This creamy chicken salad is loaded with tender chicken, crunchy celery, fresh herbs, and a delicious homemade ranch dressing. It’s easy to prepare, full of flavor, and perfect for sandwiches, wraps, meal prep, or a light lunch.
Recipe Details
Prep time
15 minutes
Cook time
15–20 minutes
Servings
4
Ingredients
For the Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- ½ cup shredded cheddar cheese (optional)
For the Homemade Ranch Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2–3 tablespoons buttermilk, as needed
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
Instructions
Step 1: Cook and prepare the chicken
If your chicken isn’t already cooked, season the chicken breasts lightly with salt and pepper and cook in a skillet until the center reaches 165°F (74°C). Let the chicken cool, then shred or dice it into bite-sized pieces.
Rotisserie chicken is a convenient shortcut that adds extra flavor.
Step 2: Make the homemade ranch dressing
In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, and lemon juice until smooth.
Add the dill, parsley, garlic powder, onion powder, salt, and black pepper. Mix well.
For a thicker dressing, use less buttermilk. For a thinner consistency, add a little more until you reach your preferred texture.
Step 3: Combine the salad ingredients
Place the cooked chicken in a large mixing bowl. Add the chopped celery, red onion, parsley, and optional cheddar cheese.
Toss gently to distribute the ingredients evenly.
Step 4: Add the ranch dressing
Pour the homemade ranch dressing over the chicken mixture. Stir gently until all the chicken and vegetables are coated.
Taste and adjust the salt, pepper, or lemon juice as desired.
Step 5: Chill and serve
Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to blend.
Serve chilled on toasted bread, in lettuce cups, inside tortillas, or over a bed of fresh greens. Garnish with extra dill or parsley for a fresh finish.
Tips for the Best Chicken Salad
- Use tender chicken: Rotisserie chicken works especially well for a quick meal.
- Chop vegetables finely: This distributes their crunch throughout every bite.
- Make the dressing ahead: Refrigerating the ranch dressing for a little while helps the herbs develop flavor.
- Adjust the creaminess: Add extra sour cream for tanginess or a little buttermilk to loosen the dressing.
- Add extra crunch: Chopped walnuts, pecans, or diced apples make delicious variations.
What to Serve With Chicken Salad
7
Try serving this chicken salad with:
- Toasted sourdough or croissants
- Whole-wheat wraps or pita bread
- Fresh cucumber and tomato salad
- Crackers or toasted baguette slices
- Fresh fruit or vegetable sticks
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezing: Freezing is not recommended because the mayonnaise-based dressing can separate after thawing.
- Food safety: Refrigerate within 2 hours of preparation, or within 1 hour when temperatures exceed 90°F (32°C).
Frequently Asked Questions
Can I use store-bought ranch dressing?
Yes! You can substitute about ¾ cup of prepared ranch dressing for the homemade version. Add it gradually until the chicken salad reaches your preferred consistency.
Can I make this chicken salad ahead of time?
Absolutely. Prepare it a day ahead and keep it refrigerated in an airtight container. Stir before serving.
Can I use canned chicken?
Yes. Drain it thoroughly and gently break it apart before mixing with the vegetables and dressing.
How can I make it healthier?
Replace some or all of the mayonnaise with plain Greek yogurt. The result will be tangier, with more protein and less fat when using nonfat yogurt.
Printable Recipe Card
Creamy Chicken Salad with Homemade Ranch Dressing
A creamy, herby chicken salad with crunchy vegetables and fresh homemade ranch dressing.
PREP
15 min
COOK
15–20 min
SERVES
4
Ingredients
- 3 cups cooked chicken, shredded
- 2 celery stalks, chopped
- ¼ cup red onion, diced
- 2 tbsp parsley
- ½ cup mayonnaise
- ¼ cup sour cream
- 2–3 tbsp buttermilk
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Cook chicken to 165°F (74°C), cool, and shred.
- Whisk mayonnaise, sour cream, buttermilk, lemon juice, herbs, and seasonings.
- Combine chicken, celery, onion, and parsley in a bowl.
- Fold in the ranch dressing until evenly coated.
- Refrigerate for 20–30 minutes and serve chilled.
