Kitchen notes · a little help before you start

Mom’s Ranch Chicken Salad Sandwiches Recipe

Name: Mom’s Ranch Chicken Salad Sandwiches Recipe
Total time: 70 min
Yield: 8
Ingredients: ¾ cup mayonnaise (Source: ¾ cup mayonnaise); ¼ cup buttermilk (Source: ¼ cup buttermilk); ½ cup prepared ranch dressing (Source: ½ cup prepared ranch dressing); ½ each packet dry Hidden Valley Ranch dressing (Source: ½ (1 ounce) packet dry Hidden Valley Ranch dressing); 1 ½ Tablespoon dry dill weed (Source: 1 ½ Tablespoon dry dill weed); 5 each boneless, skinless chicken breasts ((cooked and shredded)) (Source: 5 boneless, skinless chicken breasts ((cooked and shredded))); 1 cup slivered almonds (Source: 1 cup slivered almonds); 1 ½ cups red grapes (halved) (Source: 1 ½ cups red grapes (halved)); 3 ribs celery ribs (diced) (Source: 3 ribs celery ribs (diced)); 8 each croissants, rolls, or buns (Source: 8 croissants, rolls, or buns)

Mom’s Ranch Chicken Salad Sandwiches Recipe is made with prepared ranch dressing, packet dry Hidden Valley Ranch dressing, and mayonnaise.

Prep: 70 min
Total: 70 min
Original yield: Serves 8
Ingredients: 10 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: over 30 minutesTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: over 30 minutes · Total: over 60 minutes

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Prepare the dressing

Mix and add the dressing at the steps specified.

Get to know the ingredients

mayonnaise

In the method: In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.

buttermilk

In the method: In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.

prepared ranch dressing

In the method: In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.

The last little job

Finish as directed

Refrigerate for at least 1 hour and serve on croissants.

A few questions you might have

What should I prepare first?

Start with this step: In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

Refrigerate for at least 1 hour and serve on croissants.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Here are a few ideas to switch up your chicken salad and make it your own! Lemon juice/zest Peppered mayonnaise Turkey, ham, or tuna instead of chicken Chopped hard boiled eggs Jalapeños in place of celery for an extra kick Sliced olives Mandarin oranges Crumbled bacon Sprouts Craisins

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: sixsistersstuff.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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