California Chicken Salad Recipe with White Beans
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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Servings: 4
Ingredients
For the vinaigrette:
- 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
For the salad:
- 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
Instructions
- Make the vinaigrette. Add 5 tablespoons fresh-squeezed orange juice, 3 tablespoons olive oil, 1/4 cup red wine vinegar, 1 tablespoon Meyer lemon juice or fresh-squeezed lemon juice, 1 tablespoon whole-grain mustard, 2 minced garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to a pint-sized glass jar with a tight-fitting lid. Seal tightly and shake vigorously until well combined.
- Assemble the salad. Add 2 1/2 cups diced cooked chicken, 2 cups baby spinach, 2 cups torn romaine or escarole leaves, 2 diced celery stalks, 1 (15-ounce) can drained and rinsed cannellini or white beans, 1 cup coarsely chopped chives, 1 diced small zucchini, and 1/3 cup chopped, drained, oil-packed sun-dried tomatoes to a large bowl. Toss gently to combine.
- Dress and serve. Drizzle about one-third of the citrus 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 and shake again before using.
Notes
- The Protein: Swap rotisserie chicken for grilled chicken breast, leftover turkey, or roasted salmon. For a fully vegetarian version, double up on the white beans or add cheese.
- Crunch Factor: Top with toasted pine nuts, sliced almonds, or sunflower seeds for some extra protein and crunch.
- Storage: Undressed salad will keep in an airtight container in the fridge for up to 3 days. Extra dressing keeps well in the fridge for up to 7 days.
- Fresh Herb Swap: 1 cup of chopped chives is wonderfully punchy! If you run short, blend chives with fresh basil, parsley, or dill.