Rinse and pat dry the vegetables. Dice cooked chicken into cubes. Slice the celery ribs in half lengthwise and dice into small pieces. Quarter the grapes, chop walnuts. Cube avocado. Dice green onions finely, reserving about one teaspoon for garnishing. Add all the ingredients to the bowl. Sprinkle with some salt and pepper by taste.
Add half of the dressing to the salad. Mix to coat the ingredients. Add more dressing, one Tablespoons at a time until desired creaminess and consistency achieved. I usually have about 1 Tablespoon of dressing left.
Transfer the mixed salad to the serving bowl. Garnish with the remaining scallions and some black pepper.
Dressing
In a small bowl, add 6 tablespoon mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 teaspoon honey. Stir to combine. Taste the dressing and add more honey or lemon juice if needed.
Notes
you can use Rotisserie chicken to make the salad. Any other chicken leftovers work well too, just make sure to adjust salt quantity.
you can boil or bake chicken breasts for the salad.
serve it as it is or as a sandwich.
store the California chicken salad in the fridge for up to 3 days.
all nutritional facts are for informational purposes only.