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Jam-Packed Chicken Salad or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”

  • 35 minutes
  • Serves



to 4 cups shredded or chopped chicken (I use a whole roast chicken; a mix of white and dark meat) or 4 cans of white albacore tuna, drained


green onions, both the light and lower dark green parts, sliced thinly


red bell pepper, roasted, peeled, seeded and diced


yellow or orange bell pepper, roasted, peeled, seeded and diced


small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)


or 2 stalks of celery, peeled (this is the best way to add it to salads; no strings), thick white end cut off, split vertically three or four times, finely diced, LIKE THIS


very small red onion or one-quarter of a large red onion, diced LIKE THIS (or 1 large shallot, diced)


to 3 avocados, depending on how many sandwiches, each half slightly mashed, seasoned with a little salt and pepper to taste

Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad

kosher salt and fresh ground black pepper, if needed.

2/3 cup

Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)


to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)

1/4 cup

chopped. fresh parsley

2 tbsp

chopped, fresh chives

1 tbsp

chopped, fresh dill weed


garlic clove chopped and smashed into a paste with a pinch of kosher salt, LIKE THIS

1/4 tsp

garlic powder

1/2 tsp

onion powder

1/4 cup

buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder **) You can omit all the buttermilk, if you like. It's still great without it since yogurt is already tangy. If using all mayo, you need to use it.

salt and pepper