Chicken Salad with Yogurt Ranch Dressing

Thank-you to superstar client Becky for sharing her take on this tasty recipe with us. Make sure you check out her notes at the bottom!

Serves 4

Chicken Salad:
1 rotisserie chicken, skin and bones discarded and meat shredded OR
1 lb. cold cooked chicken, shredded or diced
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 seedless cucumber, chopped
2 ribs celery from the heart, thinly sliced on an angle
2 plum tomatoes, seeded and diced

Yogurt Dressing:
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup. reduced-fat or fat-free Greek yogurt
Small handful dill, parsley, and chives; finely chopped
Three dashes hot sauce or to taste

In a large bowl, combine the olive oil, 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.

Notes from Becky:
I used white vinegar (instead of the white wine vinegar) as that is what I had.
I used Vidalia onion since I think that is sweeter than the red (and I don’t really  care for raw red onion).
I mixed the tomatoes in to the salad rather than putting them on the top.
This makes a large amount. We got at least 6 servings—I guess it depends on
how large of a serving you have! ?

And just to give credit where credit is due–I got the original recipe from the magazine “Every Day with Rachel Ray” August 2010 issue, pg. 103.