Healthy Ranch Chicken Salad
A light and flavorful option perfect for a quick lunch or dinner!
This Healthy Ranch Chicken Salad is a light, flavorful twist on the classic chicken salad, made with lean protein, crunchy vegetables, and a creamy, wholesome ranch dressing. Tender pieces of chicken are combined with crisp celery, sweet bell peppers, and juicy cherry tomatoes. The homemade ranch dressing uses Greek yogurt or avocado as a healthier base while keeping the rich, herby taste you love. This salad is perfect for meal prep, lunches, or a refreshing, high-protein meal option.
Ingredients:
2 cups cooked chicken breast, shredded or diced
1 cup plain Greek yogurt (as a healthy substitute for mayonnaise)
1 tablespoon ranch seasoning mix (store-bought or homemade)
1 cup celery, diced
1/2 cup red onion, finely diced
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley or chives
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup sliced almonds or chopped walnuts for added crunch
Instructions:
Prepare the Chicken:
If you haven’t already, cook the chicken breast by boiling, baking, or grilling. Let it cool slightly, then shred or dice it into bite-sized pieces.
Mix the Dressing:
In a large bowl, combine the plain Greek yogurt with the ranch seasoning mix. Stir until well mixed.
Combine Ingredients:
Add the shredded chicken, diced celery, red onion, cherry tomatoes, and fresh parsley or chives to the bowl with the dressing. Stir gently to coat all the ingredients with the ranch mixture.
Season and Add Crunch:
Taste the salad and adjust the seasoning with salt and pepper if needed. If you like a bit of crunch, fold in the sliced almonds or chopped walnuts.
Chill and Serve:
For best results, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold, either on its own or as a filling for wraps or sandwiches.
Servings:
Yield: This recipe makes about 3-4 servings.
Serving Size: Approximately 1 cup of chicken salad per serving.
Notes:
Chicken Options:
Use grilled, baked, or poached chicken breast for the leanest option.
Rotisserie chicken works well if you’re short on time.
Dressing Variations:
For a dairy-free version, replace Greek yogurt with mashed avocado and buttermilk with unsweetened almond milk.
Adjust the thickness of the dressing by adding more or less milk.
Add-Ins:
Enhance the texture and flavor by adding:
Sliced cucumbers for crunch
Avocado for creaminess
Shredded carrots for sweetness
Sliced black olives for a briny note
Herb Variations:
Fresh herbs like chives, basil, or cilantro can be added or swapped for different flavor profiles.
Tips:
Make Ahead:
Prepare the salad up to 2 days in advance and store it in an airtight container in the refrigerator.
For best results, add the dressing just before serving to keep the vegetables crisp.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid freezing, as the creamy dressing may separate.
Serving Ideas:
Serve the chicken salad in:
Lettuce wraps for a low-carb option
Whole-grain wraps or pita pockets for a portable lunch
On a bed of mixed greens for a light meal
As a sandwich on whole-grain bread
Healthy Boost:
Add a sprinkle of pumpkin seeds or sliced almonds for added protein and texture.
Serve with a side of fresh fruit for a balanced meal.
This Healthy Ranch Chicken Salad is versatile, delicious, and perfect for meal prep, making it a nutritious addition to your weekly rotation!