Ingredients
Scale
- 1 pound skinless, boneless chicken breast halves
- 1/2 large red onion, chopped
- 1 cucumber, peeled, seeded, and diced
- 2 cloves garlic, minced
- 1 cup ranch dressing
- 1 pinch ground black pepper to taste
Instructions
- Place the chicken in a saucepan and add enough water to cover it.
- Bring the water to a boil over high heat.
- Reduce the heat to medium-low, cover the saucepan, and let the chicken simmer until it’s tender and fully cooked, about 15 minutes.
- Remove the chicken from the saucepan, let it cool, then shred it or cut it into bite-size pieces.
- In a large bowl, combine the shredded chicken, chopped red onion, diced cucumber, minced garlic, and ranch dressing.
- Season the mixture with black pepper to taste and stir everything together until well combined.
Notes
- You can use pre-cooked or rotisserie chicken to save time.
- For a crunchier texture, add celery or chopped nuts.
- This salad tastes best after chilling for at least 30 minutes, letting the flavors blend.
- Store leftovers in a sealed container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg