Light Buttermilk Ranch Chicken Salad

Light Buttermilk Ranch Chicken Salad

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Prep Time: 15 minutes
Total Time: 15 minutes
Cuisine: American
Course: light, Main Dishes, Protein Rich, Salads, trending flavors
Servings: 2 jars


  • 1/2 cup Prairie Farms 1% Reduced Fat Buttermilk
  • 5.3 oz Prairie Farms Plain Greek Yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp dill dried
  • 2 tsp parsley dried
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic
  • 1/4 tsp thyme dried
  • 1 cup cooked chicken breast cubed
  • 1 large tomato
  • 1 large Cucumber
  • 1 large carrot peeled
  • 2 cup fresh spinach leaves


  • In a mason jar combine Prairie Farms 1% Buttermilk, plain Greek Yogurt and apple cider vinegar. Add all of the herbs and spices and stir into mixture. Refrigerate dressing overnight.
  • Remove dressing from fridge and distribute between 2 mason jars. Layer cooked and cubed chicken breast over the dressing. Next layer chopped tomato, cucumber, carrot and spinach between the two jars. You can either eat immediately or store in the fridge for up to 2 days. With a lid on shake to distribute dressing to vegetables.


This light ranch is full of protein from the Prairie Farms Greek Yogurt and Buttermilk. Reduced fat Buttermilk is still packed with flavor and is perfect drizzled over garden veggies. Preparing a salad for a meal in one jar is easy. The ranch at the bottom doesn't make the veggies soggy since the chicken and tomato is layered above it. Double the Buttermilk Light Ranch dressing and refrigerate in a covered mason jar to enjoy anytime!
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