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Chicken Salad with Yogurt-Ranch Dressing

Chicken Salad with Yogurt-Ranch Dressing


  • About 1/4 cup extra virgin olive oil (EVOO)

  • 1 clove garlic, grated or finely chopped and pasted

  • Juice of 1 lemon

  • 1 tablespoon white wine vinegar

  • Salt and pepper

  • 1 cup reduced fat or fat-free plain Greek-style yogurt

  • A small handful each of dill, parsley and chives, finely chopped

  • A few dashes of hot sauce

  • 1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken, shredded or diced

  • 1 small red bell pepper, seeded and chopped

  • 1 small red onion, chopped

  • 1/3 English (seedless) cucumber, chopped

  • 2 ribs celery from the heart, thinly sliced on an angle

  • 2 plum tomatoes, seeded and diced

  • 4 flatbreads, warmed


In a large bowl, combine the EVOO, garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.