Sunday, May 19, 2013

Simply Delicious Crunchy Ranch Chicken Salad


On Saturday I was over at a friend's house for a BUNCO party and she served us a delicious lunch that consisted of chicken salad with warmed bread, bacon and broccoli salad, a fabulous mixed fruit salad and an assortment of desserts. It was amazing!

After that I decided that I needed to my own chicken salad. It has been so long since I've had chicken salad which is strange since it is one of my favorites. I've been making this recipe for years and it is very popular with my friends and family. This is one quick and delicious recipe that everyone will love!

Happy Cooking, 
Miranda



Ingredients:

1 pound chicken breast , fat removed, cooked and chopped

1/3 cup celery, finely chopped
3 scallions, finely sliced
1 oz pkg Hidden Valley Ranch dip mix
1 cup light mayonnaise

1/2 tsp dried dill
1/2 tsp finely ground pepper
1 tsp tsp sugar
1/2 cup slivered almonds



Directions:


Bake or boil chicken breasts until fully cooked. Allow to cool for 15 minutes and then chop into small bits. You can place it in a food processor if you like it really fine. 





Add  the remaining ingredients with the exception of the slivered almonds. Mix well.




You can add Craisins, chopped apple or grapes if you want to "up" the flavor and texture. My daughter likes the plainer version, so I usually make ours without. 

Serve this salad on some really good bread or as an appetizer with some crackers! I like this chicken salad on toasted cheddar bacon bread with lettuce...yummilicious!