Parmesan Ranch Chicken Salad
Chicken salad is always wonderful, but even better with some added flavors.
- 18-20 ounces of chicken, chopped into small bits
- 4 stalks of celery, diced
- 4 heaping tbsp of mayonnaise or salad dressing
- 1 tbsp of grated Parmesan cheese
- 1 tsp of parsley
- 1 tsp of granulated garlic
- 3/4 tsp of pepper
- 1/2 tsp of onion powder
- 1/4 tsp of thyme
- Salt to taste
Simply mix all the ingredients together in a bowl, then store in the refrigerator for a few hours before serving.
Be sure to drain the chicken if you go with canned chicken. Open the cans and use the top to compress the meat inside a bit to get the liquid out. You should do it over the sink to avoid a mess.
I did not use any relish in this salad because it made for a strange taste. Dill or sweet relish doesn’t meld well with the other flavors, so I’d advice no relish here.
I try to keep things healthy and use fat-free mayonnaise. Feel free to use whatever mayonnaise or salad dressing you prefer.
Healthy It Up
Lowfat or fat free mayonaise will work well, but you could even use Greek yogurt.