Ranch Chicken Salad

posted in: Main Dish | 11

Homemade ranch is seriously my jam, and this is one of my favorite on-the-go meals! It’s no secret that my ranch dressing is a staple in our house. If you use all dried herbs and garlic powder, the ranch will keep in your fridge for as long as your eggs are good for! I always make a quadruple batch of my ranch, this way I’m not constantly making it. 

This recipe really couldn’t get any simpler! Even if you don’t have the ranch dressing pre-made, this recipe will still take you 5 minutes to throw together, from start to finish. It’s a great way to use up leftover chicken, and you can add any vegetables you’d like. It’s delicious served over butter lettuce, spinach, or zoodles (zucchini noodles). I hope you love it as much as we do!

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Ranch Chicken Salad
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ranch Dressing
  1. • 2/3 cup avocado oil
  2. • 1 egg (preferably pasture-raised)
  3. • ½ tsp mustard powder
  4. • 1 tsp lemon juice
  5. • 2 tsp dried dill
  6. • 1 ½ tsp dried parsley (or about 1 tbsp fresh, minced)
  7. • ¾ tsp fresh, minced garlic (or ¼ tsp garlic powder)
  8. • ½ tsp sea salt
Chicken Salad
  1. • 2 cups leftover, cooked chicken (I used rotisserie chicken)
  2. • 1/3 cup celery, diced
  3. • 1/3 cup zucchini, diced
  4. • 1/3 cup bell pepper, diced
  5. • Salt & Pepper to taste
Ranch Dressing
  1. Place all ingredients in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute!
  2. **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the link below for a basic mayo recipe. Then just add the dill, parsley, garlic & salt!
Chicken Salad
  1. Combine all of the ingredients in a bowl and mix well. Serve on top of zoodles, salad greens, or just eat with a fork! Or eat with your hands, I don’t judge! Enjoy!
Living Loving Paleo http://livinglovingpaleo.com/
**FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the basic mayo recipe that can be found HERE. Then just add the dill, parsley, garlic & salt!

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11 Responses

  1. Kiersten
    | Reply

    This sounds fantastic! You know I love your ranch recipe. This is definitely going on my meal plan next week!

    • livinglovingpaleo
      | Reply

      Thanks so much, Kiersten!

  2. Just Love Your Guts
    | Reply

    Perfection! This will be happening in my house soon!!!

    • livinglovingpaleo
      | Reply

      Thanks, Heather!! <3

  3. kendra
    | Reply

    Oh yum! Can’t wait to make this!

    • livinglovingpaleo
      | Reply

      I hope you love it, Kendra!

  4. […] shredded chicken for dinner the same day you cook it, or for recipes throughout the week (like my Ranch Chicken Salad), and you can save the broth you make for later use! I love freezing my broth in individual […]

  5. Kelly
    | Reply

    Do you think I could omit the egg? I’m freaked out by raw eggs

    • livinglovingpaleo
      | Reply

      Hi Kelly, the egg is what makes it creamy, so it would be a totally different dressing – more of a vinaigrette. I’m working on an egg-free version of my ranch dressing, I’ll post it on here as soon as it’s perfected! You can sign up for my updates to be sure you don’t miss the post 🙂

  6. […] Ranch Chicken Salad […]

  7. […] Ranch Chicken Salad […]

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