Healthy Ranch Chicken Salad

For the salad:

2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
1/2 cup plain Greek yogurt (non-fat or low-fat)
1/4 cup light mayonnaise or avocado oil mayo
1 tsp lemon juice
1/4 cup finely diced celery
1/4 cup finely diced red onion or green onion
1-2 tbsp chopped fresh dill (or 1 tsp dried)
1 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried chives (or 1 tbsp fresh)
Salt and black pepper to taste
Optional: 1/4 tsp smoked paprika or dash of hot sauce

For serving (choose your favorite):

Prepare chicken: If not using pre-cooked chicken, poach or bake 2 boneless, skinless chicken breasts (about 1 lb) until cooked through, then shred or dice.
Make the dressing: In a medium bowl, mix Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, dried chives, dill, parsley, salt, and pepper until smooth.
Combine: Add chicken, celery, and red onion to the dressing. Gently stir until evenly coated.
Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Enjoy in lettuce cups, on whole grain toast, with crackers, or over a green salad.

Increase protein: Add 1/2 cup chickpeas or white beans.
Add crunch: Toss in diced apple, grapes, or chopped walnuts for texture.
Extra veggies: Mix in finely chopped bell pepper, shredded carrots, or cucumber.
Dairy-free? Use dairy-free yogurt and vegan mayo.
Lower sodium: Use no-salt-added seasonings and fresh herbs instead of packaged ranch mix.
Meal prep: Stores well in an airtight container in the fridge for 3–4 days.

This version keeps the creamy, herby ranch flavor while being high in protein, lower in fat, and free of artificial additives. Enjoy!