Chicken Cali Salad Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A fresh salad mixing crisp greens with creamy avocado, tender grilled chicken, and tropical fruits. Swapped mango for pineapple and pecans for toasted almonds. Dressing blends Greek yogurt with mayo, pineapple zest, Dijon, lime juice, and a hint of chipotle for smoky heat. Lettuce Boston swapped with romaine for crunch. Perfect balance of tang, creaminess, and spice. Prep quick, assemble artfully, and serve chilled. Notes on avoiding soggy greens, handling ripe fruit, and grilling chicken without drying it out. Visual cues emphasized over strict timing: watch for lettuce curling, chicken juices clear, and nuts fragrant. Gluten free by nature. A twist with sweet heat and crunch.
Prep:
22 min
Cook:
18 min
Total:
40 min
Servings:
4 servings
#salad
#grilled chicken
#avocado
#pineapple
#chipotle
#toasted almonds
#gluten free
#Californian fusion
Skip boring salads that fall flat. Bright colors, sharp bites, creamy slivers of avocado, smoky chicken, peppery spinach deep green, and that punch of pineapple’s sweetness. Dressing? Forget plain mayo or yogurt alone. Blend fruit straight in with chipotle heat — wakes up the palate. Hands-down better than separate ingredients tossed together. Romaine? Crunchier than Boston, holds up to juicy dressing without turning limp after minutes in fridge or at picnic. Toasted almonds instead of pacanes — more crunch, easier to find. The secret? Assemble just before eating. Saute chicken to golden with sizzle and resist drying. Keep fruit chilled but watch for browning — acid stops it but you need fresh zing. Tried this multiple ways. This spins off classic California vibes, some twists, layered texture. Battles sogginess, dull dressing, bland chicken from previous tries. Learning to read sounds—chicken spits, nuts pop lightly, dressing thickens aroma. Watch lettuce curl and crackle—when crisp enough to hold weight but tender enough not to snap. Chop onions thin but not paper thin else flavor drops. The timing’s more feel than stopwatch. Skin tight on avocado means ripe, creamy not mushy. Cool chicken, hot grill, thick dressing, fresh fruit. Balance all without overdoing any one thing.
Ingredients
Dressing
- 50 ml (3 1/2 tbsp) mayonnaise
- 85 ml (1/3 cup plus 1 tbsp) plain Greek yogurt
- 1/2 cup pineapple chunks, fresh
- 15 ml (1 tbsp) Dijon mustard
- Juice of 1 lime
- 1/2 tsp chipotle hot sauce (adjust to taste)
- Pinch salt and black pepper
Salad
- 1 head romaine lettuce, washed and torn
- 5 cups baby spinach leaves
- 2 ripe avocados, pitted, peeled, sliced lengthwise
- 3 small chicken breasts, grilled, cooled, sliced thin
- 1 1/2 cups pineapple slices, cut into strips
- 1/2 English cucumber, diced
- 1/3 red onion, thinly sliced
- 180 ml (3/4 cup) toasted almonds, roughly chopped
About the ingredients
Ingredients swapped for personal taste and pantry pulls. Mayo plus Greek yogurt instead of mayo and plain yogurt separately—adds tang and creaminess without watering down or missing acid punch. Pineapple replaces mango for seasonal variation and sharper tropical acidity. Lime juice stands in for lemon, brings a fresher zest, less sour. Chipotle hot sauce adds smoky depth rather than straightforward spice, more sophisticated burn. Romaine chosen over Boston leaf lettuce to avoid watery wilt, stands up better with wet dressing. Toasted almonds swapped for pecans — almonds toast faster, crunchier texture, easier to source year-round. Cucumber diced smaller than original for better distribution and crunch contrast without overwhelming bites. Red onion quantity reduced slightly, avoids overpowering. Avocado sliced lengthwise rather than thin rounds prevents breaking and browning too fast. Chicken grilled until juices run clear but still juicy — essential for moist texture. Practical tip: prepare dressing ahead and keep refrigerated, but assemble salad only when ready to serve, to avoid soggy greens and browning fruit. Can substitute chicken breasts for thighs if preferred, marinate briefly in lime and chipotle for extra punch. Toast nuts in dry pan on medium heat, swirl frequently until fragrance rises and color deepens, avoid burnt bitterness. Store leftover dressing airtight in fridge up to 3 days, shake before use.
Method
Dressing
- Combine mayo, Greek yogurt, fresh pineapple chunks, Dijon mustard, lime juice, chipotle sauce, salt, and pepper into a blender or food processor.
- Pulse until smooth but slightly textured; watch for homogenous color with flecks of chili skin.
- Set aside in fridge to let flavors meld — thickens slightly as it chills.
Salad assembly
- Pat lettuce and spinach dry with paper towels; water ruins dressing adhesion and wilts leaves fast.
- Arrange lettuce as base on serving plates, sprinkle spinach evenly.
- Make radial pattern starting from center with alternating slices of avocado, grilled chicken strips, and pineapple.
- Scatter diced cucumber and thin slices of red onion over top for sharpness and crunch contrast.
- Drizzle generously with chilled dressing just before serving — too early means soggy bottom.
- Finish with toasted almonds sprinkled over — aromas should be nutty, not burnt.
- Serve immediately, cold, with a sharp knife and fork for perfect bites.
Cooking tips
Blending dressing is where magic begins—don’t overblend into puree or lose texture. Pulse to keep tiny fruit flecks visible; adds natural sweetness with subtle pulp bite. Chill dressing to let flavors marry while prepping salad ingredients. Wash greens thoroughly but dry vigorously—excess moisture kills crunch and dilutes dressing. Tear lettuce by hand, no knives, better texture, natural edges hold dressing better. Grill chicken hot enough for sizzle and caramelization, timing by sound more than strict minutes: when sizzle pops slow and steam rises, flip. Cook until juices run clear—prick near thickest part. Let chicken rest off heat before slicing, keeps fibers intact, juicy. Peel and slice avocado right before assembly, toss slices gently with a squeeze of lime if waiting to prevent browning. Arrange salad cold on plates: start with lettuce base, spinach sprinkled evenly to avoid clumping. Layer avocado, chicken, pineapple strips radially like starburst—not just random piles. Distributes flavor and looks sharp. Scatter cucumber and thin onion slices atop, sharp onion crunch cuts richness. Dress salad last moment—too early and leaves go limp, fruit soggy. Toss gently or drizzle. Sprinkle nuts just before serving so crunch stays. If nuts lose crunch, pop in warm pan for 30 seconds to revive aroma. Note on timing: rely on texture and scent over clocks. Lettuce crisp with a snap, chicken tender but firm, dressing silky but not runny, fruit fresh and plump, nuts crackling. Keeps salad lively. Cleanup tip: save some dressing to dip leftover avocado or chicken—they stay fresh longer that way. Waste not.
Chef's notes
- 💡 Prep dressing first. Pulse mayo, Greek yogurt, pineapple, Dijon, lime juice, chipotle, salt, pepper. Watch texture; too pure means no fruit flecks left. Those bits matter. Chill to thicken ahead—not after salad dressed. Flavor melds better cold. If too runny, add more yogurt. Too thick? A splash lime. Dressing timing is everything. Keep in fridge until last second to stop soggy leaves.
- 💡 Dry greens thoroughly; paper towel crush or salad spinner strong. Water wrecks dressing cling, wilts fast. Romaine tears by hand, not knife edges for natural hold. Baby spinach sprinkled thin stops clumping and sogginess. Assemble only when ready to eat or leaves collapse with juice. Salad base crispness sets the whole mood. Wet means limp; trust texture, not time.
- 💡 Chicken grilled hot. Sounds first clue: steady sizzle, pop slow, steam rising. Color deepens fast, juices clear at thickest part, finger test springs back. Let rest after heat. Slice thin but keep strips — texture and bite count. Cool chicken stops residual heat cooking avocado or wilting greens when combined. If no grill, pan-sear high heat, don’t crowd pan.
- 💡 Avocado sliced lengthwise, avoids breakage and rapid browning versus rounds. Toss slices lightly in lime juice if prep early. Brown edges wreck look and taste. Pineapple swaps mango for sharp acid zip; fresh chunks in dressing add tiny sweet bits, big chunks in salad for crisp bite. Cucumber diced small for crunch without bulk. Red onion thin but keep enough bite to cut richness.
- 💡 Toast almonds dry pan medium, swirl frequently, smell key indicator — nutty, warm. Color deepens but no burn. If nuts lose crunch, heat quick again 20-30 seconds. Add last before serving or mom crunch gone, aromas wasted. Salad dressed last second; drizzle or gentle toss but never soak long. Timing relies on texture crackle, scent, juice not timer. Watch salad like live food, not static.
Common questions
How to avoid soggy greens?
Dry dry dry. Paper towels, spinner crushing water. Lettuce tears hold better than cut edges. Dressing last minute or leaves wilt fast. No shortcuts. Water kills crunch.
Can I use chicken thighs?
Yes, marinate in lime and chipotle longer since fattier. Grill same, watch flare ups. Juices take longer to clear. Rest fully or sliced fibers toughen. Flavor deeper, less lean but works well.
What if nuts burn?
Toss out burnt bits. Start over low heat. Patience key. Burnt nuts bitter ruin salad. Substitute toasted pecans or walnuts if almonds gone off. Avoid oil; dry heat only.
How to store leftovers?
Store dressing airtight, fridge up to 3 days. Chicken fine same. Greens lose texture, better eaten fresh. Avocado browns fast; dip in lime juice or keep separately to extend life. Reheat chicken gently or eat cold.
