Every once in awhile a dish of leftovers ends up being more delicious than the original meal. This Avocado Ranch Chicken Salad turned out to be just that! I made a family pack of these Parmesan Chicken Thighs and served them with the Garlic Green Beans early in the week knowing we would have leftover chicken from it. I pulled the meat off the remaining thighs and created this for the leftovers. It was so delicious. The picture really does not do this justice, everyone loved them. I tried every angle possible, they just did not want to look pretty. It’s okay though, the taste is most important.

If you buy the precooked bacon and a rotisserie chicken this would come together even faster for SUPER quick weeknight meal or you could portion it to take for lunches throughout the week. The buttermilk really helps give it that creamy ranch flavor. I don’t use buttermilk often so I found this dry buttermilk that stays good in the fridge for a long time. This way I am not wasting fresh buttermilk but I have the option whenever I feel like it. Feel free to use whatever works for you, I’m sure a little half and half or cream would work as well. Anyways, cheers to leftovers! I hope you enjoy this twist on traditional chicken salad.

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Print Pin

5 from 1 vote

Avocado Ranch Chicken Salad Cups

Course Main Dish, Poultry, Soup and Salad

Cuisine Low Carb, Quick and Easy, Summer

Servings people

Calories 526

Ingredients

2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon buttermilk powder mixed with 2 tablespoons water *
2 green onions chopped
1 teaspoon dill dried
1/4 teaspoon onion salt
4 slices bacon cooked and chopped
2 cups cooked shredded chicken from a rotisserie or lefovers
1 avocado diced
1 roma tomato sliced optional
1 head boston lettuce leaves separated and washed

Instructions

Cook your bacon in a skillet and drain. When it is cooled chop it and reserve. While the bacon is cooking make the dressing and clean the lettuce. Break of each leaf off the stem and either rinse them individually or swoosh all of them around in a large bowl of water then place on a kitchen towel to dry as you are preparing everything else. In a bowl large enough to hold all the ingredients including the chicken add sour cream, mayo, buttermilk, green onions, dill, onion salt, and black pepper to taste. Mix well.
Add the chicken and the bacon, mix again. Add the avocado and gently mix taking care to not mash up the avocado too much. Slice the tomato. Serve on a tray with the a spoon or tongs, lettuce cups, sliced tomato, and chicken salad so people can make their own.

Notes

* you can use 2 tablespoons of regular buttermilk instead

Nutrition

Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.

3 Comments

andrea says:
June 26, 2017 at 9:37 pm
this chicken salad looks incredible LIKE OMG incredible. love you use sour cream + mayo . I haven’t heard buttermilk powder before, sounds like an interesting way to make sauces. i’m guessing i could use kefir as I am able to digest it better.
Azlin Bloor (@AzlinBloor) says:
June 25, 2017 at 5:28 pm
Such a quick and easy recipe, yet packing so much punch. Is there a reason you use buttermilk powder and not the real thing?
1. Ali says:
  June 25, 2017 at 6:31 pm
  Only because I dont use enough buttermilk and it keeps much longer.

Comments are closed.