The Best Chicken Salad Recipe with California Raisins

It finally feels like summer is in full swing over here! Since our calendar is filling up with backyard BBQs, I’ve been reaching for simple, no fuss recipes that still feel elevated. Cue this classic chicken salad recipe. It’s creamy, crunchy, fresh, and TOTALLY satisfying.

Table of Contents

• Why I Love This Chicken Salad Recipe
• Ingredients You’ll Need
• How to Make This Chicken Salad
• How to Serve Chicken Salad
• Substitutions & Variations
• How to Store Leftovers
• Other Sandwich and Burger Recipes You’ll Love
• Final Thoughts
• Connect With Me

This time of year, I especially love dishes that can double as both a make-ahead lunch and a crowd-pleaser at picnics or potlucks. This one checks every box. The beauty of chicken salad is that it’s endlessly versatile. Whether you stuff it into a croissant, pile it onto grilled bread, or scoop it into lettuce cups, it never fails to feel special.

I’ve been playing around with new textures and flavors lately, and this version featuring California raisins, pecans, and Greek yogurt feels like a fresh, wholesome twist on the traditional chicken salad.

If you want to try another delicious recipe I created with California Raisins, check out this Turkey Burger with Raisin Jam.

Why I Love This Chicken Salad Recipe

This isn’t your store-bought, mushy chicken salad. It’s loaded with texture and layered flavor from:

• Shredded chicken (use leftover or rotisserie chicken for convenience)
• Crunchy pecans, celery, and Persian cucumber
• Sweet and chewy California raisins add some sweetness without any added sugar. They are also a good source of fibre, iron, potassium, and antioxidants
• A tangy, creamy dressing with Greek yogurt, Dijon mustard, and a touch of honey

It’s perfect for meal prep, lasts beautifully in the fridge, and is one of those recipes that only gets better as it sits. Plus, it’s a great way to use up leftover chicken or stretch one rotisserie chicken into several meals.

Ingredients You’ll Need

Here’s what goes into this flavorful chicken salad sandwich recipe:

• 2 cups shredded chicken – Rotisserie chicken works beautifully here.
• ¼ cup chopped pecans – For richness and crunch.
• ½ cup California raisins – A sweet counterpoint to the creamy dressing.
• 1 celery stalk, chopped – Adds that classic crunch.
• 2 green onions, thinly sliced – A fresh allium bite.
• 1 Persian cucumber, diced – Crisp and refreshing.
• ½ cup mayo – I prefer full-fat for richness.
• ¼ cup plain Greek yogurt – Brightens up the dressing while cutting down on heaviness.
• 1 tbsp honey – A subtle hint of sweetness.
• 1 tbsp Dijon mustard – Adds depth and zing.
• Juice of ½ a lemon – A pop of acidity to balance the flavors.
• 1 tbsp chopped fresh parsley – Or any fresh herbs you have on hand.
• Salt and pepper, to taste

How to Make This Chicken Salad

1. Combine the ingredients: In a large mixing bowl, add the shredded chicken, pecans, raisins, celery, green onions, cucumber, and parsley.
2. Make the dressing: In a smaller bowl, whisk together the mayo, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper.
3. Toss and chill: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Taste and adjust seasoning. Let chill for 15–30 minutes before serving to allow the flavors to meld.

How to Serve Chicken Salad

Here are a few of my favorite ways to enjoy this simple chicken salad recipe:

• On grilled sourdough bread with crisp greens
• Scooped into lettuce cups for a low-carb option
• Inside a buttery croissant for brunch
• As a meal prep lunch over a bed of arugula or spinach

Grilling Tip

Brush slices of bread with olive oil and grill for 2–3 minutes per side. It adds a rustic, smoky touch that pairs beautifully with creamy salad.

Substitutions & Variations

• Make it dairy-free: Omit Greek yogurt and use all mayo or a vegan alternative.
• Add more crunch: Try chopped apples, red grapes, or sunflower seeds.
• Spice it up: A little diced jalapeño or a pinch of cayenne adds a nice kick.
• Go herby: Swap parsley for dill, tarragon, or chives.

How to Store Leftovers

Store chicken salad in an airtight container in the fridge for up to 4 days. It’s not ideal for freezing due to the creamy dressing, but it holds up beautifully in the fridge.

Make Ahead Tip

You can prep all the dry ingredients and the dressing separately up to 2 days ahead. Combine them just before serving.

Other Sandwich and Burger Recipes You’ll Love

• Easy Caprese Sandwiches
• Waffle Sandwich
• Open-Faced Summer Turkey Burger
• The Best Spicy Jalapeño Turkey Burger

Final Thoughts

This chicken salad sandwich recipe has become a staple in my kitchen, and I hope it becomes one in yours too. It’s flavorful, flexible, and truly easy to make with ingredients you likely already have on hand. Whether you’re hosting brunch, packing a picnic, or just craving something fresh and filling, this chicken salad is the answer.

If you try it, tag me on Instagram—I love seeing your creations and how you make these recipes your own!

Connect With Me

Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!