Best 20 Ranch Chicken Salad Recipes

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Indulge in the culinary delight of ranch chicken salad, a classic American dish brimming with bold flavors and textures. Prepared with tender, juicy chicken as the star ingredient, this versatile salad offers endless opportunities for customization, allowing you to create a dish that tantalizes your taste buds and satisfies your cravings. Whether you prefer a creamy, tangy dressing or a lighter, more herbaceous vinaigrette, the choice is yours, as you embark on a journey to discover the perfect recipe for ranch chicken salad that will become a staple in your kitchen.

Here are our top 20 tried and tested recipes!

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING



Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing image

When I moved to Oklahoma, I discovered a pizza called "chicken bacon ranch" and this pasta salad is a nod to the flavors in the pizza. If desired, marinate chicken in ranch dressing, and grill chicken to bump up the flavor.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package refrigerated cheese tortellini
¼ cup ranch dressing
1 tablespoon milk
8 ounces cubed, cooked chicken
2 ½ ounces fresh mozzarella, diced
⅓ cup chopped cooked bacon
2 tablespoons chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste (optional)

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
  • Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
  • Toss to combine. Season with salt and pepper if desired.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 31.5 g, Cholesterol 104.5 mg, Fat 29.7 g, Fiber 1.8 g, Protein 33.1 g, SaturatedFat 9.9 g, Sodium 881.1 mg, Sugar 2.6 g

RANCH CHICKEN SALAD SANDWICHES



Ranch Chicken Salad Sandwiches image

Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

Steps:

  • In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

SIMPLY DELICIOUS RANCH CHICKEN SALAD



Simply Delicious Ranch Chicken Salad image

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Provided by My Hot Southern Mess

Categories     Salad

Time 25m

Yield 8

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

Steps:

  • Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  • Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g

CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY



Chicken Cobb Salad With Homemade Ranch Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black pepper, large head romaine lettuce, red onion, cherry tomato, avocado, eggs, bacon, greek yogurt, milk, white vinegar, fresh parsley, fresh dill, onion powder, garlic powder, black pepper, salt

Provided by Joey Firoben

Categories     Lunch

Yield 6 servings

Number Of Ingredients 18

2 boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1 large head romaine lettuce, chopped
½ red onion, thinly sliced
1 ½ cups cherry tomato, halved
1 avocado, diced
3 eggs, hard boiled, peeled, and diced
8 strips bacon, cooked and crumbled
1 cup greek yogurt
⅓ cup milk
1 tablespoon white vinegar
2 tablespoons fresh parsley, minced
2 teaspoons fresh dill, minced
¼ teaspoon onion powder
⅛ teaspoon garlic powder
½ teaspoon black pepper
salt, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
  • Place the chicken on a greased roasting tray and season both sides with salt and pepper.
  • Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
  • Let the chicken rest for 5 minutes before dicing.
  • In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
  • Portion the salad among serving bowls and top with more dressing, if desired.
  • Enjoy!

Nutrition Facts : Calories 484 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, Sugar 8 grams

AVOCADO RANCH CHICKEN SALAD



Avocado Ranch Chicken Salad image

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

Provided by Chrissy

Categories     Meat and Poultry Recipes     Chicken     Chicken Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound diced cooked chicken breast meat
½ cup chopped cashews
½ medium avocado, diced
2 ½ tablespoons light ranch dressing
2 ½ tablespoons minced fresh dill
salt and ground black pepper to taste

Steps:

  • Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP



Sunny's Spicy Ranch Grilled Chicken Salad Wrap image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 wraps

Number Of Ingredients 13

2 chicken breasts, butterflied
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup hot sauce
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 carrots, peeled and cut into 4 long spears
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1 tablespoon olive oil
1 head crisp leafy lettuce, rinsed and shredded
1/2 cup Hidden Valley® Original Ranch® Dressing
2 tablespoons hot sauce
4 8-inch tortillas or sandwich wraps, warmed to make flexible

Steps:

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  • Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

CHICKEN BACON RANCH PASTA SALAD



Chicken Bacon Ranch Pasta Salad image

This delicious pasta salad has all the familiar flavors of chicken, bacon and ranch. Yoghurt is substituted for the traditional mayonnaise in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 9

2 1/2 cups uncooked rotini pasta (8 oz)
1 1/2 cups chopped deli rotisserie chicken
1/2 cup chopped cooked bacon
1 1/2 cups chopped plum (Roma) tomatoes
1/2 cup sliced green onions
1 1/4 cups Mountain High™ whole milk plain yoghurt
1/4 cup lowfat (1%) milk
1 package (1 oz) ranch salad dressing & seasoning mix
1/4 teaspoon black pepper

Steps:

  • Cook and drain pasta as directed on package; rinse with cold water. In large bowl, mix pasta, chicken, bacon, tomatoes and green onions.
  • In small bowl, using whisk, beat yoghurt, milk, ranch dressing mix and black pepper. Add to pasta mixture; stir until mixture is incorporated.
  • Cover and refrigerate 1 hour before serving.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fiber 2 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g

