
Chicken Salad with Buttermilk Ranch Dressing
Makes 4 ServingsIngredients
* | 1 head romaine lettuce |
* | 2 cups cooked chicken (See Notes) |
* | 2 beefsteak tomatoes, cored and chopped |
* | 1 small red onion, diced |
* | 5-6 large basil leaves, chiffonade |
* | Salt and freshly ground black pepper |
* | 1-oz. packet Ranch salad dressing mix |
* | 1 cup mayonnaise |
* | 1 cup buttermilk |
Instructions
1 | Rinse lettuce, pat dry and tear into bite-sized pieces. |
2 | Chop chicken into bite-sized pieces. |
3 | Combine chopped tomatoes, diced onion and basil together in a bowl. Season with salt and pepper to taste. |
4 | Combine Ranch salad dressing mix, mayonnaise and buttermilk together in a small bowl. Whisk to combine thoroughly to a smooth consistency. Refrigerate. |
5 | When ready to serve, place lettuce on the left side of a serving plate or shallow bowl. Place a portion of chicken in the center of the plate. Mound tomato mixture on the right side. Drizzle the Ranch dressing on top. Season with salt and pepper if desired. |
Notes
- Purchase a fully-cooked rotisserie chicken at your local supermarket for a convenient ingredient.