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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5 from 16 votes
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Ranch Chicken Salad

3
5
3
SP
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
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 4
Keywords: avocado chicken salad, chicken salad, chicken salad recipe, ranch chicken salad, stuffed avocado

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57 comments

  1. 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.

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

  3. 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.

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

  5. 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!

  6. 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.

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

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

  9. loved the recipes here, keep sharing more.

  10. 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!

  11. Such an easy, healthy lunch! And the Ranch taste is on point. I’ve made this like 3 times already, it’s so good!

  12. Good subtle flavor, light. Keeping this one. Easy.

  13. Used leftover rotisserie chicken from Costco and Buttermilk from making the air fryer buttermilk chicken. Both of us enjoyed it and served over avocado. I added chopped celery. This was quick easy and delicious.

  14. I LOVE this recipe for the summer! I feel like the ranch was a tad bit salty so I will add a little bit less next time. I also added fresh cut jalapenos and grapes for a spicy and sweet crunch and it is AMAZING! Will be making alot in the coming months. ❤

  15. Put some chicken breast in the slow cooker with franks hot sauce, shredded it then mixed with the ranch and served over spinach/arugula with avocado, was my lunch everyday last week and I am excited to make it again!! Thanks Gina 🙂

  16. Delicious!

  17. Love this! I added grapes and celery and it was phenomenal!

    • I’ve made this dozens of times, and I’m convinced it’s the best chicken salad in the world. Thank you for an amazing recipe!

  18. Always looking for delicious, healthy chicken salad recipes. This one is a miss. Despite using fresh chives, the chicken lacks flavor.  Not a novice cook, I have a drawer full of spices.  I can’t figure out what is missing.

    • You ‘could’ try estragon/tarragon …either dried (actually more pungent) or fresh…I love this spice in chicken dishes…love the celery and green seedless grapes for added crunch and texture other commenters have mentioned as well!  Very versatile recipe.  Merci Gina.

  19. Delicious, simple, came together quickly. Looking forward to lunch this week!

  20. Had some leftover buttermilk that was about to expire and decided to use it to prep this for my lunch. I usually hate chicken salads because it is usually loaded with mayo (not my fave) but this was delicious and refreshing. Loved how easy the dressing was to make. I put my chicken salad into 1/2 of a whole wheat pita with some romaine lettuce and it was a delightful lunch. My only regret was not making a larger amount because my husband dug into it and there is very little left!

  21. How long does this chicken salad last once made? 3 days? Does it freeze well or would that even be recommended? Thanks! Can’t wait to try it! 

  22. Gina, I love your recipes but lately it is so hard to just print them without going through lots of steps. I don’t want them on social media!. It used to be that I could just click on the recipe and click print but not anymore unless I am doing something wrong!

  23. how many points is it in the avocado?

    • 5 points…..so 8 points in total. That is more then I usually want to spend on lunch so I put it in 1/2 whole wheat pita with lettuce which is 4 points. However I am a HUGE avocado fan so I may have to splurge!

  24. OMG this is insanely delicious!! I used Kate’s Real Buttermilk and Hellman’s light and my WW tracker told me this was only 2 points per serving., which made 1 cup on top of a large garden salad only a 3 point lunch!! Thank you Gina 🙂

  25. Gina,
    I really appreciate your recipes, but I would caution about using a prepared rotisserie chicken…
    do you know how much stuff is injected/infused into a Walmart chicken???
    I would encourage boneless/skinless breast…

    • I don’t shop at Walmart, but you can use any leftover chicken or make your own as I mentioned above.

      • MY local supermarket carries Bell and Evans rotisserie chicken breast, It has nothing injected into it, all natural with just herbs and the sodium content is lower too. It is fantastic for a recipe like this! Thanks Gina!

      • Costco chicken was rated the best by dr Oz 

  26. You can freeze buttermilk insmall containers for later use!  Try it!

  27. Buttermilk lasts in the fridge a good amount of time if you put it in the back. I make buttermilk bisquits .

  28. the Ranch powder is great to use. you can make it with mayo and use regular skim milk which you can make into buttermilk by adding some vinegar or lemon juice, or you could just sprinkle the ranch powder into the chicken salad. it,s low in points.I don,t recall the point value but it,s only 1 or 2 points. I also use the ranch powder with some dried chives in my scrambled eggs. Use your imagination with the Ranch powder !!!

  29. Hello Gina,

    The recipe calls for mayonnaise.

    Are you using full-fat mayonnaise or a light version?

    Thank you!

  30. What is the shelf life of dressing?  It is difficult to use up buttermilk if you buy a quart (or pint if available).
    Suggestions?

    • You can buy powdered and make as much as you need.

    • I’m anxious to hear the replies and suggestions as I have the same question. Where I live they only sell buttermilk in quart containers and I end up throwing it away and I hate doing that.

      • You can freeze it, or purchase powdered buttermilk. Or even better, make my buttermilk fried chicken from my first cookbook!

    • I always buy the smallest bottle available. If I buy a big bottle, my family expects my world famous cornbread, which is not WW friendly. 🙂 And I don’t have many other recipes for buttermilk, except a buttermilk brine for chicken. (Now, that’s a good one! I should dig it out!)

      • I use buttermilk for biscuits, pancakes, cakes, salad dressing, scones, etc. I think there is even a buttermilk pie recipe. My husband will drink it. It keeps for a long time, so why not buy it. Going to try this recipe, too.

      • You can freeze buttermilk. I use cup size freezer containers and save it in those amounts as I find most recipes I need buttermilk for require it in 1 cup increments

    • It has a better shelf life then milk. I think I bought mine a month ago and it is just now at that expiration date. However I I read one of Gina’s post and she mentioned that you can freeze the buttermilk. I haven’t tried that yet.

    • You can also make your own buttermilk with whole milk + lemon juice.. then you can buy a much smaller container of milk. It actually works really well. Better than I expected the first time I tried it.

    • I always freeze leftover buttermilk in a zip top bag in one cup increments. I usually use in baking or breads, though- I have never tried to use frozen buttermilk in a dressing. You can also use buttermilk in place of regular milk in baking. There is also powdered buttermilk in stores, I have used that before.

    • You can freeze buttermilk…I freeze it in ice cube trays and then put them in a freezer bag. 

    • I freeze it and it seems to defrost just fine. I usually only use a cup at a time but they only sell in 1 qt containers.