CHIPOTLE RANCH CHICKEN AND PASTA SALAD



Chipotle Ranch Chicken and Pasta Salad image

Make a lazy-day chicken salad. When dinnertime rolls around, every delicious bite will be ready and waiting.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h20m

Yield 4

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® chipotle ranch pasta salad mix
1/2 cup frozen corn
3 tablespoons milk
1/3 cup mayonnaise
2 cups cubed cooked chicken
1/2 cup coarsely chopped tomato
4 medium green onions, sliced (1/4 cup)
Lime wedges, if desired

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
  • Drain pasta with corn; rinse with cold water. Shake to drain well.
  • Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
  • Serve with lime wedges. Cover; refrigerate any remaining salad.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

RANCH CHICKEN SALAD



Ranch Chicken Salad image

I'm a wife and mother of two girls, and my weeknights are busy. So I rely on quick meals like this flavorful main-dish salad. It's a snap to saute the seasoned chicken strips and toss them with salad greens and shredded cheese. Topped with corn chips and an easy dressing, this is one hurry-up meal the whole family enjoys.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips

Steps:

  • Sprinkle chicken with chili powder. In a skillet, cook chicken in oil until no longer pink, 6 minutes. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.

Nutrition Facts : Calories 272 calories, Fat 20g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 428mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

CHEDDAR BACON CHICKEN RANCH LAYERED SALAD



Cheddar Bacon Chicken Ranch Layered Salad image

The flavors in this layered salad-cool ranch, spicy chicken, crisp bacon-ensure this potluck salad is a sure-fire hit.

Provided by Jessica Walker

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 8

3 boneless skinless chicken breasts
1 can (10 oz) Old El Paso™ enchilada sauce
6 cups torn romaine lettuce
1 bag Chex Mix™ cheddar snack mix
1 cup shredded Cheddar cheese (4 oz)
1 cup crumbled cooked bacon
2 green onions, sliced
Ranch dressing

Steps:

  • In 10-inch skillet, add chicken breasts and enchilada sauce. Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
  • Using two forks, shred chicken; refrigerate to cool.
  • Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean. Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
  • Drizzle dressing on top, or place in bowl on side for people to take what they want.

Nutrition Facts : ServingSize 1 Serving

RANCH CHICKEN SALAD CUPS



Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 slices bacon, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons chopped scallions
2 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (skin removed)
1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
1 avocado, diced
2 heads Bibb lettuce, leaves separated
4 dinner rolls

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

LEFTOVER CHICKEN RANCH SALAD



Leftover Chicken Ranch Salad image

Make and share this Leftover Chicken Ranch Salad recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast, cooked and cut into small pieces (I used left over from Parmesan Chicken)
1 stalk celery, chopped
1/2 small onion, diced
1/2 apple, chopped (optional!)
grapes, halved (optional)
1/4 cup chopped nuts (optional)
1/2 cup mayonnaise
1/2 cup ranch dressing

Steps:

  • Combine all ingredients in a bowl and place in fridge until using.
  • Use more or less mayo and ranch mixture to suit your needs, just keep it 1:1 ratio.
  • I like to serve mine in salad cups.

BARBECUE RANCH CHICKEN SALAD



Barbecue Ranch Chicken Salad image

Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.

Provided by ChipotleChick

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, shredded
4 celery ribs, washed and sliced thin
1 large bell pepper, seeded and sliced into short sticks
1/2 red onion, chopped fine
1 (14 ounce) can corn kernels, drained
1 (14 ounce) can black beans, rinsed and drained
1/3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons light sour cream

Steps:

  • Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING



chicken and black-bean salad with spicy ranch dressing image

Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.

Provided by Chef Christine

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 teaspoon salt
12 ounces cooked chicken breasts, cut into 3/4 inch cubes (3 cups)
1 (15 ounce) can black beans, rinsed and drained
2 ears corn, cooked and cut from cob
1 red bell pepper, diced
1/4 cup diced red onion
2 heads bibb lettuce, separated into leaves

Steps:

  • stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
  • divide lettuce evenly among four plates and top with chicken salad.

TACO CHICKEN RANCH SALAD



Taco Chicken Ranch Salad image

i adopted this recipe and am not sure what to do with the salsa and ranch dressing.....mix it together? if anyone tries this let me know and i will edit...

Provided by kimbearly

Categories     Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, sliced
1 tablespoon canola oil
1 tablespoon chili powder
1 (16 ounce) package salad greens
1 (8 ounce) bottle salsa
1 (8 ounce) bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed tortilla chips

Steps:

  • Heat oil in a large skillet on a medium-high heat.
  • Brown chicken and add chili powder.
  • Cook until chicken is brown on all sides.
  • Toss chicken mixture in a large bowl with the green salad.
  • Add dressing and cheese.
  • Toss well together.
  • Place in 6 individual plates.
  • Top with crushed tortilla chips before serving.

