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chicken salad

Ranch Chicken Salad

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Servings: 5
Ingredients Method

Ingredients
  

  • 1-2 cups of cooked picked chicken, roughly chopped
  • 1 large or 2 small apples your favorite kind, finely diced
  • 1 small onion finely diced
  • 3 stalks of celery finely diced
  • 1 bunch of fresh parsley finely chopped
  • 1 to 3 cloves fresh garlic pressed
  • 1 to 3 pepperoncini peppers, finely diced + splash of their juices
  • Juice & zest of 1/2 a lemon more to taste
  • 1-2 TBSP apple cider vinegar more to taste
  • 1/3 to ½ cup ranch dressing more to taste
  • Salt & pepper to taste to taste

Method
 

  1. If you'll be making your ranch dressing, go ahead and do that first.
  2. Roughly chop (cooked and cooled) chicken, about a double handful or 2 to 3 cups. Left over roasted, grilled or rotisserie chicken are all great choices. Add to a large bowl. The mixing bowl of a kitchen aid fitted with the paddle or dough hook attachment works too.
  3. Finely chop two apples, one onion, three ribs of celery and bunch of parsley and add to the mixing bowl.
  4. Add in zest and juice of 1/2 of a lemon (or the whole thing if you especially like lemon), 1-2 TBSP of apple cider vinegar, a few pepperoncini peppers and a splash of their juices and 1/3- 1/2 cup of ranch dressing.
  5. Give it a stir. Salt and pepper to taste. If it needs more spice, choose from: garlic, black pepper or pepperoncini. If it needs more tang, choose from: apple cider vinegar or lemon juice. My kids always ask for extra apples. Whatever makes it just right!
  6. Pickled purple onions are a fun addition or a perfect garnish
  7. Serve with crackers, pita chips, on an open-faced croissant, in a wrap with lettuce or atop a green salad or any other way you can think up.
  8. Store in the fridge in an airtight container. This salad tastes even better the next day!