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Californian salad
Californian salad

Californian salad

Preparation 15 minutes
Cooking time none
Servings 4


  • 500 ml (2 cups) cooked chicken, diced (or small Northern shrimp or crab meat)
  • 2 mandarin oranges, peeled and separated into sections
  • 180 ml (3/4 cup) seedless green grapes, halved  
  • 60 ml (1/4 cup) dried cranberries
  • 45 ml (3 tbsp) sliced almonds, toasted
  • 2 celery stalks, thinly sliced
  • 1/2 cucumber, diced
  • 1/2 red bell pepper, diced
  • A few salad leaves of your choice


  • 80 ml (1/3 cup) orange juice  
  • Salt and ground black pepper
  • 2 green onions, minced
  • 250 ml (1 cup) plain yogurt or mayonnaise  
  • 1 kiwi, finely diced


  1. In a bowl, place all the ingredients except the diced kiwi. Stir.
  2. Add the kiwi. Stir and set aside.  
  3. In a salad bowl, place all the ingredients except the lettuce. Toss gently.
  4. Top with the vinaigrette. 
  5. Toss again and set aside for a few minutes.
  6. Serve salad over a few lettuce leaves.


For a lighter salad, do not include the chicken, shrimp or crab.

Availability in stores