Description

This Healthy Ranch Chicken Salad is a deliciously creamy, protein-packed dish featuring tender chicken breast, crisp veggies, and a lighter homemade ranch dressing. It’s perfect for meal prep or a quick lunch, offering all the classic flavors of ranch in a wholesome, satisfying salad.

Ingredients

Units Scale

For the Chicken Salad:

2 cups cooked chicken breast, shredded or diced
1 cup celery, finely chopped
1/2 cup red onion, finely diced
1 cup cherry tomatoes, halved
1/2 cup shredded carrots
1/4 cup fresh parsley, chopped

For the Healthy Ranch Dressing:

1/2 cup plain Greek yogurt (nonfat or low-fat)
2 tablespoons light mayonnaise
2 tablespoons low-fat buttermilk (or skim milk)
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional for Serving:

Romaine lettuce leaves, for cups or wraps
Whole grain bread or crackers

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Instructions

Prepare the Chicken: If not already done, cook the chicken breast by poaching, baking, or grilling until fully cooked. Allow it to cool, then shred or dice into bite-sized pieces.
Mix the Vegetables: In a large mixing bowl, combine the celery, red onion, cherry tomatoes, shredded carrots, and parsley. Toss together to distribute the veggies evenly.
Make the Healthy Ranch Dressing: In a small bowl, whisk together the Greek yogurt, light mayonnaise, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt, and black pepper until smooth and well blended.
Combine Chicken, Veggies, and Dressing: Add the shredded chicken to the vegetable mixture. Pour the ranch dressing over the salad and toss everything together until evenly coated.
Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled in lettuce cups, on whole grain bread, or with crackers as desired.

Notes

Rotisserie chicken can be used for convenience.
Swap Greek yogurt for dairy-free yogurt to keep it dairy-free.
For extra crunch, add diced cucumber or bell pepper.
The salad will keep in the fridge for up to 3 days.
Adjust herbs to taste for a custom ranch flavor.

Nutrition

Serving Size: about 1 cup
Calories: 210
Sugar: 4g
Sodium: 380mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 27g
Cholesterol: 65mg