Ingredients
Protein and Produce
- 1 ¼ Pounds Grilled Chicken Breast (or rotisserie chicken, chopped as finely as possible)
- 3 Persian Cucumbers, chopped
- 1 Bunch Green Onions, finely chopped
- 1 Cup Cherry Tomatoes, halved
- 8 Slices Cooked Turkey Bacon, finely chopped
Dressing
- ¾ Cup Fat Free Greek Yogurt
- ¾ Cup Low Fat Cottage Cheese
- 2 Tablespoons Ranch Seasoning (Trader Joe’s recommended)
- 2 Cloves Garlic
- 1 Teaspoon Ground Black Pepper
- 2-3 Tablespoons Water (optional, to thin dressing)
Instructions
- Make the dressing: In a blender, combine Greek yogurt, cottage cheese, ranch seasoning, garlic cloves, and ground black pepper. Blend thoroughly until the mixture is completely smooth and creamy. Set the dressing aside for later use.
- Prepare the ingredients: Finely chop the grilled or rotisserie chicken breast. Next, chop the Persian cucumbers, finely slice the green onions, halve the cherry tomatoes, and finely chop the cooked turkey bacon. Add all these prepared ingredients into a large mixing bowl.
- Combine salad and dressing: Pour the smooth ranch dressing over the chicken and vegetable mixture in the bowl. Toss everything together well, ensuring all the components are fully coated with the dressing.
- Serve or store: Serve the chicken salad immediately for best freshness, or portion it into airtight containers for meal prepping. Store in the refrigerator for up to four days.
Notes
- For convenience, rotisserie chicken can be used instead of grilling your own chicken breasts.
- Adjust the thickness of the dressing by adding 2 to 3 tablespoons of water if it is too thick for your preference.
- Use turkey bacon for a leaner alternative to traditional bacon.
- This salad keeps well in the fridge for up to four days, making it great for meal prep.
- Ensure to finely chop all ingredients to achieve the best texture for scoopability.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if grilling chicken fresh)
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Low Fat
