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Chicken salad with low-fat ranch dressing
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Easy and refreshing summer salad starring store-bought roast chicken.
Ingredients:
  • 60ml buttermilk
  • 75g mayonnaise
  • 1 barbecued chicken, skin and bones discarded, meat shredded (or 3 cups shredded leftover roast turkey or ham)
  • 250g cherry tomatoes, halved
  • 1 avocado, thickly sliced
  • 2 baby cos lettuces, thickly shredded
  • 4 radishes, halved, thinly sliced
  • 62.50 ml finely chopped chives
Instructions:
  • Combine buttermilk, mayonnaise, and garlic in a bowl. Whisk until smooth, then season with sea salt and freshly ground black pepper to taste.
  • Combine chicken, tomato, avocado, baby cos, radish, and chives in a bowl. Toss gently with dressing and serve.

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