California Chicken Salad Recipe
Our original signature salad overflowing w/ white meat chicken, avocado, feta cheese, carrots, bell peppers, tomatoes, broccoli, lettuce, pita croutons, pasta, side balsamic dressing
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Ingredients
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Salad Base
Pita Croutons
Balsamic Dressing (side)
Finish & Seasoning
Method
Pita Croutons
- 1
Preheat oven to 375°F (190°C). Toss the pita pieces with 1 tbs olive oil, garlic powder, dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool on a rack.
Vegetables, Pasta & Chicken Prep
- 2
Blanch Broccoli (if needed)
If broccoli is raw, blanch florets in boiling salted water for 1–2 minutes until bright green and crisp-tender, then transfer to an ice bath to stop cooking. Drain and pat dry.
- 3
Cook short pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and drain well.
- 4
If chicken is not already cooked, poach or roast boneless skinless chicken breasts: simmer in seasoned water or bake at 400°F (200°C) for 18–22 minutes until internal temp reaches 165°F (74°C). Let rest 5 minutes, then shred or cube. Season lightly with a pinch of salt and pepper.
- 5
Prepare vegetables: chop lettuce, halve tomatoes, julienne carrots, thinly slice red bell pepper, and dice avocado. Keep avocado tossed with 1 tbs lemon juice to prevent browning.
Balsamic Dressing (side)
- 6
Whisk together 1/4 cup extra-virgin olive oil, 2 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning. Serve in a small pitcher or ramekin alongside the salad.
Assemble Salad
- 7
In a large mixing bowl, combine the chopped lettuce (6 cups), cooled pasta (1 cup), blanched broccoli (1 cup), carrots (1 cup), red bell pepper (1 cup), halved tomatoes (1 cup), and shredded/cubed chicken (3 cups).
- 8
Drizzle 1 tbs olive oil and 1 tbs fresh lemon juice over the combined salad and gently toss to coat all ingredients evenly. Season lightly with salt and black pepper to taste.
- 9
Transfer the tossed salad to a serving platter or individual bowls. Top with diced avocado (1 cup) and crumbled feta (3 oz). Scatter pita croutons over the top just before serving to maintain crunch.
- 10
Serve immediately with the side balsamic dressing, allowing diners to add dressing to taste.