Ranch Chicken Salad with Greek Yogurt
A creamy, protein-packed ranch chicken salad made with rotisserie chicken, Greek yogurt, and fresh dill, ready in 10 minutes of prep.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Airtight Storage Container
Ingredients
- 2 cup shredded rotisserie chicken skin removed, breast meat preferred
- 0.5 cup Greek yogurt plain, full-fat
- 2 tbsp mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 1 tsp ranch seasoning mix
- 0.5 cup celery diced small
- 0.25 cup green onions chopped fine
- 1 tbsp fresh dill minced
- salt and black pepper to taste
- 0.25 cup red onion optional, diced
- 0.25 cup shredded cheddar cheese optional
- 2 tbsp dill pickles optional, diced
Instructions
- Remove the skin from the rotisserie chicken and shred the breast meat into bite-sized pieces. Let it cool first if it's still warm.
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, ranch seasoning, and fresh dill until smooth.
- Stir in the diced celery and green onions. Add any optional ingredients like red onion, cheddar cheese, or dill pickles at this point.
- Gently fold in the shredded chicken until it's evenly coated with the dressing, being careful not to overmix.
- Season with salt and pepper to taste, adjusting lemon juice or dill as needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving over greens, in a sandwich, or with crackers.
