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–+ servings
Chicken salad sandwich on croissant with tomato and cucumbers.
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Pressure Cooker Ranch Chicken Salad

This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 285kcal
Author Gary White

Ingredients

  • 2 lbs. boneless skinless chicken thighs
  • ½ cup chicken stock
  • 1 ranch seasoning packet
  • ¾ cup mayonaise
  • ½ teaspoon dried chives
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill weed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Add chicken thighs to pot. Then add ranch packet on top of chicken, followed by chicken broth. Gently mix the broth until seasoning has dissolved. 
  • Lock lid and cook for 10 minutes at high pressure.
  • Meanwhile, make the sauce... Add mayonaise to a mixing bowl. Then add all the herbs and spices - chives, parsley, dill, onion powder, garlic powder, salt, and pepper. Mix together and set aside.
  • Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure. 
  • Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.
  • Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.
  • Place chicken on a cutting board and finely chop. Then return chicken to bowl. 
  • Top with ranch sauce and mix until well combined. Chill in the refrigerator until ready to serve.

Nutrition

Calories: 285kcal | Carbohydrates: 1g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 411mg | Potassium: 302mg | Vitamin A: 250IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1.1mg