Lunch

Ranch Chicken Salad

Creamy buttermilk and mayonnaise coat tender shreds of chicken, while chives and warm ranch spices bring a bright, savory depth. Each bite tastes rich and tangy, with a smooth, satisfying finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Ranch Chicken Salad
Total
15 min
Prep
15 min
Serves
4

Nutrition per Serving

Calories
167
Protein
18g
Carbs
2g
Fat
10g
Fiber
1g
Sugar
3g
Sodium
263mg

Ingredients

  • 1/2 cup 1% buttermilk
  • 3 tbsp mayonnaise
  • 2 tbsp fresh finely chopped chives
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • fresh black pepper (to taste)
  • 2 cup shredded boneless chicken breast (from rotisserie chicken or leftover)

Instructions

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