Ranch Chicken Potato Salad Recipes
CHICKEN BACON RANCH POTATO SALAD
This Chicken Bacon Ranch Potato Salad is loaded with crispy fried chicken, crispy bacon pieces and a cool ranch dressing.
Provided by Shawn
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Boil the potatoes in a large pot of water until a fork easily pierces, with little resistance. Drain and let cool on a cooling rack until completely cool (about 1 hour).
- Peel potatoes and cut into bite size pieces then place in a large bowl.
- In a separate bowl whisk together the mayo and ranch dressing. Fold the dressing into the potatoes.
- Add the crispy bacon and fried chicken pieces, then stir gently to mix. Season with salt and pepper and garnish with chopped chives if desired. Enjoy!
Nutrition Facts : Calories 425 kcal, Sugar 1 g, Sodium 475 mg, Fat 30 g, SaturatedFat 7 g, Carbohydrate 26 g, Fiber 2 g, Protein 13 g, Cholesterol 49 mg, ServingSize 1 serving
CHICKEN BACON RANCH POTATO SALAD
Take potato salad to a new level by combining chicken, bacon and ranch for an over-the-top side dish!
Provided by Shawn Syphus
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- Boil 3 large baking potatoes (about 2 1/2 lb) in large pot of water until fork easily pierces with little resistance. Drain; cool completely on cooling rack (about 1 hour).
- Peel potatoes; cut into bite-size pieces. Place in large bowl.
- In separate bowl, beat 1/2 cup mayonnaise and 1/2 cup ranch dressing with whisk. Fold into potatoes. Add 6 strips thick-cut bacon, crisply cooked and cut into bite-size pieces, and 5 deli-fried chicken tenders (boneless), cut into bite-size pieces. Fold again to lightly coat with sauce.
- Season with salt and pepper to taste. Refrigerate until ready to serve.
Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 1 1/2 g
RANCH CHICKEN & POTATO SALAD
Spike ranch dressing with mustard and fresh dill and mix it with warm, cooked chicken strips. Toss those ranch chicken strips and potatoes with colorful bell peppers and you'll have Ranch Chicken & Potato Salad, a tasty main-dish salad.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or just until tender.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
- Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 22 g
CHICKEN RANCH POTATOES
Top hot potatoes with this colorful mixture from Edie Despain of Logan, Utah for a satisfying meal. "You'll get rave reviews on this one," Edie promises. "Quick to prepare, it's also delicious. Ranch salad dressing is a tasty change from the usual sour cream," she adds.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken and vegetables in a 2-qt. microwave-safe dish; cover and microwave on high for 4-5 minutes, stirring once. Add salt and pepper. Let stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture.
Nutrition Facts : Calories 725 calories, Fat 31g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 482mg sodium, Carbohydrate 77g carbohydrate (9g sugars, Fiber 9g fiber), Protein 35g protein.
CHICKEN BACON RANCH POTATO SALAD
Provided by Kelsey
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Chop the potatoes into small bite sized pieces and place them on the baking sheet. Pour 2 tablespoons of oil over the potatoes and toss to coat. Then sprinkle with salt and pepper and toss again. Roast potatoes for 35-40 mins or until lightly browned.
- Once potatoes are cooked, add them to a large bowl. To the bowl add shredded chicken and bacon.
- In a small bowl combine mayo, ranch dressing and apple cider vinegar. Season to taste with salt and pepper.
- Pour that over the potato mixture and add in parsley. Stir until combined
- Enjoy as a main dish or side!
Nutrition Facts : Calories 429, Sugar 1.7 g, Sodium 664.4 mg, Fat 29.8 g, SaturatedFat 6.7 g, TransFat 0.1 g, Carbohydrate 20.8 g, Fiber 2.4 g, Protein 18.9 g, Cholesterol 67.6 mg
PICNIC POTATO AND CHICKEN SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
- Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
- In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
- Serve salad in Bibb lettuce cups. Roll up and eat.
ONE PAN RANCH CHICKEN AND POTATOES RECIPE
This One Pan Ranch Chicken and Potatoes has quickly become a family favorite and requires simple ingredients. It comes together fast, and is the perfect main and side dish.
Provided by Lauren
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
- Evenly spread out chicken, potatoes and carrots in prepared pan.
- Season chicken with salt and pepper.
- Drizzle olive oil over all the carrots, potatoes, and chicken, and then sprinkle ranch seasoning and minced garlic.
- Toss vegetables and chicken until evenly coated.
- Bake for 35-40 minutes or until chicken is cooked completely through. Cooking time will vary on thickness of chicken and potatoes.
- For a golden or caramelized look, broil your chicken and vegetables for 2-3 minutes after they are done baking.
- Top with fresh parsley.
Nutrition Facts : Calories 300 kcal, Carbohydrate 24 g, Protein 26 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 721 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
RANCH POTATO SALAD
I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. -Lynn Breunig, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.
Nutrition Facts : Calories 316 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 649mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SIMPLY DELICIOUS RANCH CHICKEN SALAD
Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.
Provided by My Hot Southern Mess
Categories Salad
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
- Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g
GRILLED CHICKEN BACON RANCH SALAD
This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!
Provided by thedailygourmet
Categories Chicken Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
- Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
- Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg
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