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crispy chicken salad delight

Refreshing Chicken Salad

This light and crunchy chicken salad combines lean protein with fresh vegetables for a satisfying meal that won't weigh you down. The creamy dressing brings together crisp textures and savory flavors in a versatile dish perfect for hot weather dining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup nonfat sour cream
  • 1/4 cup fat-free ranch dressing
  • 1/2 cup fully cooked ham steak cut into small pieces
  • 1 cup chopped celery
  • 1/2-1 cup shredded cabbage adjust to preferred crunch level
  • 12 ounce canned chicken or leftover rotisserie chicken
  • Salt to taste
  • Pepper to taste
  • Dried basil to taste

Equipment

  • Medium bowl
  • Mixing spoon

Method
 

  1. In a medium bowl, combine the canned chicken (or leftover chicken), shredded cabbage, chopped celery, and diced ham steak.
  2. Add the nonfat sour cream and fat-free ranch dressing to the bowl.
  3. Gently fold all ingredients together until well combined, ensuring the creamy mixture coats all components evenly.
  4. Season with salt, pepper, and basil to taste, stirring after each addition.
  5. Taste and adjust seasonings as needed before serving.

Notes

This versatile chicken salad can be served multiple ways - spread between whole grain bread for a sandwich, scooped onto crackers for an appetizer, or wrapped in a low-calorie tortilla. For a low-carb option, serve in lettuce cups or alongside fresh vegetables.
The salad stores well in the refrigerator for up to 3 days, making it perfect for meal prep. For additional crunch, consider adding water chestnuts or diced apples. Greek yogurt can be substituted for the sour cream if preferred.