Ranch Chicken Salad

• 3 large boneless skinless chicken breasts
• 16 ounces Greek yogurt
• 2 ounces ranch dip (2 packets)
• 1 cup minced celery
• 1 cup minced red onion
• 1 tablespoon garlic powder
• salt
• pepper

1. Season chicken breasts with salt and pepper and/or other seasonings you may like (I use Mrs.
2. Dash).
3. Bake chicken covered at 300 for 1 hour.
4. Once cooked allow chicken to cool fully, about 2 hours in fridge.
5. Mix the greek yogurt with the 2 ranch packets and garlic powder along with a sprinkle of salt and pepper to taste.
6. Using either your hands or a knife chop or shred chicken into tiny pieces.
7. In large bowl mix cut up chicken, greek yogurt mixture, celery and onions and mix well.
8. Refrigerate for a couple of hours to let the flavors release.

chicken breasts, yogurt, packets, celery, red onion, garlic, salt, pepper

Taken from www.food.com/recipe/ranch-chicken-salad-449574 (may not work)