RANCH CHICKEN SALAD



Ranch Chicken Salad image

My favorite main dish salad. The combination of the ranch salad dressing and spices on the croutons is what makes this salad so good.

Provided by Marg CaymanDesigns

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 head romaine lettuce, shredded
1 cup shredded carrot
1 lb boneless chicken breast, broiled, cooled and diced
1 cup shredded sharp cheddar cheese
1 -2 cup homemade crouton (I use Croutons)
8 -12 tablespoons ranch salad dressing

Steps:

  • Divide all ingredients between 4 plates, layering in order given; except dressing.
  • Add additional salad ingredients (tomatoes, mushrooms etc.) that you enjoy.
  • Top with dressing and toss to serve.

BREADED CHICKEN CUTLETS WITH BUTTERMILK RANCH SALAD



Breaded Chicken Cutlets with Buttermilk Ranch Salad image

These crispy chicken cutlets will have your kids begging for it on repeat. Mixing the breading ingredients and stirring up the buttermilk ranch dressing are great ways for small hands to help with dinner prep!

Provided by James Briscione

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 cup buttermilk
1/3 cup sour cream
2 tablespoons chopped dill
2 1/2 teaspoons chopped chives
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
6 tablespoons canola or vegetable oil, plus more for drizzling
2 romaine hearts, roughly chopped
1/4 cup grated Parmesan, plus more for topping

Steps:

  • Whisk 2/3 cup of the buttermilk, the sour cream, dill, chives, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
  • Cut the chicken breasts in half through the middle so that it looks like you are opening up a book, making 4 roughly equal pieces (they should look like thinner chicken breasts). Place a chicken breast between 2 pieces of plastic wrap, drizzle with some canola oil to keep the plastic wrap from sticking, and pound out to 1/4-inch thick. Repeat with the other 3 chicken breasts. Sprinkle each breast with salt and pepper.
  • Set up a standard breading station: Mix the flour, 2 teaspoons salt and a few grinds of pepper in a shallow dish or pie plate. Beat the eggs with the remaining 1/3 cup buttermilk, 1/2 teaspoon salt and a couple grinds of pepper in a second shallow dish or pie plate. Mix the panko, remaining 2 teaspoons garlic powder, remaining 2 teaspoons onion powder, 2 teaspoons salt and a generous amount of pepper in a third shallow dish or pie plate.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess then dip into the egg mixture, turning to fully coat both sides. Let the excess egg drip off, then press firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken to a baking sheet and repeat with the remaining pieces.
  • Line a clean baking sheet with paper towels or a rack. Heat the oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook until the breading is golden brown and crisp and the chicken is just cooked through, 2 to 3 minutes per side. Transfer to the baking sheet lined with paper towels or a rack. Sprinkle with salt while the chicken is still hot. Wipe the skillet clean if necessary and repeat with more oil and chicken.
  • Toss the romaine with the buttermilk ranch, Parmesan and a large pinch of salt. Serve the chicken alongside the salad, sprinkle with more Parmesan if desired.

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)



Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch

Provided by Tarah716

Number Of Ingredients 21

2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
Kosher salt and fresh ground black pepper, if needed.
GREEK YOGURT GARLIC RANCH 'MAYO'
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped, fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder**) You can omit all the buttermilk, if you like. It's great without it too, since yogurt is already tangy. If using all mayo, you need to use it.
Salt and pepper to taste

Steps:

  • Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES



Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches image

Perfect for a ladies luncheon or tea, these sandwiches are served on croissants and make a great presentation!

Provided by Chef SuzyQ

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cooked chicken or 2 cups turkey, diced
4 ounces green chilies, chopped
3/4 cup chopped celery
1/2 cup finely chopped red onion
4 ounces chopped black olives
2 tablespoons chili sauce
1 tablespoon mustard (I use spicy brown)
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3/4 cup mayonnaise (can use lite mayo)
10 large fresh croissants, sliced in half
fresh alfalfa sprout
pepperoncini pepper
pickle, etc. to taste

Steps:

  • In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
  • In a smaller bowl, combine the next 5 ingredients and blend well.
  • Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
  • Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
  • Garnish with sprouts, peppers, etc.

BLT CHICKEN SALAD WITH RANCH



BLT Chicken Salad With Ranch image

I wanted something simple and fresh for dinner and I threw this together with what I had on hand. If you don't have pre-cooked chicken on hand just throw a couple of breasts in a baking and sprinkle with Rotisserie Seasoning. Bake at 350 degrees or until done.

Provided by 2SpiceItUp

Categories     Chicken

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts (grilled or baked and chopped)
8 ounces tri-color spiral pasta, cooked and drained
6 slices bacon, cooked and crumbled
1 medium tomatoes, chopped
2 scallions, sliced
1/4 cup shredded carrot
1/2 cup shredded cheddar cheese
1 cup ranch dressing
2 tablespoons ranch dressing mix
1 romaine lettuce hearts, chopped

Steps:

  • Combine all ingredients and chill until ready to serve.

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