Description
A light and flavorful Healthy Ranch Chicken Salad with juicy grapes, crunchy celery, and a creamy homemade ranch dressing. Perfect for sandwiches, salads, or a quick snack!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup mayonnaise (light or avocado oil based)
- 1/4 cup milk (any kind)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup red grapes, halved
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- 1/4 cup slivered almonds (optional, for crunch)
- Lettuce leaves (for serving, optional)
- Whole wheat bread or croissants (for serving, optional)
Instructions
- Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels.
- Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken breasts, making sure they’re evenly coated.
- Cook the Chicken:
- Baking Method: Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Skillet Method: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until they’re cooked through and the internal temperature reaches 165°F (74°C).
- Let the Chicken Cool: Once the chicken is cooked, remove it from the oven or skillet and let it cool completely.
- Shred or Dice the Chicken: Once the chicken is cool enough to handle, shred it with two forks or dice it into small, bite-sized pieces. Set aside.
- Make the Healthy Ranch Dressing: In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, and milk until smooth. Add the fresh dill, fresh parsley, lemon juice, garlic powder, onion powder, dried chives, salt, and pepper to the bowl. Whisk all the ingredients together until they are well combined. Taste the dressing and adjust the seasonings as needed. Chill for at least 30 minutes for best flavor.
- Assemble the Salad: In a large bowl, combine the shredded or diced chicken, halved red grapes, diced celery, and finely diced red onion.
- Add the Dressing: Pour the healthy ranch dressing over the chicken and vegetable mixture.
- Mix Gently: Gently stir everything together until the chicken and vegetables are evenly coated with the dressing.
- Add Almonds (Optional): If you’re using slivered almonds, add them to the salad and gently stir them in.
- Chill (Optional): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving.
Notes
- Serving Suggestions: Serve on lettuce leaves, in sandwiches or croissants, with crackers, as a side dish, or stuffed in bell peppers or tomatoes.
- Add More Vegetables: Feel free to add other vegetables to the salad, such as chopped bell peppers, cucumbers, or carrots.
- Use Different Herbs: Experiment with different herbs in the dressing, such as tarragon or basil.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a little kick.
- Add Avocado: For extra creaminess and healthy fats, add diced avocado to the salad.
- Use Different Nuts: If you don’t have slivered almonds, you can use chopped walnuts, pecans, or cashews.
- Make it Ahead: The chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes