Name: California Chicken Salad Recipe with White Beans
Prep time: 30 min
Ingredients: 5 tablespoons fresh-squeezed orange juice; 3 tablespoons extra virgin olive oil; 1/4 cup red wine vinegar; 1 tablespoon Meyer lemon juice or fresh-squeezed lemon juice; 1 tablespoon whole-grain mustard; 2 cloves garlic, (minced); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 1/2 cups diced cooked chicken ((like rotisserie chicken)); 2 cups baby spinach (tough stems removed); 2 cups torn romaine, baby gem or escarole leaves; 2 stalks celery, (sliced on the bias); 1 15-ounce can cannellini or white beans, (drained and rinsed); 1 cup coarsely chopped chives; 1 small zucchini, (diced); 1/3 cup chopped, drained, oil-packed sun-dried tomatoes

Jump to Recipe

Fresh and satisfying, this California chicken salad recipe combines tender rotisserie chicken, creamy white beans, crisp vegetables, and greens with a bright citrus vinaigrette. It’s ready in about 30 minutes and makes a light but filling lunch or dinner.

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I’m always trying to come up with new and interesting salads as I frequently like to have a big bowl of veggies for lunch.

This recipe earns its name by combining quintessential Golden State flavors—bright citrus vinaigrette, crisp seasonal greens, nutrient-dense cannellini beans, and savory sun-dried tomatoes—for a lighter salad full of veggies fresh from my Southern California farmers market.

A salad with chicken, lettuce, and sun dried tomatoes

Why You’ll Love This California Chicken Salad

Unlike a classic chicken salad made with creamy mayonnaise, this lighter version is more of a salad with chicken, than a chicken salad.

Here’s why it works so well:

Ready in 30 minutes. Starting with cooked or rotisserie chicken keeps prep simple.
Lots of fresh flavors. Citrus, greens, chives, and crunchy celery balance the savory chicken and white beans.
Filling without being heavy. No mayo or dairy of any kind—gluten-free too!
Great for leftovers. Most of the salad ingredients can be prepped ahead for quick lunches throughout the week.

Ingredients You’ll Need

all the ingredients to make chicken salad

Cooked chicken: Rotisserie chicken is the fastest option, but leftover baked or poached chicken works beautifully too. Cut it into bite-sized pieces so you get some chicken in every forkful. For more ways to cook chicken ahead, browse these healthy Crockpot chicken recipes.
Cannellini beans: One 15-ounce can gives the salad extra protein and a creamy texture without needing a creamy dressing. If you have extra cannellini beans in the pantry, my Pasta Fagioli Soup is another cozy way to use them.
Greens: Baby spinach and baby gem lettuce, romaine or escarole create a fresh bed of greens with plenty of texture. My Spinach Salad with Meyer Lemon Vinaigrette is another delicious way to use these greens with citrus.
Celery and zucchini: Crisp celery and diced zucchini bring the perfect crunch. If you have extra zucchini to use up, try my Zucchini Pasta with Pine Nuts.
Chives: One cup of chopped chives gives the salad a mild onion flavor without overpowering the citrus dressing.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes add concentrated tomato flavor and a chewy contrast to the tender chicken and beans. They also work perfectly in this Sicilian pasta recipe.

How to Make It

Make the vinaigrette. Combine all the vinaigrette ingredients in a pint-sized glass jar with a tight-fitting lid. Seal tightly and shake vigorously until well combined.
Assemble the salad. Add all the salad ingredients to a large bowl and toss gently to combine.
Dress and serve. Drizzle about one-third of the vinaigrette over the salad and toss well. Add more vinaigrette if desired, then season with salt and ground black pepper to taste. Serve immediately. Refrigerate any remaining vinaigrette for up to 4 days, shaking again before using.

Keep the Greens and Veggies Crisp

Baby spinach, romaine or escarole, zucchini, and crisp celery give the salad plenty of great texture. Make sure the greens and rinsed beans are thoroughly dry before adding them to the large bowl.

Extra water can dilute the vinaigrette and make the greens wilt faster. For another fresh way to use leafy greens, check out these green leaf lettuce recipes.

a bowl with chicken salad and wood spoons in it

Dress the Salad Gradually

Start with about one-third of the vinaigrette, toss, then add more as needed. This keeps the fresh flavors bright without overdressing the salad.

For meal prep, combine the cooked chicken, beans, celery, zucchini, chives, and sun-dried tomatoes and store them in an airtight container.

Keep the greens and vinaigrette separate until you’re ready to serve. The dressing can be refrigerated for up to 4 days; just shake it well before using.

ingredients on a wood cutting board for the salad

Make It Your Own

There’s plenty of room to switch things up depending on what’s in the refrigerator.

Swap chives for thinly sliced green onion.
Add a little red onion for more bite.
Top with avocado slices just before serving.
Substitute another mild white bean for the cannellini beans.
Use all romaine instead of combining different greens.

Turn It Into a Full Meal

Serve it with your favorite bread, crackers, or soup. You can also spoon the chicken mixture into lettuce wraps for a lighter lunch or dinner idea.

green salad with chicken and two salad servers in it

FAQs

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a great shortcut and works perfectly in this salad.

How long will it keep?

The undressed salad ingredients can keep for about 3-4 days in an air-tight container. Dressed greens are best eaten sooner.

Can I make the vinaigrette ahead?

Yes. Refrigerate it for up to 4 days and shake well before serving.

Is this a creamy chicken salad?

No. Instead of traditional mayo or Greek yogurt, this recipe uses a fresh citrus vinaigrette.