Chicken Salad

Tiege stucky

By
@Tiege

I know the ranch dip is an unusual twist, but it really adds a depth to the flavor you can't quite put your finger on. So good. If you don't like curry, it's still a wonderful salad without it. I promise you won't be able to stop eating this stuff.


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Comments:

Serves:

2-4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This chicken salad is so fresh, light and delicious. I used Craisins which added a burst of tartness. I really enjoyed the distinct tastes from the lemon juice and curry. You’d never know ranch dressing was in here unless someone told you. The dressing adds flavor that you just can’t put your finger on. For me, the fresh cilantro was key. It added to the overall freshness of the chicken salad. Delicious as a sandwich for lunch or serve with tomato wedges and crackers for a lovely luncheon addition.

Ingredients

3
chicken breast halves, skinless and boneless
4 Tbsp
mayonnaise
2 Tbsp
Lays Ranch Dip (jar)
2 Tbsp
lemon juice
1/4 c
pecans, in pieces
1/8 c
Craisins or grapes
3
scallions, chopped
1
cellery rib, chopped
2 Tbsp
curry
cilantro, fresh (to taste)

Directions Step-By-Step

1
Boil chicken until cooked through and cool.
2
Shred the chicken.
3
Mix all ingredients together and chill.
4
I think it looks pretty on a bed of lettuce. Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy
Hashtags: #fast, #mutipurpose