Loaded Ranch Low Carb Chicken Salad – Creamy, Crunchy, and Satisfying

This is the kind of chicken salad that makes lunch exciting again. It’s creamy, herby, and packed with crunchy add-ins that keep every bite interesting. You get all the flavors of a deli favorite, but with a low-carb twist that’s easy to fit into your routine.

Make it once and you’ll want it on repeat for quick meals, picnics, or meal prep. It’s simple, hearty, and seriously tasty.

Loaded Ranch Low Carb Chicken Salad - Creamy, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken breast or thigh, finely chopped or shredded
• 1/2 cup mayonnaise (use avocado oil mayo if you prefer)
• 1/3 cup sour cream or plain Greek yogurt (for tang)
• 2 tablespoons ranch seasoning (store-bought or homemade)
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion or green onions
• 1/2 cup shredded sharp cheddar cheese
• 4 strips cooked bacon, crumbled
• 1/2 medium avocado, diced (optional)
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper, to taste

Instructions

 

• Prep the chicken: If using rotisserie, remove skin and bones, then chop or shred. For poached or grilled chicken, let it cool before dicing to keep the salad from getting watery.
• Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, and Dijon. Taste and adjust salt and pepper before adding the mix-ins.
• Add the crunch: Stir in celery and onion. These give bite and freshness, so keep them finely chopped for even texture.
• Fold in the chicken: Add the chicken and mix until everything is lightly coated. Don’t mash—keep the pieces intact for better texture.
• Load it up: Add cheddar, bacon, and fresh dill or parsley. Fold gently until distributed. If using avocado, stir it in last to keep the cubes intact.
• Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors settle and the dressing cling to the chicken.
• Serve: Spoon over lettuce, stuff into lettuce wraps, pair with cucumber rounds, or serve in a low-carb tortilla. A squeeze of lemon on top brightens everything.

Why This Recipe Works

• Big flavor with simple ingredients: Ranch seasoning brings instant savory, herby goodness without a long list of spices.
• Low-carb and filling: Protein-rich chicken and healthy fats from mayo keep you satisfied for hours, no bread required.
• Texture that hits the spot: Crispy bacon, crunchy celery, and sharp cheddar make it feel like more than just “chicken and mayo.”
• Customizable base: Use leftover rotisserie chicken, poached chicken, or grilled—whatever you have works.
• Meal prep friendly: The flavors get even better after a few hours in the fridge.

Ingredients

• 3 cups cooked chicken breast or thigh, finely chopped or shredded
• 1/2 cup mayonnaise (use avocado oil mayo if you prefer)
• 1/3 cup sour cream or plain Greek yogurt (for tang)
• 2 tablespoons ranch seasoning (store-bought or homemade)
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion or green onions
• 1/2 cup shredded sharp cheddar cheese
• 4 strips cooked bacon, crumbled
• 1/2 medium avocado, diced (optional)
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prep the chicken: If using rotisserie, remove skin and bones, then chop or shred. For poached or grilled chicken, let it cool before dicing to keep the salad from getting watery.
2. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, and Dijon.

   Taste and adjust salt and pepper before adding the mix-ins.

3. Add the crunch: Stir in celery and onion. These give bite and freshness, so keep them finely chopped for even texture.
4. Fold in the chicken: Add the chicken and mix until everything is lightly coated. Don’t mash—keep the pieces intact for better texture.
5. Load it up: Add cheddar, bacon, and fresh dill or parsley.

   Fold gently until distributed. If using avocado, stir it in last to keep the cubes intact.

6. Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors settle and the dressing cling to the chicken.
7. Serve: Spoon over lettuce, stuff into lettuce wraps, pair with cucumber rounds, or serve in a low-carb tortilla.

   A squeeze of lemon on top brightens everything.

Keeping It Fresh

• Storage: Store in an airtight container in the fridge for 3 to 4 days. If you added avocado, eat within 24 hours for best color and texture.
• Moisture control: Let freshly cooked chicken cool before mixing. Warm chicken can thin the dressing.
• Separate add-ins: Keep extra bacon and avocado on the side and add just before serving to maintain crunch and freshness.
• Revive leftovers: Stir in a spoonful of mayo or a squeeze of lemon if the salad seems dry after chilling.

Health Benefits

• High in protein: Chicken supports muscle repair and keeps you full, which can help manage snacking and cravings.
• Low carb: No pasta, bread, or sweetened sauces.

  It fits well with keto or low-carb goals.

• Healthy fats: Mayo and avocado provide fats that help you absorb fat-soluble vitamins and maintain steady energy.
• Micronutrients: Celery, onions, and herbs add antioxidants and vitamins without adding carbs.

Pitfalls to Watch Out For

• Over-salting: Ranch seasoning, bacon, and cheese are salty. Taste before adding extra salt.
• Watery salad: Use cooled chicken and pat dry any watery add-ins. Red onions can be sharp—rinse and pat dry if needed.
• Too heavy: Balance creaminess with acid.

  Lemon juice or vinegar keeps it bright and not greasy.

• Mushy texture: Don’t overmix. Fold gently to keep chicken pieces and avocado cubes intact.

Variations You Can Try

• Buffalo ranch: Add 1–2 tablespoons hot sauce and a sprinkle of blue cheese. Great in lettuce wraps.
• Herb explosion: Swap ranch seasoning for 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, and extra fresh herbs.
• Bacon jalapeño: Add 1–2 tablespoons finely diced pickled jalapeños and a squeeze of lime.
• Chipotle ranch: Stir in 1 teaspoon chipotle powder or minced chipotle in adobo for smoky heat.
• Greek yogurt twist: Replace sour cream with Greek yogurt and add chopped cucumbers and a pinch of dried oregano.
• Dairy-free: Skip cheese and use dairy-free mayo.

  Add extra avocado for creaminess.

• Rotisserie flavor: Use dark meat for extra juiciness and a richer flavor profile.

FAQ

Can I make this ahead?

Yes. It actually tastes better after a few hours in the fridge. Just wait to add avocado and bacon until serving for better texture.

What’s the best chicken to use?

Rotisserie chicken is the easiest, but poached or oven-roasted chicken breast works great.

Thighs add more flavor and stay tender.

How do I make homemade ranch seasoning?

Mix 2 teaspoons dried dill, 1 teaspoon each dried parsley, garlic powder, onion powder, and 1/2 teaspoon each salt and black pepper. Adjust to taste.

Is this keto-friendly?

Yes. It’s very low in carbs and high in fat and protein.

Keep an eye on add-ins like onions and use full-fat mayo for keto macros.

Can I use canned chicken?

You can. Drain it well and flake it gently. The texture is softer, but it works in a pinch.

How can I lighten it up?

Use half mayo and half Greek yogurt, and add extra celery and herbs.

A little extra lemon juice keeps it bright.

What should I serve with it?

Lettuce cups, cucumber slices, celery sticks, cherry tomatoes, or low-carb tortillas are all great. It’s also good over mixed greens.

How long does it last in the fridge?

About 3 to 4 days. If it separates slightly, give it a quick stir before serving.

Final Thoughts

Loaded Ranch Low Carb Chicken Salad is all about big flavor and easy prep.

It’s creamy, crunchy, and satisfying without the carb-heavy extras. Keep a batch in the fridge for fast lunches, quick dinners, or a snack that actually fills you up. Simple ingredients, bold taste, and plenty of ways to make it your own—that’s a win.