Dill Pickle Ranch Chicken Salad
Tender chopped chicken, crunchy dill pickles and celery come together in a creamy cottage-cheese ranch dressing, with bread alongside for a satisfying lunch.
20 min
Prep
4
Serves
520
Calories
Macros · per serving
64g protein
42g carbs
11g fat
Ingredients
For 4 servings
- 600 g cooked chicken breast
- 120 g celery
- 240 g dill pickle
- 40 g onion
- 2 clove garlic
- 240 g cottage cheese
- 2 tsp ranch seasoning
- 20 ml lemon juice
- 1 tsp Dijon mustard
- 0.5 tsp dried dill
- 0.25 tsp black pepper
- 320 g whole wheat bread
Instructions
- 1
Wash your hands and use a clean knife and board. Use purchased, fully cooked, ready-to-eat chicken, keeping it refrigerated while you prepare the vegetables.
- 2
Rinse and finely chop the celery. Measure 240 g drained dill pickles, about 4 medium pickles, and finely chop them along with the onion. Place everything in a 2.5-litre mixing bowl.
- 3
Peel the garlic and place it in a blender with the cottage cheese, ranch seasoning, lemon juice, Dijon mustard, dried dill and black pepper. Blend for 30–60 seconds until smooth, stopping to scrape down the sides if necessary.
- 4
Chop or shred the cold chicken into bite-size pieces. Add it to the vegetables, pour over the dressing and stir until evenly coated.
- 5
Divide the salad among four plates and serve each portion with 80 g ready-to-eat bread, approximately 2 slices. Serve promptly; refrigerate any leftovers in a covered container within 2 hours.
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