Best 8 Ranch Chicken Salad Cups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of Ranch Chicken Salad Cups, where flavors dance and textures blend to create a delightful culinary experience. If you're looking for a quick, easy, and flavorful recipe that combines the richness of chicken, the zest of ranch dressing, and the crunch of celery and almonds, then you've come to the right place. Get ready to embark on a culinary journey that will leave your taste buds tingling and your appetite satisfied. With just a few simple ingredients and a few easy steps, you'll be able to create a dish that's perfect for lunch, dinner, or even as a light snack. So, let's dive in and discover the best recipe for Ranch Chicken Salad Cups!

Let's cook with our recipes!

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.

RANCH CHICKEN SALAD



Ranch Chicken Salad image

Ranch Chicken Salad

Provided by Hidden Valley

Categories     Lunch

Time 40m

Yield 4-6

Number Of Ingredients 5

1 can (20 ounces) pineapple chunks
½ cup mayonnaise
1 cup celery
1 packet (1 ounce) Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
2 cups chicken

Steps:

  • In a large bowl, combine chicken, celery, and pineapple chunks, and set aside.
  • In a small bowl, mix the dressing mix with mayonnaise and ¼ cup of the reserved pineapple juice until well blended. Pour dressing on the chicken mixture and toss well to coat. Chill covered at least 1 hour before serving.

Nutrition Facts :

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

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.

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

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

MOM'S CHICKEN SALAD SANDWICHES



Mom's Chicken Salad Sandwiches image

Yield 8

Number Of Ingredients 10

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

Steps:

  • In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
  • Gently mix in cooked chicken, almonds, grapes and celery.
  • Refrigerate for at least 1 hour and serve on croissants.

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

Tips:

  • Prep your ingredients beforehand: Dicing the chicken, celery, and grapes ahead of time will save you time and make the assembly process much quicker.
  • Use rotisserie chicken: If you're short on time, using store-bought rotisserie chicken is a great way to add flavor and protein to your salad without having to cook it yourself.
  • Choose your mayonnaise wisely: The type of mayonnaise you use can make a big difference in the flavor of your salad. For a classic taste, use a regular mayonnaise. If you want something a little tangier, try using a Dijon mayonnaise.
  • Don't overmix the salad: Overmixing the salad will make it watery and less flavorful. Gently fold the ingredients together until they are just combined.
  • Serve immediately: Ranch chicken salad is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Ranch chicken salad cups are a delicious and easy-to-make appetizer or lunch option. They are perfect for potlucks, picnics, or any other casual gathering. With their creamy, flavorful dressing, tender chicken, and crunchy vegetables, these salad cups are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe, give ranch chicken salad cups a try.

Related Topics