Ranch Chicken Salad Cups Recipes

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MOM'S CHICKEN SALAD SANDWICHES



Mom's Chicken Salad Sandwiches image

Yield 8

Number Of Ingredients 10

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

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



Simply Delicious Ranch Chicken Salad image

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

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

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

AIR FRYER RANCH CHICKEN SALAD



Air Fryer Ranch Chicken Salad image

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

1/2 cup plus 3 tablespoons buttermilk
6 tablespoon ranch-dressing seasoning mix (from two 1-ounce packets)
1 pound chicken tenders (8 to 10 tenders)
1/2 cup all-purpose flour
1/2 cup cornstarch
Olive oil cooking spray
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
Kosher salt and freshly ground black pepper
3 medium carrots, shaved into ribbons (1 1/2 cups)
1 Persian cucumber, thinly sliced into rounds (3/4 cup)
1 cup cherry tomatoes, halved (6 ounces)
1 avocado, peeled, pitted and diced
1 head red leaf lettuce, chopped (about 1 pound)

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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