Chicken Salad with Yogurt Ranch Dressing

Thank-you to superstar Becky for sharing her take on this tasty recipe with us. Make sure you check out her notes at the bottom!

Chicken Salad:
1 rotisserie chicken, pull off the meat and get rid of the rest OR (1 lb. cold cooked chicken, shredded or diced)
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 seedless cucumber, chopped
2 celery stalks, thinly sliced
2 plum tomatoes, diced

Yogurt Dressing:
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped 
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup Greek yogurt
Small handful dill, parsley, and chives; finely chopped
Three dashes hot sauce or to taste

In a large bowl, combine the olive oil, garlic, lemon juice, and vinegar; season with salt and pepper.  Stir in the yogurt, herbs, and hot sauce.  Add the chicken, bell pepper, onion, cucumber, and celery; season with salt and pepper. Top the salad with the tomatoes. Serve on a bed of lettuce.

Notes from Becky:  This meal is super quick and easy to put together.
I used white vinegar (instead of the white wine vinegar) as that is what I had. 
I used Vidalia onion instead of the red onion.
I mixed the tomatoes in to the salad rather than putting them on the top. 
This makes a large amount. We got at least 6 servings—I guess it depends on 
how large of a chicken you start out with! 

And just to give credit where credit is due–she got the original recipe from the magazine “Every Day with Rachel Ray” August 2010 issue, pg. 103.

Enjoy this recipe.

To your best health,

Coach Nancy

About the author

Coach Nancy

Nancy Carlson is a Certified Professional Fitness Trainer with the National Exercise and Sports Trainer Association, a Level 1 Youth Conditioning Specialist with the International Youth Conditioning Association, and is a Level 2 Certified Precision Nutrition Master coach. Nancy was recognized in 2011, 2012, 2013, 2014, 2015, 2016 and 2017 as the “Best of the Best” Fitness Trainer in Southern NH by the Hippo Press.

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