Ranch Chicken Chopped Salad

Last Tuesday, I stared at my fridge feeling completely defeated after a long weekend of takeout. My neighbor dropped by with a container of leftover grilled chicken and some fresh herbs from her garden, and something shifted. I started chopping, tossing things into bowls without thinking too hard. The combination of crisp vegetables and that tangy dressing woke up my tastebuds in a way I hadn't expected.

My sister was over that day and watched me assemble this salad in about ten minutes flat. She kept asking what I was doing, especially when I started mixing the dressing. When we finally sat down to eat, she went quiet for a full minute before reaching for seconds. Now she texts me every time she makes it, usually with some new ingredient she decided to throw in.

Ingredients

• 2 cups cooked chicken breast: Grilled or rotisserie works beautifully here and saves you time
• 5 cups romaine lettuce: Provides that perfect crisp crunch that holds up well under the dressing
• 1 cup cherry tomatoes: Halving them releases their juices and adds little bursts of sweetness
• 1 cup corn kernels: Fresh or canned corn brings a lovely sweetness and texture contrast
• 1 cup cucumber: Diced small adds refreshing coolness and another layer of crunch
• 1/2 cup sharp cheddar cheese: The sharpness cuts through the creamy dressing perfectly
• 1/4 cup red onion: Finely diced so you get flavor without too much bite
• 1/4 cup fresh chives: Use both the green and white parts for mild onion flavor
• 3/4 cup plain Greek yogurt: The base of the dressing, use whole milk for creaminess
• 2 tablespoons mayonnaise: Just enough to round out the tanginess of the yogurt
• 2 tablespoons buttermilk: Thins the dressing to perfect pourable consistency
• 1 tablespoon fresh dill: Fresh dill makes such a difference here, but dried works in a pinch
• 1 tablespoon fresh parsley: Adds brightness and color to the dressing
• 1 garlic clove: Minced finely so it incorporates smoothly throughout the dressing
• 1/2 teaspoon onion powder: Deepens the savory notes in the background
• 1/2 teaspoon dried oregano: Brings that classic ranch flavor everyone recognizes
• 1 teaspoon lemon juice: Brightens everything and helps balance the rich yogurt

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep your vegetables:

Chop the lettuce into bite sized pieces, halve the tomatoes, dice the cucumber, mince the onion, and slice the chives

Chop the chicken:

Cut your cooked chicken into small cubes about the same size as your other ingredients for even distribution

Combine the salad:

Add all the salad ingredients to your largest bowl and toss them gently so everything gets evenly distributed

Make the dressing:

Whisk together the Greek yogurt, mayonnaise, buttermilk, fresh herbs, garlic, spices, and lemon juice until completely smooth

Dress and serve:

Pour the dressing over the salad and toss thoroughly until every piece is coated, then serve immediately

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This became my go-to summer dinner after that first afternoon. Something about all those fresh colors in the bowl makes me feel like I'm actually taking care of myself, even on the busiest days.

Make It Yours

I've learned that the best salads are the ones you adapt to what you love. Sometimes I swap in different cheeses or add whatever vegetables look good at the market.

Texture Secrets

The key to this salad staying interesting is keeping all your ingredients roughly the same size. When everything is bite sized, you get all the flavors in every single forkful.

Serving Suggestions

This salad works beautifully for meal prep or as a crowd-pleasing side. The flavors actually get better after they've had a few minutes to meld together.

• Keep the dressing separate if packing for lunch
• Try adding avocado for extra creaminess
• Crispy bacon makes an incredible topping

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Hope this becomes one of those recipes you turn to without even thinking. Sometimes the simplest meals are the ones that stick with us the longest.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken for this salad?

Absolutely. Rotisserie chicken works wonderfully and saves cooking time. Simply shred or chop the meat and measure out 2 cups for the salad. The pre-cooked option adds convenience without compromising flavor.

→ How far in advance can I prepare the salad components?

Chop vegetables and cook chicken up to 2 days ahead and store separately in airtight containers. Prepare the dressing up to 3 days in advance. Assemble and dress the salad just before serving to maintain crispness of the lettuce.

→ What makes this dressing lighter than traditional ranch?

Greek yogurt replaces most of the mayonnaise typically found in ranch dressing, reducing fat content while maintaining creamy texture. The addition of buttermilk and fresh herbs creates tangy flavor without heavy cream or excess calories.

→ Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free. Simply verify that your mayonnaise and any seasoning blends contain no gluten additives. All fresh ingredients are inherently gluten-free, making this suitable for those with gluten sensitivities.

→ What are good protein additions to increase the nutritional value?

Beyond the chicken base, consider adding crispy bacon bits, hard-boiled eggs, or grilled shrimp for extra protein. Nuts like almonds or walnuts add protein and textural contrast. These additions also complement the ranch dressing flavor profile.

→ How should I store leftover salad and dressing?

Store dressed salad in an airtight container for up to 1 day, though lettuce will soften over time. Keep dressing separate for up to 4 days. For best results, dress the salad just before eating to preserve crispness and texture.