Let’s face it: chicken salad can be a bit… predictable. You’ve seen it all before: the celery crunch, the grapey-sweet bursts, the occasional rogue walnut. But what if I told you we’re about to flip the script? What if we’re trading in the usual suspects for a lunchtime treat that’s rich, savory, and unapologetically cheesy?
This isn’t your grandma’s recipe—unless your grandma was a fan of shredded cheddar goodness. This small batch is my Cheesy Chicken Salad, and it might become your new favorite. But here’s the secret: the real magic isn’t just the cheese. It’s the whisper of a flavor you can’t quite put your finger on—a zesty, herby kick that makes every bite irresistible. That little something special? It’s dried ranch seasoning, and it’s the sneaky superstar that will make you wonder where this recipe has been all your life.
Get ready, we’re about to make a chicken salad that’s so good, you’ll be packing it for lunch all week.
Say Cheese! A Cheesy Chicken Salad Recipe With a Secret
Say goodbye to boring lunches. This isn’t your average chicken salad. This small Batch recipe is rich, creamy, and packed with sharp cheddar cheese for a savory kick. The secret ingredient? A sprinkle of dried ranch seasoning that adds a zesty, herby flavor you won’t be able to get enough of. Get ready to fall in love with your new favorite lunchtime hero.
simple-
Prep time: 15 minutes -
Rest time: 1 hours -
Total time: 1 hours 15 minutes
Ingredients
| One (1) 10 oz can of shredded chicken. | |
| 1/2 | Cup finely shredded cheddar cheese. |
| 1/2 | Cup chopped celery. |
| 1/2 | Cup chopped yellow onion (or scallion). |
| 1/2 | Cup mayonnaise ( I always use Hellman’s) |
| One (1) Tbsp dried/powdered ranch dressing. | |
| 1/8 | tsp celery salt. |
| One (1) tsp dried dill weed. | |
| 1/2 | tsp garlic powder. |
| Salt & Pepper to taste. |
Utensils
- Mixing bowl
- Measuring cups and spoons
- Spoon for mixing
- Sharp knife
- Cutting board
- Storage container
Steps of preparation
- Begin by chopping the onion and celery and measuring out the wet and dry ingredients.
- Add the canned chicken to the mixing bowl.
- Next add the wet and dry ingredients, including the onion and celery (in no particular order). And combine.
- Lastly add the shredded cheese and combine well.
- Chill in refrigerator in an airtight container for at least one (1) hour.
Notes
— Feel free to add extra mayo to your preferred consistency. ( I love mayo, but usually start small so I don’t end up with over sloshy creamy.)
— Feel free to adjust (or omit) ingredients to your preference. Like I said, the star of this recipe is the ranch dressing.
— This stores well in an airtight container for up to 4 days in the refrigerator.
— I don’t have any powdered ranch. Can I use liquid dressing? Yes. I’d probably start with about 1/8 cup at first though, until you get your preferred consistency and taste.
— Feel free to use different shredded cheeses like, sharp cheddar, mozzarella, taco blend, fiesta blend or Mexican blend for different favor explosions.
Goes Great
* On sandwiches, or toast.
* On a bed of lettuce with tomato.
* With crackers.
* In a pita pocket.
* Grilled as a melt.
* On a baked potato.
* Warmed over pasta or rice.
There you have it—a Cheesy Chicken Salad that’s so good, it might just replace your go-to comfort food. Whether you serve it on toasted sourdough, scoop it up with some crackers, or just eat it straight from the bowl, this recipe is a guaranteed crowd-pleaser. The perfect blend of creamy, savory, and zesty, it’s proof that a little cheese and a dash of secret-ingredient magic can turn an everyday meal into something truly special.
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I love a good chicken salad; but I rarely make it the same way twice. This sounds delicious.