Ranch Chicken Salad


Mondays are never easy, but rainy Mondays are even less. I had prepared this lunch dish last night in-between waiting for our pork tenderloins and twice baked potatoes to cook and it looked and smelled so delicious that I was looking forward to photographing it in some great natural light. I should have known better. I regularly look at the weather forecast and I knew rain was headed our way all day today. It’s OK. Considering that I am going to be eating this as my lunch for the next several days and we have sunshine the remainder of the week; I will have plenty of opportunity to take a better photograph and edit this post with it. And you after Monday readers will never know! 

I’m trying to ease more dairy free recipes into our menu. This is officially my first, purposely at least, and can also be seen as Whole 30 and Paleo friendly as well. Everyone cheer! 


I’m not sure if you already know this or not, but the secret to preparing a quick and tasteful chicken salad is rotisserie chicken. It doesn’t make a difference if you buy a rotisserie chicken at the grocery or if you slow-cooker some chicken breasts for 4 hours with broth; chicken salads taste best with shredded, juicy chicken. You can also add and mix things as you go, accordingly to what flavors you like. I like my chicken salad quite often, so I am always trying to think of new ways to differ it up. 

So why not add some ranch? There are so many great things you can do with a dry packet of ranch seasoning. I use it for a handful of recipes as it adds a nice little tangy taste that can or cannot be similiar to the ranch you use for salad dressing depending on just how much you use. If you’re leaning more towards creating your own ranch seasoning rather than buying one from the grocery, a great dairy-free recipe can be found here.

Ranch Chicken Salad
A new and tangy twist on your typical chicken salad recipe. Just as easy to make, even more delicious.
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Prep Time
20 min
Prep Time
20 min
  1. 3 cups of rotisserie, or finely shredded chicken breast
  2. ½ cup mayonnaise
  3. 1 tablespoon dry ranch seasoning
  4. 1 cup celery, diced
  5. 1 red bell pepper, diced
  6. ¼ cup yellow onion, diced
  1. Combine shredded chicken, mayonnaise and ranch seasoning in a medium sized bowl. Mix well.
  2. Add celery, bell pepper and onion to chicken mixture. Combine well.
  1. Serves best after being chilled for a half hour in refrigerator.
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