Best Ranch Chicken Salad Cups Recipes
MOM'S CHICKEN SALAD SANDWICHES
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
- Gently mix in cooked chicken, almonds, grapes and celery.
- Refrigerate for at least 1 hour and serve on croissants.
SIMPLY DELICIOUS RANCH CHICKEN SALAD
Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.
Provided by My Hot Southern Mess
Categories Salad
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
- Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g
PICNIC POTATO AND CHICKEN SALAD CUPS
Steps:
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion, garlic and parsley. Mix in the Hidden Valley® Original Ranch® Dressing and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
AIR FRYER RANCH CHICKEN SALAD
What's better than fried chicken? Crispy air-fried ranch chicken, especially atop a hearty salad with a quick herb-packed ranch dressing. Two times the ranch, and twice the flavor!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Whisk together 1/2 cup buttermilk and 1 tablespoon ranch seasoning in a medium bowl. Add the chicken, cover and refrigerate for up to 24 hours, if time allows, or use immediately.
- Whisk together the flour, cornstarch and 4 tablespoons ranch seasoning in a separate medium bowl. Pour in 3 tablespoons of the buttermilk marinade and mix with a fork to form small lumps throughout.
- Preheat a 6-quart air fryer to 380 degrees F. Remove the chicken from the marinade and dredge in the flour mixture, pressing to adhere and lightly shaking off the excess. Place on a baking sheet lined with a wire rack. Generously spray all sides of the chicken with olive oil cooking spray and place half of the chicken in the preheated air fryer basket. Fry the chicken in two batches until the chicken is cooked through, crisp and golden, about 7 minutes per side. When the chicken is done, remove from the air fryer and chop into bite sized pieces.
- Meanwhile, whisk the mayonnaise, sour cream, remaining 3 tablespoons buttermilk, remaining 1 tablespoon ranch seasoning, parsley, chives, dill and 1/2 teaspoon each salt and pepper together in a large bowl. Add the carrot ribbons, cucumbers, tomatoes, avocado and lettuce and toss to combine.
- Divide the salad among plates and top with the chicken.
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