Chicken Salad with Yogurt-Ranch Dressing

Put together rotisserie chicken with a tangy dressing, veggies and warmed flatbread for a no-cook summer meal in minutes!


  • About 1/4 cup extra virgin olive oil (EVOO)
  • 1 clove garlic, grated or finely chopped and pasted
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  • 1 cup reduced fat or fat-free plain Greek-style yogurt
  • A small handful each of dill, parsley and chives, finely chopped
  • A few dashes of hot sauce
  • 1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken, shredded or diced
  • 1 small red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 1/3 English (seedless) cucumber, chopped
  • 2 ribs celery from the heart, thinly sliced on an angle
  • 2 plum tomatoes, seeded and diced
  • 4 flatbreads, warmed


In a large bowl, combine the EVOO, 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 and serve with the flatbreads.

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