I’m just going to come right out and say it: I hate chicken salad. And egg salad. And potato salad. Actually, I think the more precise thing to say is that I hate any sort of “salad” that involves globs of mayo. Ewwww. Just gross.
I’ve been kinda sorta on a diet lately. My boyfriend will be home soon (yay!), and I can be a little bit on the narcissistic side at times (gasp!). So for the past few weeks it’s been lots of lean protein, lots of veggies, and some healthy whole grains here and there. But a girl can only eat chicken breast so many times before she’s ready to fly the coop (too cheesy?).
I was standing in front of my pantry one evening bored to tears with the same ol’ meals and just desperately wanting something different when I spied the canister of ranch dressing mix hidden among my spices. I knew I had some chicken in the fridge (shocking), and a chicken salad I’d actually eat (and love) was born.
Ranch Chicken Salad
- 3 c. chicken breast, shredded
- 1 c. plain fat free greek yogurt
- 1 package ranch dressing mix
- 1/2 c. chopped nuts (I chose pecans)
In a large bowl, mix together ingredients. Serve on toast or on top of a salad. Refrigerate.