Ranch Chicken Chopped Salad

This salad came together on a Tuesday night when I had leftover chicken and a fridge full of odds and ends. I was tired of the same old greens with vinaigrette, so I dumped everything crisp and colorful into one bowl and whisked up a ranch with Greek yogurt instead of the usual heavy stuff. The result was so bright and satisfying that I made it three times that month. Now it's my go to whenever I want something that feels indulgent but won't weigh me down.

I brought this to a potluck once and someone asked if I'd ordered it from a restaurant. The secret was just making sure every ingredient was chopped to about the same size, it made the whole thing feel professional and cohesive. I've since learned that the smaller the chop, the better the dressing clings. It's one of those dishes that looks like you tried hard but really just rewards a sharp knife and a little patience.

Ingredients

• Cooked chicken breast: Grilled or roasted works best, I like using rotisserie chicken when I'm short on time because the seasoning adds extra flavor without any effort.
• Romaine lettuce: Holds up to the dressing without wilting, and the crunch is non negotiable here, don't swap it for soft greens.
• Cherry tomatoes: Halved so they burst in your mouth, their sweetness balances the tang of the dressing perfectly.
• Corn kernels: I use canned when fresh isn't in season, just make sure to drain and pat them dry so the salad doesn't get watery.
• Cucumber: Adds a cool, crisp contrast, I peel mine because I don't love the bitterness of the skin in salads.
• Sharp cheddar cheese: Shredded, not cubed, so it distributes evenly and you get a little hit of sharpness in every forkful.
• Red onion: Finely diced to avoid overpowering bites, I once left the pieces too big and regretted it immediately.
• Chives or green onions: Fresh and mild, they add a whisper of onion flavor without the harshness.
• Plain Greek yogurt: The base of the dressing, thicker and tangier than regular yogurt, it makes the ranch feel creamy and rich.
• Mayonnaise: Just a couple tablespoons for silkiness, it helps the dressing cling without making it heavy.
• Buttermilk: Thins the dressing to a pourable consistency and adds that classic ranch tang.
• Fresh dill: The herb that makes ranch taste like ranch, dried works in a pinch but fresh is noticeably brighter.
• Fresh parsley and chives: Layered herb flavor that makes the dressing taste homemade, not bottled.
• Garlic clove: Minced fine so it blends in completely, raw garlic can be sharp so don't overdo it.
• Onion powder and dried oregano: Quiet background flavors that round out the dressing.
• Salt, pepper, and lemon juice: The final adjustments that make everything pop, taste as you go.

Instructions

Prep the salad base:

Chop the lettuce, chicken, tomatoes, cucumber, red onion, and chives into small, even pieces. This is the step that makes the salad feel cohesive, aim for bite sized uniformity.

Combine the salad:

Toss everything, lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives, into a large bowl. Don't dress it yet or the lettuce will start to wilt.

Make the dressing:

Whisk together the Greek yogurt, mayonnaise, buttermilk, dill, parsley, chives, garlic, onion powder, oregano, salt, pepper, and lemon juice until it's smooth and pourable. Taste it, you want tang, creaminess, and a little herby brightness.

Dress and toss:

Pour the dressing over the salad and toss gently but thoroughly, making sure every piece gets coated. Use tongs or your hands, whatever works.

Adjust and serve:

Taste and add more salt, pepper, or lemon juice if needed. Serve right away, garnished with extra chives or a crack of black pepper if you're feeling fancy.

Save

I made this for my sister after her long shift at the hospital and she texted me the next day asking for the recipe. She said it was the first meal in weeks that didn't feel like a chore to eat. That's when I realized this salad isn't just food, it's the kind of thing that makes you feel cared for, bright and nourishing without trying too hard.

Storing and Meal Prep

I keep the chopped salad ingredients and dressing in separate containers in the fridge for up to three days. When I'm ready to eat, I scoop out a portion, drizzle the dressing, and toss it fresh. The lettuce stays crisp this way and the chicken doesn't get soggy. If you're packing it for lunch, store the dressing in a small jar and pour it on right before you dig in.

Flavor Variations

Sometimes I throw in diced avocado or crumbled bacon when I want a little extra richness. I've also swapped the cheddar for crumbled feta when I'm craving something tangier. If you like heat, a pinch of cayenne in the dressing or some sliced jalapeños in the salad will wake it right up. It's a flexible base, adjust it based on what's in your fridge or what sounds good that day.

Serving Suggestions

This salad is hearty enough to stand alone for lunch or dinner, but I've also served it alongside grilled corn on the cob or a cup of tomato soup. It pairs beautifully with a chilled Sauvignon Blanc or even a cold glass of iced tea. If you're feeding a crowd, double the recipe and serve it in a big wooden bowl, it always disappears fast.

• Serve with warm pita or garlic bread on the side for a more filling meal.
• Top with crispy tortilla strips for extra crunch and a Tex Mex vibe.
• Pair with a light fruit salad or sparkling water with lemon for a balanced, refreshing spread.

Save

This salad has earned a permanent spot in my weekly rotation because it never feels boring and it always leaves me satisfied. I hope it becomes one of those recipes you make without thinking, the kind that just works every single time.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can chop all the vegetables and store them separately in airtight containers for up to 24 hours. Keep the dressing in a separate container and dress the salad just before serving to maintain crispness.

→ What type of chicken works best?

Grilled or roasted chicken breast provides the best flavor and texture. Rotisserie chicken is an excellent shortcut option that saves preparation time while delivering delicious results.

→ Can I substitute the Greek yogurt dressing?

Absolutely. You can use regular plain yogurt for a thinner consistency, or swap in your favorite ranch dressing. For a tangier option, try using sour cream or a Greek yogurt and sour cream blend.

→ How do I keep the lettuce crisp?

Pat the chopped lettuce dry with paper towels before adding to the bowl. Store it in the coldest part of your refrigerator and dress just before eating to prevent wilting.

→ What are some tasty variations?

Add crispy bacon, diced avocado, sliced hard-boiled eggs, or sunflower seeds for extra crunch. You can also incorporate roasted vegetables, chickpeas, or switch the cheese to blue cheese for different flavor profiles.

→ Is this salad suitable for meal prep?

Yes, it's ideal for meal prep. Assemble components in separate containers and combine when ready to eat. The dressing stores well for up to 5 days, and chopped vegetables keep fresh for 3-4 days when properly stored.