Description
Indulge in this vibrant Chicken Salad, featuring tender chicken and crisp vegetables tossed in a creamy buttermilk ranch dressing. Perfect for picnics, potlucks, or family dinners, this dish transforms everyday ingredients into a restaurant-quality meal. Easy to prepare and endlessly adaptable, it promises to be the highlight of any gathering!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 4 cups mixed greens (spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup buttermilk
- 1/4 cup Dijon mustard
- 1/4 cup fresh herbs (dill or parsley), chopped
- 1/4 cup sour cream
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake for 25-30 minutes until cooked through.
- Once cooled slightly, shred the chicken using two forks.
- Chop mixed greens, cucumber, cherry tomatoes, and red onion while the chicken cools.
- In a bowl, whisk together buttermilk, sour cream, minced garlic, Dijon mustard, chopped herbs, salt, and pepper to create the dressing.
- In a large bowl, combine shredded chicken with chopped veggies and drizzle with dressing until evenly coated.
- Serve immediately or refrigerate for 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg