Description
Zesty ranch chicken salad delivers fresh Mediterranean flavors with crisp vegetables and tender grilled chicken. Flavorful ingredients combine seamlessly, creating a light and satisfying meal that nourishes and delights you.
Ingredients
Scale
Main Protein:
- 2 cups (473 ml) cooked, shredded or diced chicken breast
Vegetables and Aromatics:
- ¼ cup (40 g) diced celery
- ¼ cup (40 g) diced red onion
- ¼ cup (40 g) chopped fresh parsley or dill (optional)
- ¼ cup (40 g) shredded carrots (optional)
- ¼ cup (40 g) diced avocado (add just before serving) (optional)
Dressing and Seasonings:
- ½ cup (120 ml) plain Greek yogurt (or light sour cream)
- 2 tablespoons (30 ml) ranch seasoning mix (store-bought or homemade)
- 1 tablespoon (15 ml) lemon juice
- Salt and black pepper, to taste
Optional Protein Boost:
- 2 tablespoons (28 g) chopped bacon
Instructions
- Prepare the zesty base for the salad by whisking Greek yogurt with ranch seasoning, creating a creamy and tangy foundation that will coat the ingredients perfectly.
- Incorporate finely diced cooked chicken into the yogurt mixture, ensuring each morsel is thoroughly enveloped in the flavorful dressing.
- Add crisp, chopped celery and thinly sliced red onion to introduce a refreshing crunch and sharp flavor profile to the salad.
- Sprinkle fresh parsley for a vibrant green color and herbaceous note that elevates the overall taste and visual appeal.
- Gently fold all ingredients together, allowing the dressing to uniformly distribute and marry the flavors of chicken, vegetables, and seasonings.
- Season with salt and pepper, tasting and adjusting to achieve a balanced and harmonious blend of flavors.
- For optimal taste development, refrigerate the salad for at least 30 minutes, letting the ingredients meld and intensify their collective taste.
- Serve the chilled salad as a versatile dish: nestled between whole-grain bread slices, wrapped in crisp lettuce leaves, or arranged atop a bed of fresh mixed greens for a nutritious meal.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version of the ranch chicken salad.
- Experiment with different protein options such as grilled tofu, shredded jackfruit, or canned chickpeas to create vegetarian and plant-based variations.
- Boost nutritional value by adding extra crunchy vegetables like diced bell peppers, cucumber, or shredded carrots for additional texture and vitamins.
- Control sodium intake by using low-sodium ranch seasoning and reducing added salt, making this recipe suitable for heart-healthy diets.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg