Jam-Packed Chicken or Tuna Salad with Greek Yogurt Garlic Ranch "Mayo"
Try this Jam-Packed Chicken or Tuna Salad with Greek Yogurt Garlic Ranch Mayo recipe.
Try this Jam-Packed Chicken or Tuna Salad with Greek Yogurt Garlic Ranch Mayo recipe.
- salt and pepper to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh chives
- 3 to 4 cups shredded or chopped chicken (i use a who a mix of white and dark meat) or 4 cans of white albacore tuna, drained
- 2 green onions both the light and lower dark green p sliced thinly
- 1 red bell pepper roasted, peeled, seeded and diced
- 1 yellow or orange bell pepper roasted, peeled, seeded and diced
- 1 small carrot peeled and grated or shredded (sometimes i about 1 to 2 minutes, for more flavor)
- 1 or 2 stalks of celery peeled (this is the best way to add it to salads; no strings), thick white end cut off, split vertically three or four times, finely diced, like this
- 1 very small red onion or one-quarter of a large red diced like this (or 1 large shallot, diced)
- 1 to 3 avocados depending on how many sandwiches, each half slightly mashed, seasoned with a little salt and pepper to taste
- garlic greek yogurt ranch mayo (recipe follows). t
- kosher salt and fresh ground black pepper if needed.
- 2/3 cup greek yogurt (use all mayonnaise instead of yogurt if desired)
- 2 to 3 tablespoons mayonnaise (if using all mayonnai just 2)
- 1/4 cup chopped. fresh parsley
- 1 tablespoon chopped fresh dill weed
- 1 garlic clove chopped and smashed into a paste with like this
- 1/4 cup buttermilk (more or less taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder **) you can omit all the buttermilk, if you like. it's still great without it since yogurt is already tangy. if using all mayo, you need to use it.
- Carbohydrate 8.91779562397036 g
- Cholesterol 0 mg
- Fat 0.56691687482721 g
- Fiber 3.26936863321496 g
- Protein 2.213197499226 g
- Saturated Fat 0.073989312465442 g
- Serving Size 1 1 recipe (148g)
- Sodium 79.4726979159567 mg
- Sugar 5.6484269907554 g
- Trans Fat 0.301820624947453 g
- Calories 48 calories
Step-by-step
- Combine the first 7 ingredients in a large bowl.
- Mix in as much of the Greek Yogurt ranch mayo as you desire.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (refrigerate overnight for best results).
- Season with extra salt and pepper after chilling, if needed.
- Serve as sandwiches, adding avocado, lettuce, and tomato if desired, or roll into wraps/flatbread.
- For a low-carb/gluten-free option, serve on a salad plate or in an avocado half.
- Place Greek yogurt in a strainer lined with cheesecloth (or paper towel) over a bowl. Cover and let excess liquid drain for 1-2 hours.
- In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
- Stir in buttermilk (adjust amount for desired consistency).
- Season to taste with salt and pepper. Refrigerate for several hours before adding to salad (optional).
- If using all mayonnaise, skip the yogurt straining step.
- You can also skip straining the yogurt and mix all ingredients directly into plain Greek yogurt and/or mayo.
My Favorite Chicken Salad: A Simple Twist on a Classic
As a busy working mom, I'm always on the lookout for quick and easy meals that are also healthy and delicious. This Jam-Packed Chicken Salad (or Tuna Salad – it works beautifully with either!) is my absolute go-to. It's incredibly versatile, customizable, and honestly, it's a game-changer. The secret? Letting the flavors meld together in the fridge. That's right, a little patience goes a long way in bringing out the best in this recipe.
What makes this chicken salad different? It's all about the Greek yogurt garlic ranch "mayo." I've experimented with different dressings, and this one is the winner. The Greek yogurt provides a creamy texture without the heaviness of traditional mayonnaise, and the garlic ranch adds a delightful zing. I love the tangy kick it provides, perfectly balancing the richness of the chicken or tuna. And the best part? It's surprisingly easy to make! You can even adapt it to your preference – whether you prefer a thicker, mayo-like consistency or something a bit lighter, it's all up to you.
The recipe itself is straightforward. I typically use a mix of white and dark chicken meat for a richer flavor, but feel free to use all white meat if you prefer. I also love adding roasted red and yellow bell peppers – the sweetness and slight char add a depth that’s truly special. The celery adds a wonderful crunch, and the red onion offers a delightful bite. Don't forget the fresh herbs! Parsley, chives, and dill elevate the overall flavor profile, making this salad anything but ordinary.
Beyond the core ingredients, the versatility of this recipe is what truly sets it apart. I often use it as a filling for sandwiches, layering it with creamy avocado and crisp lettuce and tomato. It's equally delicious rolled up in whole wheat tortillas for a quick lunch on the go. Sometimes, when I'm craving something lighter, I'll simply serve it on a bed of greens. The flavor combinations are endless, and it perfectly caters to my ever-changing moods and dietary needs.
One of my favorite things about this recipe is how well it holds up. I often make a big batch on the weekend and have it throughout the week for lunches or quick dinners. It's perfect for meal prepping, saving me precious time during the busy workdays. The flavors actually deepen as it sits in the refrigerator, making each day’s serving even more flavorful than the last.
I encourage you to experiment with this recipe. Try different combinations of vegetables, herbs, or even add some spice with a pinch of cayenne pepper. The possibilities are truly endless! Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy meal, this Jam-Packed Chicken or Tuna Salad is a must-try. It's healthy, it's flavorful, and it's perfect for any occasion.
Tips and Tricks:
- Roasting the peppers: Roasting the bell peppers brings out their natural sweetness and adds a smoky flavor that perfectly complements the chicken or tuna. You can roast them on the stovetop or in the oven.
- Choosing your protein: Both chicken and tuna work wonderfully in this recipe. Use canned tuna in water or oil – whatever you prefer!
- Customizing the dressing: Feel free to adjust the amount of buttermilk or mayonnaise to achieve your desired consistency and flavor. If you don't have buttermilk, you can omit it entirely, or use buttermilk powder as a substitute.
- Make it ahead: The flavors of this salad actually improve with time. Making it a day or two in advance allows the flavors to meld, creating a more harmonious and delicious dish.
- Serving suggestions: This salad is incredibly versatile. It can be served on bread, crackers, lettuce cups, or even as a side dish.
This recipe is more than just a salad; it's a testament to the power of simple ingredients combined in a way that creates something truly extraordinary. Give it a try, and I promise you won't be disappointed!
