3
cups shredded cooked chicken
½
cup dried cranberries
½
cup chopped red, yellow, or orange bell peppers
¼
cup sliced green onions
2
tablespoons sliced black olives
½
cup Ranch dressing (regular or light)
In a large bowl, stir together all chicken salad
ingredients.
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| I fell back on my standard side-door method of shredding up a rotisserie chicken from the grocery. |
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| Everything mixes up surprisingly well! |
Refrigerate leftovers.
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| The recipe suggests putting this on a sandwich with some fresh avocado, but I served ours with garlic bread and it was finger-kiss good. |
My Rating: 4/5 "This isn't your standard sweety-sweet chicken salad, but it's still really refreshing and has a wonderful texture. I enjoyed it even without making it into a sandwich, which leaves you with a lower-carb approach to getting your protein punch. It's also worth noting that there's not enough ranch on this to drown you in dairy. Overall, good stuff!"
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