This classic, creamy, and easy to make parmesan chicken salad recipe is a go to for hot summer days. Chunks of chicken, cashews, red grapes, parmesan cheese, green onions in an easy homemade buttermilk ranch dressing. Serve with croissant and rolls for an oven-free dinner.
Course Main Course
Cuisine American
Keyword chicken, chicken salad, sandwich
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author Jessica - Together as Family
Ingredients
parmesan chicken salad
2cupsshredded or chunked chicken
1cuphalved seedless red grapes
1/2cupcashews(salted or lightly salted)
1/3cupshredded parmesan cheese
1/4cupthinly sliced celery
1/4cupsliced green onions
homemade buttermilk ranch
1/2cupfull-fat mayonnaise
1/3cupbuttermilk
2teaspoonsfresh lemon juice
1teaspoondried dill weed
1teaspoondried parsley flakes
1/4teaspoongarlic powder
1/4teaspoonsalt
1/4teaspoonpepper
Instructions
For the chicken salad combine all ingredients into a mixing bowl.
In a seperate smaller bowl, combine all the buttermilk ranch ingredients and stir together with a whisk until creamy and combined well.
Pour the ranch dressing over the chicken salad and mix well to combine.
Serve right away or let it refrigerate for a few hours before serving (I prefer this refrigerated). Serve with croissants, rolls, or bread slices.
Notes
The servings really depend on the type of bread you use to serve. Croissants are bigger so I can usually get at least 5-6 out of this recipe. When I use dinner rolls I can get several more because the rolls are smaller. I always use a rotisserie chicken from Costco for chicken salad. They are moist, perfectly seasoned, and make preparing this recipe so simple & easy. And keeps it a no-oven recipe!I prefer to use to the shredded parmesan cheese that you buy pre-shredded in the bags. You can also shred your own from a block of parmesan cheese. I would highly suggest NOT using the grated stuff that comes in the plastic can.