Ranch Chicken Chopped Salad (Printable Version)

Vibrant chopped salad combining grilled chicken, fresh vegetables, and cheddar cheese tossed in lighter Greek yogurt ranch dressing.

# What You'll Need:

→ Salad

01 - 2 cups cooked chicken breast, chopped
02 - 5 cups romaine lettuce, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1 cup corn kernels, drained
05 - 1 cup cucumber, diced
06 - 0.5 cup sharp cheddar cheese, shredded
07 - 0.25 cup red onion, finely diced
08 - 0.25 cup fresh chives, sliced

→ Greek Yogurt Ranch Dressing

09 - 0.75 cup plain Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons buttermilk
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped
15 - 1 garlic clove, minced
16 - 0.5 teaspoon onion powder
17 - 0.5 teaspoon dried oregano
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper
20 - 1 teaspoon fresh lemon juice

# Method:

01 - Chop the romaine lettuce, cooked chicken breast, cherry tomatoes, cucumber, red onion, and fresh chives into uniform pieces.
02 - In a large salad bowl, combine the chopped lettuce, chicken, corn kernels, tomatoes, cucumber, red onion, shredded cheddar cheese, and sliced chives.
03 - In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, buttermilk, fresh dill, parsley, chives, minced garlic, onion powder, dried oregano, salt, black pepper, and lemon juice until smooth and well combined.
04 - Pour the prepared dressing over the assembled salad and toss thoroughly using salad tongs to evenly coat all ingredients.
05 - Taste the salad and adjust seasoning as needed. Serve immediately, garnishing with additional fresh chives or herbs if desired.

# Expert Suggestions:

01 -
  • It tastes rich and creamy but uses Greek yogurt so you actually feel energized after eating it.
  • Everything gets chopped small so every bite has a little bit of everything, chicken, corn, cheese, crunch.
  • You can prep the components ahead and toss it together in under five minutes when you're ready to eat.
  • It's filling enough to be dinner but light enough that you won't need a nap afterward.
02 -
  • Don't dress the salad until you're ready to eat, once the dressing hits the lettuce, the clock is ticking and it will wilt within 30 minutes.
  • If your dressing feels too thick, add buttermilk a teaspoon at a time until it's drizzle able, Greek yogurt brands vary in thickness.
  • Pat the corn dry after draining or your salad will end up sitting in a puddle at the bottom of the bowl.
03 -
  • Use a rotisserie chicken to save time, the skin adds flavor to the meat even after you remove it.
  • Make a double batch of the dressing and keep it in the fridge for up to a week, it's great on grain bowls, roasted vegetables, or as a dip.
  • If you want to turn this into a wrap, load it into a large tortilla and roll it tight, the chopped format makes it perfect for handheld eating.
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