My Chicken Salad’s Secret (And Sometimes Only) Ingredient

I’m not five.

I promise.

I just don’t like onions and lots of other icky stuff in my chicken salad.

But I LOVE chicken salad.  It’s one of the quickest and yummiest ways to use pre-cooked chicken for lunch.

And the very quickest way to make it is to use JUST my one secret ingredient.

Ranch dressing.  Like . . . in place of mayonnaise.

I’ve been making tuna salad this way since seeing the idea on the back of a bottle of Hidden Valley Ranch years ago.  I also do the same thing to make “egg salad” with chopped boiled eggs.

About a year ago, my non-blogging (so I can’t link to her) best friend served chicken salad made with ranch.  Even though hers did have onions, I couldn’t stop eating it.

It works best with boiled chicken breast, chopped as best you can.  Then, when you add the dressing and mix it up well with a fork, it will shred even more.

Mmmm.

Our menu plan for the week:

Monday – Out to eat for a school fundraiser.

Tuesday – Porcupines

Wednesday – Chicken stir fry with ramen

Thursday – Beef Stroganoff

Friday – Not sure WHAT’S going on.

Saturday – Potato Soup

I’ll be linking this up to Orgjunkie.com for Menu Plan Monday.

You might want to check out my books: How to Manage Your Home Without Losing Your Mind and Decluttering at the Speed of Life.

FYI, this recipe is included in the two week plan that I teach you in Make Dinner Happen, the least fancy, most practical cooking course ever. You can learn more and see what recipes are included here.