Save My sister texted me at 2 PM on a Tuesday, claiming she'd discovered the perfect salad. I was skeptical, but she showed up with a bowl of this chopped chicken situation and honestly, I couldn't stop eating it. The crunch of fresh vegetables against that creamy ranch hits different, especially when the dressing actually makes you feel good about what you're eating.
Last summer, I started making this for meal prep Sundays. My roommate would hover around the kitchen, pretending to grab water but really just waiting for me to finish so she could steal the first bowl. Now it's become our Sunday ritual, arguing over who gets to lick the dressing spatula.
Ingredients
- Cooked chicken breast: Use whatever you have on hand, but rotisserie chicken adds that slow cooked depth without any extra effort
- Romaine lettuce: Provides that satisfying crunch and holds up better than delicate greens under all that dressing
- Cherry tomatoes: They burst with sweetness in every bite, making the whole salad feel more vibrant
- Corn kernels: Add a natural sweetness that plays perfectly against the tangy ranch dressing
- Cucumber: Brings freshness and moisture to balance the creamy elements
- Sharp cheddar cheese: The sharpness cuts through the rich dressing and adds those salty, savory pockets we all look for
- Red onion: Finely diced so it disperses evenly, giving little bursts of bite without overwhelming
- Fresh chives: Mild onion flavor that brightens everything and makes the final dish look professional
- Greek yogurt: The secret to that velvety texture while keeping protein high and guilt low
- Mayonnaise: Just two tablespoons provide that authentic ranch richness without going overboard
- Buttermilk: Thins the dressing to the perfect consistency and adds that subtle tang we associate with good ranch
- Fresh herbs (dill, parsley, chives): Fresh herbs make all the difference here, bringing brightness that dried versions just can't replicate
- Lemon juice: Brightens the whole dressing and makes all the flavors pop
Instructions
- Prep your vegetables like you mean it:
- Chop everything into uniform, bite sized pieces so you get all the flavors in every single forkful
- Build your salad base:
- Combine the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives in a large bowl
- Whisk up that magic dressing:
- Mix Greek yogurt, mayonnaise, buttermilk, fresh herbs, garlic, onion powder, oregano, salt, pepper, and lemon juice until completely smooth
- Bring it all together:
- Pour the dressing over your salad and toss thoroughly until every piece is coated and glistening
- Taste and adjust:
- Serve right away while everything stays crisp, and maybe add more herbs on top for the people who like things fancy
Save I served this at my first proper dinner party last month, nervous about making something so seemingly simple. My friend Sarah took one bite and literally stopped mid conversation to ask for the recipe, which I consider the highest compliment possible.
Making It Your Own
Once I added crispy bacon and avocado because I felt like being extra. It was incredible, though I'll admit the bacon made it feel less like a salad and more like a deconstructed wedge. Sometimes you just need that richness in your life.
Pairing Ideas
A chilled Sauvignon Blanc cuts through the creamy dressing beautifully, but honestly, iced tea with plenty of lemon might be even better. The whole meal just feels more refreshing when there's something cold beside it.
Make Ahead Strategy
Chop everything ahead of time and store the vegetables in one container, chicken in another, and keep the dressing separate in a jar. When you're ready to eat, it takes literally two minutes to assemble something that tastes like you put way more effort into it than you actually did.
- Store the dressing in the door of your fridge where it stays coldest
- Keep the tomatoes separate until serving to prevent them from making other ingredients soggy
- Give the salad a final toss right before serving to redistribute any dressing that settled at the bottom
Save There's something deeply satisfying about a salad that actually fills you up and makes you feel good. This one's been on repeat at my house for months now.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can chop all vegetables and cook the chicken up to 24 hours ahead. Store components separately in airtight containers. Prepare the dressing and toss everything together 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 time-saving option. Cook until internal temperature reaches 165°F for food safety.
- → How do I make the dressing creamier?
Increase the mayonnaise slightly or use whole milk Greek yogurt instead of 2%. For a thinner consistency, add more buttermilk. Blend all ingredients thoroughly with a whisk for smooth texture.
- → Is this gluten-free?
Yes, if you use gluten-free ranch seasoning and verify all ingredient labels. Mayonnaise, Greek yogurt, and fresh ingredients are naturally gluten-free, making this suitable for gluten-sensitive diets.
- → What vegetables can I substitute?
Bell peppers, radishes, or celery work well for added crunch. Swap romaine for spinach or mixed greens if preferred. Use fresh or frozen corn as needed. Adjust quantities based on personal preferences.
- → How long does the dressing keep?
Store the Greek yogurt ranch dressing in an airtight container for up to 5 days in the refrigerator. The fresh herbs maintain best flavor within 2-3 days. Stir before each use as dressing may separate slightly.