Chicken Salad with Yogurt-Ranch Dressing
Put together rotisserie chicken with a tangy dressing, veggies and warmed flatbread for a no-cook summer meal in minutes!
by Rachael Ray | on 04/18/12
Photo credit: Susan Maggiore
Ingredients
- About 1/4 cup extra virgin olive oil (EVOO)
- 1 clove garlic, grated or finely chopped and pasted
- Juice of 1 lemon
- 1 tablespoon white wine vinegar
- Salt and pepper
- 1 cup reduced fat or fat-free plain Greek-style yogurt
- A small handful each of dill, parsley and chives, finely chopped
- A few dashes of hot sauce
- 1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken, shredded or diced
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1/3 English (seedless) cucumber, chopped
- 2 ribs celery from the heart, thinly sliced on an angle
- 2 plum tomatoes, seeded and diced
- 4 flatbreads, warmed
Serves 4
Preparation
In a large bowl, combine the EVOO, garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.
