teaspoons garlic powder

  • 1/4 teaspoons sweet chilli powder

  • 1/4 teaspoons salt

  • 1/4 teaspoons freshly ground black pepper

  • Vegetable oil cooking spray

  • 1 teaspoon olive oil

  • 3 ears of corn, husked

  • 230g asparagus stalks (about 10), ends trimmed, cut into thirds

  • 3 plum tomatoes, diced

  • 1/2 small red onion, thinly sliced

  • 2 tablespoons pine nuts

  • 3 slices turkey bacon, cooked as directed on package, chopped

How to make California Chicken Salad

Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chilli powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.