Honey Chipotle Ranch Chicken Salad
There’s something about a good chicken salad that never gets old. It’s creamy, flavorful, and the easiest thing to keep in the fridge for quick lunches. This honey chipotle ranch version will be on repeat in my kitchen. It’s smoky, a little sweet, a little spicy, and loaded with protein. Perfect tucked into a sandwich, scooped up with crackers, or over a big green salad when you need something fresh but satisfying.
I’ve been making chicken salad recipes for years like dill pickle, buffalo ranch, and jalapeño popper, and you all have loved them. This one feels like the perfect balance of cozy comfort with a fun twist. The honey smooths out the smoky chipotle and the ranch base keeps everything cool and creamy. If you’re looking for an easy meal prep option that will actually get you excited to open the fridge, this is it.
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why you’ll love this recipe:
- High-protein and meal-prep friendly
- Smoky, sweet, and tangy flavor that hits all the notes
- 10 minutes of hands-on prep
- Easily customizable for spice level, dairy-free needs, or kid-friendly adjustments
Recipe Tips
For the best flavor, make it the night before. The smokiness of the chipotle deepens as it sits.
Use rotisserie chicken to cut down on prep time.
If you like extra creamy chicken salad, add another tablespoon of ranch or Greek yogurt.
Ingredient Swaps:
- No cottage cheese ? Use all Greek yogurt or extra ranch.
- Want dairy-free ? Use a dairy-free ranch and swap cottage cheese for plant-based yogurt.
- Don’t love heat ? Use just half a chipotle pepper and skip the adobo sauce.
- Need more crunch ? Add diced bell peppers or chopped apples.
Kid Friendly Option: Reduce chipotle to just a teaspoon of the sauce and skip the pepper for mild flavor. Mix in shredded cheddar for kid appeal.
Meal Prep Tips: Portion into Weck jars or airtight containers for quick grab-and-go lunches. Perfect for sandwiches, wraps, or salad toppers.
Storage Tips: Keeps in the fridge for up to 4 days. Not freezer friendly.
Troubleshooting:
- Too spicy? Add extra ranch or Greek yogurt to cool it down.
- Too thick? Stir in a splash of milk or water until desired texture.
- Too bland? A squeeze of lime juice or extra smoked paprika brings it to life.
try these recipes next:
Honey Chipotle Ranch Chicken Salad
Ingredients
- 3 cups cooked shredded chicken
- ¾ cup plain Greek yogurt
- 1-2 tbsp chipotle in adobo
- 1-1½ tbsp honey
- ½ tsp garlic powder
- ½ tsp onion powder
- Juice of ½ lime
- 1 cup corn drained
- 1 cup red bell pepper diced
- ½ cup black beans drained and rinsed
- Salt and pepper to taste
Instructions
- In a blender or food processor, combine the Greek yogurt (or blended cottage cheese), chipotle peppers, honey, garlic powder, onion powder, lime juice, and a pinch of salt and pepper. Blend until completely smooth and creamy. Taste and adjust as needed, add more honey for sweetness, more chipotle for spice, or more lime for brightness.
- In a large mixing bowl, add the shredded chicken, corn, diced bell pepper, and black beans. Pour the honey chipotle ranch mixture over the top.
- Use a spatula or large spoon to mix everything together until the chicken and veggies are fully coated in the dressing.
- Season again with salt and pepper to taste, then cover and chill for at least 30 minutes to let the flavors come together.
- Serve as a sandwich filling, in a wrap, with crackers, or over a bed of greens for a lighter option.
