0 from 51 votes
Ranch Chicken Salad
This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing. Great for lunch and meal prep!
Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 167 kcal
Course:
Salad , Lunch
Cuisine:
American
Ingredients
- 1/2 cup 1% buttermilk
- 3 tablespoons mayonnaise
- 2 tablespoon fresh finely chopped chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- fresh black pepper (to taste)
- 2 cups shredded boneless chicken breast (from rotisserie chicken or leftover)
Instructions
- In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
- Add the shredded chicken and mix well. Refrigerate until ready to eat.
Cup of Yum
Nutrition Information
Serving
1/2 cup
Calories
167kcal
(8%)
Carbohydrates
2g
(1%)
Protein
17.5g
(35%)
Fat
9.5g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
48mg
(16%)
Sodium
263mg
(11%)
Fiber
0.5g
(2%)
Sugar
2.5g
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 167kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 17.5g | 35% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 263mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.