Ranch Chicken Salad Sandwich Food

COOL RANCH CHICKEN SALAD SANDWICH

Steps:

• In a medium bowl, add the mayonnaise, ranch dressing powder and lemon juice and stir together until combined. Add the chicken and stir to coat with the ranch mixture.
• Preheat the broiler to high. Place the bread slices on a rimmed baking sheet and toast until golden-brown, 3 to 4 minutes (watch the bread closely, as broiler intensities vary). Remove 4 slices from the baking sheet and set aside. Turn the remaining 4 slices of bread over so that the crisp, golden side faces down. Top each bread slice with 1 piece of cheese and return to under the broiler until the cheese is melted, 1 to 2 minutes (watch the cheese closely, as broiler intensities vary). Remove the baking sheet from the oven.
• Divide the mashed avocado over the untoasted side of the 4 non-cheesy bread slices. Top each of the bread slices with the chicken salad and 2 lettuce leaves placed cupped side up. Add ¼ cup Cool Ranch Doritos® to each of the 4 uppermost lettuce cups. Top each bread slice with a cheesy bread slice, slice on a bias, and serve with more Cool Ranch Doritos® on the side.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

RANCH CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.

RANCH CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, celery, and pineapple chunks, and set aside.
• In a small bowl, mix the dressing mix with mayonnaise and ¼ cup of the reserved pineapple juice until well blended. Pour dressing on the chicken mixture and toss well to coat. Chill covered at least 1 hour before serving.

EASY CHICKEN RANCH BLT SALAD

Steps:

• Combine lettuce, chicken, tomatoes, onions and 1/2 cup cheese in large bowl.
• Add dressing; mix lightly.
• Top with remaining cheese and bacon.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES

Steps:

• In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
• In a smaller bowl, combine the next 5 ingredients and blend well.
• Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
• Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
• Garnish with sprouts, peppers, etc.

HEALTHY RANCH CHICKEN SALAD

Steps:

• Start with making the homemade ranch dressing. Add all the ingredients to a small jar, place the lid on, then shake to emulsify.
• Pour about 1/3 of the dressing over the chicken and allow it to marinate for at least 15 minutes. Refrigerate the remaining dressing until ready to use.
• Next, heat oil in a large non-stick pan, and add in the chicken in a single layer. Cook until golden brown and cooked through about 5-7 minutes.
• To assemble the salad, add green to a large bowl. Top with remaining ingredients. Just before serving toss with the dressing and enjoy!

MOM'S CHICKEN SALAD SANDWICHES

Steps:

• In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
• Gently mix in cooked chicken, almonds, grapes and celery.
• Refrigerate for at least 1 hour and serve on croissants.

AVOCADO RANCH CHICKEN SALAD WRAP

Steps:

• Place avocado and lemon juice in a bowl. Mash until almost smooth (a few little chunks are ok).
• Stir in yogurt, dressing, dill, parsley and salt & pepper. Add chicken and celery and mix well.
• Place one light Flatout flatbread on your surface. Top with lettuce and tomato if using. Add chicken mixture and roll snugly. Slice in half and serve.

BUFFALO CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
• Store leftovers (if you have any!) in a covered container in the fridge.

RANCH CHICKEN SALAD

Steps:

• In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
• Add the shredded chicken and mix well. Refrigerate until ready to eat.

RANCH CHICKEN SALAD SANDWICH

Steps:

• Combine first 5 ingredients.
• Fill rolls with lettuce, tomatoes, chicken salad and avocados.

RANCH CHICKEN SALAD

Steps:

• Divide all ingredients between 4 plates, layering in order given; except dressing.
• Add additional salad ingredients (tomatoes, mushrooms etc.) that you enjoy.
• Top with dressing and toss to serve.

AVOCADO RANCH CHICKEN SALAD

Steps:

• Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.

AVOCADO RANCH CHICKEN SALAD

Steps:

• Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

RANCH CHICKPEA SALAD SANDWICHES

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.