Description
Light and flavorful chicken salad with Greek yogurt ranch, grapes, celery, and optional pecans. Great in lettuce wraps, sandwiches, or as a snack!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup mayonnaise (light or avocado oil based)
- 1/4 cup unsweetened almond milk (or milk of your choice)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 cup red grapes, halved
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- 1/2 cup chopped pecans or walnuts (optional)
- Lettuce cups or whole-wheat bread/crackers for serving
Instructions
- Prepare the Chicken Breasts: Ensure chicken breasts are relatively even in thickness. Pound gently with a meat mallet if needed.
- Season the Chicken: Combine garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the mixture all over the chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place seasoned chicken breasts in the skillet and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from the skillet and let it rest for 10 minutes before shredding or dicing.
- Shred or Dice the Chicken: Shred the chicken using two forks or dice it into small, bite-sized pieces.
- Combine the Base Ingredients (Dressing): In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, and almond milk until smooth.
- Add the Herbs (Dressing): Add the chopped fresh dill, parsley, and chives to the bowl.
- Incorporate the Garlic and Lemon Juice (Dressing): Mince the garlic clove and add it to the bowl, along with the lemon juice.
- Season the Dressing: Add the onion powder, garlic powder, salt, and pepper to the bowl. Taste and adjust seasonings as needed.
- Chill the Dressing (Optional): Chill the dressing in the refrigerator for at least 30 minutes before using it for the best flavor.
- Combine the Chicken and Dressing: In a large bowl, combine the shredded or diced chicken with the healthy ranch dressing.
- Add the Salad Ingredients: Add the halved red grapes, diced celery, and finely diced red onion to the bowl.
- Incorporate Nuts (Optional): Add chopped pecans or walnuts to the salad for extra crunch and flavor, if desired.
- Mix Well: Gently mix all the ingredients together until they’re evenly distributed.
- Serve: Serve the healthy ranch chicken salad in lettuce cups, on whole-wheat bread, or with crackers.
Notes
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Add more veggies: Diced bell peppers, shredded carrots, or chopped cucumbers would also be great additions to the salad.
- Make it dairy-free: Use dairy-free Greek yogurt and mayonnaise to make this recipe dairy-free.
- Use leftover chicken: This recipe is a great way to use up leftover cooked chicken.
- Meal prep friendly: This chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to store it in an airtight container.
- Serving Suggestions: Lettuce Wraps, Sandwiches, Crackers, Salad Topping, Stuffed Avocado.
- Storage Instructions: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes