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Ranch Chicken Salad

4.95 from 17 votes

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

Cook Time: 0

Total Time: 15

Yield: 4 servings

Course: Lunch, Salad

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.

Nutrition

Serving: 1/2 cup, Calories: 167kcal, Carbohydrates: 2g, Protein: 17.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 263mg, Fiber: 0.5g, Sugar: 2.5g

- WW Points: 3

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