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California Chicken Salad

Total Time

Prep/Total Time: 30 min.


14 servings

All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. —Regina Reynolds, Struthers, Ohio
California Chicken Salad Recipe photo by Taste of Home


  • 2 cups uncooked whole wheat spiral pasta
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 4-1/2 teaspoons 2% milk
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1 large tart apple, chopped
  • 1 cup green grapes, halved
  • 1/2 cup unsweetened pineapple tidbits
  • 1/3 cup mandarin oranges
  • 1 celery rib, finely chopped
  • 14 Boston or Bibb lettuce leaves


  1. Cook pasta according to package instructions. Drain pasta and rinse in cold water.
  2. In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving.
  3. Spoon 1/2 cup onto each lettuce leaf.

Nutrition Facts

1/2 cup chicken salad: 127 calories, 5g fat (1g saturated fat), 20mg cholesterol, 209mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

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