High-Protein Ranch Chicken Salad
Yield:4 Servings
Prep Time:5 minutes
Chill Time:30 minutes
Total Time:35 minutes
Skip the mayo-heavy deli versions and try this instead. It’s thick, tangy, and loaded with that garlic-herb ranch flavor we all obsess over. Perfect for meal prep or a “I’m too tired to cook” kind of night!
Ingredients
- 1 lb shredded chicken breast (cooked)
- 2 stalks celery
- 3/4 cup Greek yogurt (plain/thick)
- 2 tbsp ranch seasoning powder
- Salt and pepper
Instructions
- Chop your pre-cooked chicken into bite-sized pieces or shred it with two forks… whatever matches your mood.
- Dice the celery into small, uniform bits so you get a crunch in every single bite.
- In a small bowl, whisk the Greek yogurt and ranch seasoning together until it’s smooth and creamy.
- Toss the chicken and celery into a large bowl, pour the dressing over the top, and stir until everything is perfectly coated.
- Pop it in the fridge for at least 30 minutes or longer. This is the hardest part, but it lets those ranch flavors actually do their thing!
- Serve it cold on crackers, in lettuce wraps, or just eat it straight out of the bowl. No judgment here!
Notes
If your Greek yogurt is a bit too tart, add a tiny pinch of sugar or a drop of honey. It balances the tang without making it “sweet.”After washing the celery, pat it completely dry with a paper towel. If it’s wet, the dressing will slide right off and get watery… and nobody wants a soggy salad!If you have 30 extra seconds, toast some sunflower seeds or slivered almonds and toss them in right before serving. It adds a “fancy” crunch that feels like a $15 cafe salad.If the leftovers look a bit dry the next day (the chicken loves to soak up the sauce), just stir in one extra teaspoon of yogurt to loosen it back up.Want to switch up the protein? Try adding chopped turkey or even canned tuna for a completely different flavor profile.