Jul 14 2026
Restaurants›Kid Shelleen's - Trolley Square›California Chicken Salad Recipe

California Chicken Salad Recipe

Inspired by Kid Shelleen's - Trolley Square
Time30m
Serves4

napa cabbage, cucumber, carrots, bell vinaigrette, lancatser bacon, roasted sweet corn, heirloom tomato, cucumber, avocado, blue cheese, red wine vinaigrette

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Ingredients

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Salad Base

Toppings

Dressings

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the napa cabbage into bite-sized pieces. Peel and julienne the carrots. Dice the cucumber and heirloom tomatoes. Cut the avocado in half, remove the pit, and slice it into thin pieces.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, cook the Lancaster bacon until crispy. Once cooked, remove from the skillet and place on paper towels to drain excess fat. Chop into bite-sized pieces.

  3. 3

    Roast the Sweet Corn

    If using fresh corn, grill or roast the corn until slightly charred. Allow to cool, then cut the kernels off the cob. If using canned or frozen corn, simply heat it through until warm.

Assembly

  1. 4

    Combine Salad Ingredients

    In a large bowl, combine the chopped napa cabbage, cucumber, carrots, diced heirloom tomatoes, sliced avocado, roasted sweet corn, and crumbled blue cheese.

  2. 5

    Add Dressings

    Drizzle the bell vinaigrette over the salad mixture. Add red wine vinaigrette to taste. Toss gently to combine, ensuring all ingredients are well-coated.

  3. 6

    Top with Bacon

    Sprinkle the chopped Lancaster bacon on top of the salad before serving.

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