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

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.