Ranch Chicken Salad

Why you will love this recipe

• High protein: Cottage cheese and chicken keep you full without feeling heavy.
• Meal prep friendly: Stores well and tastes even better after a chill in the fridge.
• No mayo: Still creamy, still delicious – just lighter.
• Versatile: Serve it in lettuce wraps, sandwiches, or straight off a spoon.
• Easy ingredients: No weird stuff – just pantry staples and fresh flavors.
• Seriously tasty: The ranch flavor actually comes through.

Key ingredients and substitutions

• Shredded chicken: Use rotisserie for ease, or leftover chicken breasts if you’ve got them.
• Celery: Adds crunch and freshness – swap for finely diced cucumber or bell pepper if needed.
• Cottage cheese: The creamy base of the homemade ranch, plus extra protein. Greek yogurt can work in a pinch, but it changes the texture and protein content.
• Filtered milk: Helps thin the dressing just enough while also adding protein. Any milk works though – use dairy-free if needed.
• Apple cider vinegar: Adds tang to the ranch. White vinegar or lemon juice also do the trick.
• Garlic: Just one clove goes a long way here – use garlic powder if you’re out.
• Dried herbs (parsley, dill, chives): These bring the ranch vibes. Fresh herbs are great too, but the amount needed will vary.
• Onion powder: Boosts that savory flavor without overpowering the dish.
• Salt and black pepper: Adjust to taste, especially if using rotisserie chicken which may already be seasoned.

How to make ranch chicken salad

1. Add the ranch ingredients: In a food processor or blender, combine cottage cheese, filtered milk, vinegar, garlic, dried herbs (parsley, chives, dill), onion powder, salt, and black pepper. This is the base of your healthy homemade ranch dressing.
2. Blend until smooth: Blitz until the mixture is silky and pourable. It should be thick and creamy with that classic ranch flavor.
3. Combine with chicken and celery: In a large mixing bowl, add your shredded chicken and finely diced celery. Pour the ranch dressing over the top.

4. Mix and serve: Stir everything together until well coated. Taste and adjust seasoning if needed. This high-protein chicken salad is ready to eat straight away, but it’s even better after chilling.

Recipe notes and tips

• Chicken: Rotisserie, canned, poached, or leftover grilled chicken all work well here, as long as it’s shredable. If your chicken’s still frozen when hunger hits, don’t stress – my Instant Pot Shredded Chicken comes together fast and works perfectly in this recipe.
• Blender: An immersion blender keeps things simple, but if you’re using a food processor or high-speed blender, make sure to scrape down the sides – cottage cheese loves to stick.
• Texture: Finely dice the celery for even crunch in every bite – no massive chunks. Feel free to add finely diced carrots as well.
• Adjust the seasoning: Taste before serving. Some store-bought chicken can be salty, so you might need less salt.
• Chill: Let it sit in the fridge for a couple of hours if you can. The ranch flavors really settle in.

Variations

• Bacon ranch chicken salad: Stir in a few crispy bacon bits for that smoky crunch.
• Avocado: Add diced avocado just before serving for extra creaminess and fiber.
• Cheddar: Mix in shredded cheddar cheese for a sharper, more indulgent flavor.
• Onion: Blend in a little red onion for a sharper bite, or sprinkle chopped green onions on top for a fresh pop that brightens every bite.
• Spice it up: A pinch of cayenne or a few dashes of hot sauce adds heat without overpowering the ranch flavors.
• Lemon ranch: A squeeze of fresh lemon juice brightens everything up, especially if you’re serving it in lettuce wraps.
• Greek yogurt: Swap half the cottage cheese for Greek yogurt for a tangier, ultra-creamy dressing.

What to serve with this recipe

• Crackers and bread: Serve with seeded crackers, sourdough toast, or in a hearty sandwich roll. For something extra satisfying, try a slice of this Bread Machine Cottage Cheese Bread – soft, high in protein, and perfect for scooping or stacking.
• Low carb options: Try it in a lettuce wrap, alongside cucumber slices, or stuffed into halved avocados.
• Fresh extras: Pair with cherry tomatoes, sliced bell peppers, or a handful of arugula on the side.
• Protein boost: Serve with a boiled egg (you can even diced them up and mix them into the salad), a few slices of cheddar, or an extra scoop of cottage cheese.
• Snacks and sides: Add a handful of mixed nuts, some veggie chips, or a little fruit to round out your meal.

Frequently asked questions