Chicken Salad with Homemade (no mayo) Ranch dressing
This post may contain affiliate links, including Amazon links.
There’s something incredibly satisfying about a chicken salad that’s both fresh and creamy — without feeling heavy. The first time I made this version, I remember tasting the homemade ranch and thinking, Wait… this is ranch? Without mayo? It was bright, herby, tangy, and so much lighter than the classic version, but still unbelievably creamy.
Tossed with tender chicken, crisp veggies, and that dreamy no‑mayo ranch, this chicken salad feels like the kind of lunch that makes your whole afternoon better. It’s perfect in a bowl, tucked into a wrap, or piled high on toasted bread. And the best part? It tastes indulgent without actually being indulgent.
Whether you’re meal‑prepping for the week, packing a quick lunch, or craving something fresh and flavorful, this chicken salad with homemade ranch is the kind of recipe you’ll want to keep on repeat.
🧑🍳 Chef’s Notes: Before You Start
- Sour Cream makes the ranch creamy without mayo It adds tang and richness while keeping things light.
- Fresh herbs = better flavor Dill, parsley, and chives make the dressing taste restaurant‑quality.
- Bake or grill your own chicken It’s tender, flavorful.
- Chill before serving The flavors deepen and the dressing thickens beautifully.
- Serve it your way In a bowl, in a wrap, on toast, or with crackers.
Salad Ingredients:
- 1 large chicken breast
- 4 tablespoons avocado oil
- herbs & oil seasonings packet
- greens
- cucumber
- cheddar cheese
- black pepper
Ranch Ingredients:
- 1/4 milk
- 1/4 cup sour cream
- ranch mixture (natural grocers bulk seasoning)
Instructions:
- In a small glass bowl combine sour cream, milk and ranch seasoning; mix until creamy and well incorporated. set in fridge until you are ready to add to salad
- Preheat oven to 350 degrees, line a brownie pan with parchment paper; pour avocado oil and then add in a decent amount of the herb & oil packet, then add your chicken and make sure it’s completely covered in oil and seasonings. Add more seasoning if needed (I will measure next time we make this so I can give you guys exact measurements)
- bake for 20-25 minutes; flipping halfway
- while chicken is baking, I like to prep the rest of the salad
- On a large plate add your desired amount of greens, then add cheese, black pepper, cucumbers (great additional add-on; onions, bell pepper, boiled egg, croutons)
- once chicken is done let rest for about 5 minutes, cut into cubes and put equal amounts onto both plates; top with ranch
- enjoy !!
I’d love to hear if you tried these! Did you make any swaps, or keep it exactly as written? And how do you prefer it? Let me know in the comments, I always love hearing how these turn out in your kitchen.
Leave a Reply