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Elaine's Ranch Recipe

Name: The Omelettrys Elaine's Ranch Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, shredded or diced; 1 cups mayonnaise; 0.5 cups plain Greek yogurt (or sour cream); 2 tbs ranch dressing (thicker-style) or 2 tbsp dried ranch seasoning; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 cups celery, finely diced; 2 tbs red onion, finely minced; 2 tbs fresh chives, chopped (or green onion); 1 tbs sweet pickle relish (optional, for a touch of sweetness); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp optional hot sauce or cayenne (for a zesty kick); 8 slices bread (your choice: sourdough, multigrain, or white); 2 tbs butter or olive oil (for toasting); 8 leaves lettuce leaves (romaine or butter lettuce), washed and drained; 1 large tomato, sliced; 0.25 tsp salt (for tomato); 0.125 tsp black pepper (for tomato)

Inspired by The Omelettry

Time30m

Serves4

Zesty Ranch Chicken Salad on your choice of toasted bread with lettuce, and tomato.

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Ingredients

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Chicken Salad

3 cups cooked chicken, shredded or diced

1 cups Mayonnaise

1/2 cups plain Greek yogurt (or sour cream)

2 tbs ranch dressing (thicker-style) or 2 tbsp dried ranch seasoning

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 cups celery, finely diced

2 tbs red onion, finely minced

2 tbs fresh chives, chopped (or green onion)

1 tbs sweet pickle relish (optional, for a touch of sweetness)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp optional hot sauce or cayenne (for a zesty kick)

Sandwich Components (per 4 servings)

8 slices bread (your choice: sourdough, multigrain, or white)

2 tbs butter or olive oil (for toasting)

8 leaves lettuce leaves (romaine or butter lettuce), washed and drained

1 large tomato, sliced

1/4 tsp salt (for tomato)

1/8 tsp black pepper (for tomato)

Method

Prepare Chicken Salad

Shred or dice chicken

If your chicken is not already cooked, poach, roast, or use leftover rotisserie chicken and let it cool. Shred or dice until you have about 3 cups. Place in a medium mixing bowl.

Make ranchy dressing base

In a small bowl, whisk together the mayonnaise (1 cup), Greek yogurt (1/2 cup), ranch dressing or dried ranch seasoning (2 tbs), fresh lemon juice (1 tbs), and Dijon mustard (1 tsp) until smooth and well combined.

Combine salad ingredients

Add the finely diced celery (1/2 cup), minced red onion (2 tbs), chopped chives (2 tbs), and optional sweet pickle relish (1 tbs) to the bowl with the chicken. Pour the dressing mixture over the chicken and vegetables.

Season and adjust

Stir gently to coat everything evenly. Season with 1/2 tsp salt, 1/4 tsp black pepper, and optional hot sauce or a pinch of cayenne (1/2 tsp) if you want extra zing. Taste and adjust seasoning — add a little more lemon, salt, or ranch seasoning to reach desired tang.

Chill (optional)

For best flavor meld, cover and refrigerate the chicken salad for 20–30 minutes. If serving immediately, the salad is ready as soon as it's mixed.

Assemble Sandwiches

Prep tomatoes

Slice the tomato into 1/4-inch rounds. Lightly season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Set aside.

Toast bread

Heat a skillet over medium heat or preheat a panini press. Lightly butter or brush both sides of each bread slice with about 2 tbs total butter/olive oil (divide across slices). Toast bread slices until golden and slightly crisp, about 1–2 minutes per side in a skillet or until your press indicates done.

Assemble

Place 1 toasted slice of bread on your work surface for each sandwich. Layer 2 leaves of lettuce, 2–3 tomato slices, and then a generous portion (about 3/4 cup) of Elaine's Ranch chicken salad on top. Close with a second toasted slice. Repeat for remaining sandwiches (makes 4 sandwiches).

1h 15m

Mini Goat Cheese & Tomato

Inspired by The Omelettry

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