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–+ servings
A white bowl filled with Ranch Chicken Salad, mixed with mayonnaise and chopped celery, sits on a light wooden surface with a pink cloth nearby.

Ranch Chicken Salad Recipe

Bethany Galloway
Ranch Chicken Salad is creamy, tangy, and packed with protein. Pile it into sandwiches, wrap it up, or grab a fork and dig in!
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Salad, Side Dish
Servings 6 Servings
Calories 254
Protein 39

Ingredients

Ranch Dressing

  • ¼ cup filtered milk - e.g. fairlife or arla bob
  • 1 teaspoon apple cider vinegar - or white vinegar/lemon juice
  • 2 cups cottage cheese
  • 1-2 cloves garlic - I used 1 large clove
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon salt - plus more to taste

Instructions

  • Add all of the ranch dressing ingredients to a jar and blend with an immersion blender until it's silky smooth. A food processor or high speed blender can work well too, but you'll have an extra dish to clean.
    ¼ cup filtered milk, 1 teaspoon apple cider vinegar, 2 cups cottage cheese, 1-2 cloves garlic , 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon dried dill, 1/2 teaspoon onion powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon salt
  • Add the shredded chicken, diced celery, and ranch dressing to a large mixing bowl and mix well.
    1.5 lbs shredded chicken, 2 stalks celery
  • Adjust the seasoning to taste and enjoy it straight away or (ideally) store in the fridge for at least 2 hours before serving.

Notes

  • Use any chicken: Rotisserie, canned, poached, or leftover grilled chicken all work well here. 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.
  • Pick your blender wisely: 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 matters: Finely dice the celery for even crunch in every bite - no massive chunks.
  • Adjust the seasoning: Taste before serving. Some store-bought chicken can be salty, so you might need less salt.
  • Chill for flavor: Let it sit in the fridge for a couple of hours if you can. The ranch flavors really settle in.
 

Storage instructions

  • Fridge-friendly: Store your ranch chicken salad in an airtight container in the refrigerator for up to 4 days.
  • Meal prep: Portion it out into small containers for easy grab-and-go lunches or snacks.
  • Keep it chilled: This recipe is dairy-based, so don’t leave it sitting out for long - especially if you’re packing it for work or school.
  • Freezing not ideal: The texture of the cottage cheese dressing won’t hold up well after thawing, so stick to fridge storage only.

Nutritional Information

Calories: 254kcal | Carbohydrates: 4g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 699mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg