Healthy Ranch Chicken Salad with Olives & Green Veggies
This Mediterranean-inspired chicken salad combines tender chunks of chicken breast with a medley of green vegetables (like cucumber, celery, green beans, or peas), fresh herbs, and black or green olives. It’s tossed in a creamy-yet-light homemade ranch yogurt dressing — rich in flavor, not calories.
Time
Total Time: 20 minutes
Prep: 15 minutes
Cook (if needed): 5–10 minutes
Ingredients:
For the Salad:
2 cups cooked chicken breast, diced or shredded (grilled or poached)
½ cup cucumber, diced
½ cup green bell pepper or celery, diced
½ cup blanched green beans or peas (optional)
¼ cup green or black olives, sliced
2 cups arugula, romaine, or mixed greens
2 tbsp chopped fresh dill or parsley
Optional: ¼ avocado, diced
Optional: a few cherry tomatoes or radish slices for color
For the Light Ranch Dressing:
¼ cup plain Greek yogurt
1 tbsp olive oil or avocado oil
1 tbsp lemon juice or white wine vinegar
1 tsp Dijon mustard
1 garlic clove, finely grated
½ tsp dried dill or 1 tsp fresh
½ tsp onion powder
Salt & black pepper to taste
Optional: splash of water to thin
Instructions:
1. Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon, garlic, dill, onion powder, salt, and pepper. Thin with water to desired consistency.
2. Prepare the Salad:
In a large bowl, combine chicken, cucumber, green pepper, green beans/peas (if using), olives, and herbs.
Pour the dressing over and toss gently until well coated.
3. Assemble & Serve:
Serve over a bed of greens or stuff into pita pockets.
Top with optional avocado, tomatoes, or radish for color.
Finish with extra cracked black pepper and herbs if desired.
Tips & Variations:
- Make it a wrap or sandwich by stuffing it in whole-grain pita or lettuce wraps.
- Add a boiled egg or chickpeas for extra protein.
- Meal prep-friendly — keeps well in the fridge for 2–3 days.
❓ Frequently asked questions FAQs:
Q: Can I use canned chicken or rotisserie?
A: Absolutely — just shred and season to taste.
Q: Is it good cold?
A: Yes! It’s designed to be served cold and is perfect for summer or packed lunches.
Q: Can I make it dairy-free?
A: Yes — substitute the Greek yogurt with a dairy-free yogurt or use tahini + lemon juice for a creamy dressing.
Nutritional Information
Calories: 290
Protein: 28g
Carbs: 6g
Fat: 18g
Fiber:3g
Sugar: 2g