Ingredients
1 cup plain non fat Greek yogurt
⅓ cup light mayo
⅓ cup Frank’s Red Hot Sauce
2 tsp Hidden Valley ranch seasoning and salad dressing powder
1/2 cup carrots, shredded
1/2 cup celery, diced
1/4 cup red onion, diced
3 scallions, chopped
3 lbs chicken breast, raw
1 tbsp whole peppercorns
2 garlic cloves, smashed
1 tsp kosher salt
2 bay leaves, dried
Instructions
1. Place raw chicken breasts in a large pot.
2. Add salt, peppercorns, garlic, and bay leaves.
3. Cover with cold water and bring to a boil.
4. Reduce to a simmer and cook for 20–25 minutes.
5. Remove and shred cooked chicken. Let cool.
6. In a bowl, mix hot sauce, yogurt, mayo, and ranch seasoning.
7. Fold in shredded chicken, carrots, celery, onion, and scallions.
8. Serve chilled in wraps, on bread, or with crackers.
Notes
Yields 6 cups of chicken salad. Store in airtight container for up to 5 days. Great for meal prep and parties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup
- Calories: 225
- Sugar: 2g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg