1 (4 ounce) bottle ranch dressing
1 (4 ounce) can chicken broth
1 (8 ounce) can chicken breast meat and poultry bouillon
1 1/2 tablespoons Italian-style dried minced onion
1 teaspoon salt
1/2 teaspoon pepper flakes
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried sage
2 teaspoons dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt (optional)
In a small bowl, whisk together ranch dressing, chicken broth, bouillon, onion, salt, pepper flakes, garlic powder, parsley, sage, basil, thyme, salt. Mix well and refrigerate 1 hour.
Place salad in refrigerator and chill 1 to firm up. Serve, using plastic wrap, over shortening or aluminum foil plates.
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