Mom’s Ranch Chicken Salad Sandwiches are the ultimate comfort food, blending creamy, tangy ranch with tender, shredded chicken for a flavor-packed bite. Crisp celery and sweet grapes add a refreshing crunch, while a hint of garlic and herbs elevates every mouthful. Perfect for picnics or quick lunches, this recipe comes together in just over an hour, making it a fuss-free favorite.
Piled high on your choice of bread, this sandwich delivers a satisfying mix of textures and flavors—creamy, crunchy, and slightly sweet. With 23g of protein and a burst of fresh ingredients, it’s a wholesome yet indulgent meal that feels like a warm hug. Whether you’re feeding a crowd or treating yourself, this dish is sure to become a go-to classic.
What You’ll Need for Mom’s Ranch Chicken Salad Sandwiches
- ¾ cup mayonnaise (try light mayo for a healthier option)
- ¼ cup buttermilk (or substitute with regular milk mixed with 1 tsp lemon juice)
- ½ cup prepared ranch dressing (store-bought or homemade works!)
- ½ (1 ounce) packet dry Hidden Valley Ranch dressing
- 1½ Tablespoons dry dill weed (fresh dill can be used, double the amount)
- 5 boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken is a great shortcut)
- 1 cup slivered almonds (toasted for extra flavor, optional)
- 1½ cups red grapes, halved (green grapes work too)
- 3 ribs celery, diced (adds a nice crunch!)
- 8 croissants, rolls, or buns (any bread of your choice)
How to Make Mom’s Ranch Chicken Salad Sandwiches
- In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix, and dill weed. Stir until well blended.
- Gently mix in the cooked and shredded chicken, slivered almonds, halved grapes, and diced celery. Be careful not to overmix to keep the ingredients intact.
- Cover the bowl and refrigerate the chicken salad for at least 1 hour to let the flavors meld together. (Pro tip: Overnight chilling works even better!)
- After chilling, serve the chicken salad on croissants, rolls, or buns. Enjoy immediately for the freshest taste!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Mom’s Ranch Chicken Salad Sandwiches with a few extra touches! Add a drizzle of honey mustard or a dollop of avocado spread for a creamy twist. For a bit of crunch, top with crispy bacon bits or buttery croutons. If you’re feeling adventurous, a sprinkle of everything bagel seasoning adds a savory kick!
Serve It Up: Creative Serving Suggestions
While croissants are a classic choice, try serving this chicken salad on whole-grain bread, lettuce wraps, or even as a topping for crackers for a lighter option. Pair it with a side of sweet potato fries or a fresh green salad for a complete meal. It’s also perfect for picnics or potlucks—just pack it in a cooler and assemble on-site!
Keep It Fresh: Storage and Reheating Tips
Store your chicken salad in an airtight container in the fridge for up to 3 days. If you’ve already assembled the sandwiches, wrap them tightly in plastic wrap to keep the croissants from getting soggy. This recipe is best served cold, so no reheating is needed—just give it a quick stir before serving!
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap the almonds for pecans or walnuts, or omit nuts entirely if you prefer. For a tangier twist, use Greek yogurt instead of mayonnaise. If you’re short on time, grab a rotisserie chicken instead of cooking your own. You can even add dried cranberries for a sweet and tart flavor boost!
Quick Tips: Time-Saving Hacks
To save time, prep your ingredients ahead of time! Cook and shred the chicken the night before, and chop the celery and grapes in advance. Use a food processor to quickly dice the celery or shred the chicken. If you’re in a rush, skip the refrigeration step—though chilling does enhance the flavors, it’s still delicious served immediately!
Mom’s Ranch Chicken Salad Sandwiches Recipe
Ingredients
- ¾ cup mayonnaise
- ¼ cup buttermilk
- ½ cup prepared ranch dressing
- ½ packet dry Hidden Valley Ranch dressing 1 ounce
- 1½ Tablespoons dry dill weed
- 5 boneless, skinless chicken breasts cooked and shredded
- 1 cup slivered almonds
- 1½ cups red grapes halved
- 3 ribs celery ribs diced
- 8 croissants, rolls, or buns
Instructions
- In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
- Gently mix in cooked chicken, almonds, grapes and celery.
- Refrigerate for at least 1 hour and serve on croissants.