Ranch Chicken Salad

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This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!
Ranch Chicken Salad

I love keeping chicken salad on hand for easy lunch for the week. Buying a small container of the pre-made stuff is so expensive, and never as good as homemade. A few other chicken salad recipes I keep on rotation are Chicken Waldorf Salad, Chicken Salad with Avocado, Chicken Salad with Lemon and Dill and Cilantro Chicken Salad.

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

This recipe happened by accident, I had some leftover ranch dressing and some leftover chicken breast and combined the two and loved how it tasted! Serve it in a wrap, over lettuce, make a chicken melt or stuffed in a tomato or avocado!

You can also buy pre-cooked chicken, or make shredded chicken in the slow cooker by covering it with chicken broth and cooking it 4 hours on low.

Making ranch dressing from scratch is easy, you just need buttermilk which is naturally light, a little mayo and some herbs and spices.

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!
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4.95 from 17 votes
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Ranch Chicken Salad

167 Cals 17.5 Protein 2 Carbs 9.5 Fats
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 4 servings
COURSE: Lunch, Salad
CUISINE: American
This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!

Ingredients

  • 1/2 cup 1% buttermilk
  • 3 tablespoons mayonnaise
  • 2 tablespoon fresh finely chopped chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • fresh black pepper, to taste
  • 2 cups shredded boneless chicken breast, from rotisserie chicken or leftover

Instructions

  • In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
  • Add the shredded chicken and mix well. Refrigerate until ready to eat.

Nutrition

Serving: 1/2 cup, Calories: 167kcal, Carbohydrates: 2g, Protein: 17.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 263mg, Fiber: 0.5g, Sugar: 2.5g
WW Points Plus: 4
Keywords: avocado chicken salad, chicken salad, chicken salad recipe, ranch chicken salad, stuffed avocado

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58 comments

  1. Made this yesterday and tried it today on rice cake. Very easy to make and is a great idea but lacks flavor for me anyway. I will be adding a little at a time some mustard to it to see if that helps for my taste. I really like this so I am excited to add it to my low cal recipes. Thank you

  2. So easy and delicious! I had all the ingredients, except for the buttermilk, so I improvised with a 1/4 cup of milk. I swapped the mayo for the lowfat version and it still turned out yummy.

  3. This ranch recipe needs its own post! It’s so delicious!

  4. This was so easy to throw together.  I wanted something different than just a chicken sandwich from the leftover rotisserie chicken I had.  I did a search on the website and this recipe popped up. I had all the ingredients, so it was already a winner!  I made lunch for both my husband and myself and we both really enjoyed it in an Ole tortilla wrap.

  5. This is so tasty! I used plain greek yogurt ipo buttermilk. It was delicious and filling on the yogurt bagel from this site! 

  6. Any recommendations on how I could replace the buttermilk to make it dairy free? Thanks!

    • I know this post was just a year ago, but I just made this with oat milk in place of the milk (with vinegar to make buttermilk-oat milk) and it is delicious!

  7. Buttermilk always goes bad before I can use it. I’m thinking that regular yogurt might be a good substitute. Has anyone tried that? If so, can you please comment on how it came out?

    • I buy The Saco Pantry powdered buttermilk and keep in the fridge. It’s worked perfectly in every recipe so far. Then I don’t have to worry about wasting buttermilk.

  8. Made this for the first time yesterday- fantastic! Will definitely be in my regular rotation!

  9. Has anyone ever tried Greek yogurt in place of mayo in this recipe? Thanks

  10. loved the recipes here, keep sharing more.

  11. I was making this for my lunch at work the next day when my husband walked by and asked if I’d make some for him, too.  He had no idea it was a low fat recipe and when I got home the next day, he said it was definitely a keeper.  So easy to make and tastes great!