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Ranch Chicken Salad

This Ranch Chicken Salad is a creamy delight! Quick, easy, and perfect for any meal, it's a must-try recipe!
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings

Ingredients

For the Dressing:

  • 1/2 cup 1% buttermilk
  • 3 tablespoons mayonnaise
  • 2 tablespoons 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
  • to taste Fresh black pepper

For the Salad:

  • 2 cups shredded boneless chicken breast Use rotisserie chicken or leftover chicken for convenience.

Instructions

Instructions

  • In a mixing bowl, combine the buttermilk and mayonnaise. Whisk them together until smooth and well blended.
  • To the buttermilk and mayonnaise mixture, add the chopped chives, kosher salt, garlic powder, onion powder, dried parsley, dried basil, and fresh black pepper. Stir well to ensure even distribution.
  • Add the shredded chicken to the dressing mixture. Gently fold the chicken into the dressing until all pieces are coated well.
  • Taste the salad and adjust seasoning with additional salt or pepper if needed.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • Fork or shredder

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Consider adding diced veggies like celery or bell peppers for extra crunch.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.