Ranch Chicken Salad Sandwiches Recipes

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RANCH CHICKEN SALAD SANDWICHES

Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12



Ranch Chicken Salad Sandwiches image

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.

Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

RANCH CHICKEN SALAD SANDWICH

Made with mayo, ranch dressing, tomatoes and avocados, this chicken salad sandwich is one of the more delicious ways to use leftover chicken.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 9



Ranch Chicken Salad Sandwich image

Steps:

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

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

2-1/2 cups chopped cooked chicken
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 green onion, thinly sliced
2 Tbsp. KRAFT Lite Ranch Dressing
4 multi-grain sandwich rolls, split
4 lettuce leaves
1 large tomato, cut into 8 thin slices
1 avocado, cut into 12 slices

GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES

Perfect for a ladies luncheon or tea, these sandwiches are served on croissants and make a great presentation!

Provided by Chef SuzyQ

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14



Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches image

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.

2 cups cooked chicken or 2 cups turkey, diced
4 ounces green chilies, chopped
3/4 cup chopped celery
1/2 cup finely chopped red onion
4 ounces chopped black olives
2 tablespoons chili sauce
1 tablespoon mustard (I use spicy brown)
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3/4 cup mayonnaise (can use lite mayo)
10 large fresh croissants, sliced in half
fresh alfalfa sprout
pepperoncini pepper
pickle, etc. to taste

RANCH CHICKPEA SALAD SANDWICHES

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Ranch Chickpea Salad Sandwiches image

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.

Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 797 milligrams, Carbohydrate 46 grams, Fiber 12 grams, Protein 13 grams, Sugar 8 grams

1/4 cup finely chopped red onion (about 1/2 small red onion)
1 tablespoon plus 2 teaspoons fresh lemon juice
1 15-ounce can chickpeas, drained and rinsed
1/3 cup ranch dressing
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
8 slices multigrain bread, toasted
4 to 8 leaves Bibb or Boston lettuce
1 ripe avocado, thinly sliced
Ranch tortilla chips or dill pickle potato chips, for serving
Dill pickles, for serving

RANCH CHICKEN SANDWICHES

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Ranch Chicken Sandwiches image

Steps:

  • Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
  • Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.
  • Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.
  • Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.

Nutrition Facts : Calories 581, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 116 milligrams, Sodium 676 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 42 grams

1/4 cup plus 2 tablespoons buttermilk
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Four 5-to-6-ounce chicken cutlets
1 small clove garlic
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons chopped fresh chives or scallions
4 slices pepper Jack cheese
4 kaiser or onion rolls, split and toasted
Lettuce leaves and tomato slices, for topping
Potato chips, for serving (optional)

RANCH CHICKEN SALAD

My favorite main dish salad. The combination of the ranch salad dressing and spices on the croutons is what makes this salad so good.

Provided by Marg CaymanDesigns

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Ranch Chicken Salad image

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.

1 head romaine lettuce, shredded
1 cup shredded carrot
1 lb boneless chicken breast, broiled, cooled and diced
1 cup shredded sharp cheddar cheese
1 -2 cup homemade crouton (I use Croutons)
8 -12 tablespoons ranch salad dressing

AVOCADO RANCH CHICKEN SALAD

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

Provided by Chrissy

Categories     Meat and Poultry Recipes     Chicken     Chicken Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6



Avocado Ranch Chicken Salad image

Steps:

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

Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g

1 pound diced cooked chicken breast meat
½ cup chopped cashews
½ medium avocado, diced
2 ½ tablespoons light ranch dressing
2 ½ tablespoons minced fresh dill
salt and ground black pepper to taste

CHICKEN SALAD SANDWICHES

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7



Chicken Salad Sandwiches image

Steps:

  • In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Provided by My Hot Southern Mess

Categories     Salad

Time 25m

Yield 8

Number Of Ingredients 6



Simply Delicious Ranch Chicken Salad image

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

RANCH CHICKEN SALAD

I'm a wife and mother of two girls, and my weeknights are busy. So I rely on quick meals like this flavorful main-dish salad. It's a snap to saute the seasoned chicken strips and toss them with salad greens and shredded cheese. Topped with corn chips and an easy dressing, this is one hurry-up meal the whole family enjoys.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8



Ranch Chicken Salad image

Steps:

  • Sprinkle chicken with chili powder. In a skillet, cook chicken in oil until no longer pink, 6 minutes. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.

Nutrition Facts : Calories 272 calories, Fat 20g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 428mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips

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