Ranch Chicken Chopped Salad

The first time I made this salad, it was supposed to be a quick cleanup meal using leftover grilled chicken from the weekend. But something magical happened when I tossed everything together that crisp crunch of romaine against the sweet corn, that sharp bite of cheddar cutting through the cool tangy dressing. My husband took one bite and actually said, "This tastes like something from a restaurant," which is the highest compliment he pays to salads. Now it is the meal I turn to when I want something that feels indulgent but still leaves me feeling light and energized.

Last summer I served this at a backyard barbecue and watched my friend Sarah, who claims to hate salad, go back for seconds. She kept asking what was in the dressing and looked genuinely shocked when I told her it was mostly Greek yogurt. There is something about the combination of fresh herbs and that subtle tang from the yogurt that makes vegetables feel exciting instead of obligatory.

Ingredients

• 2 cups cooked chicken breast: Grilled adds the best flavor but rotisserie works perfectly for busy weeknights
• 5 cups romaine lettuce: Provides that essential crisp structural base that holds up to the creamy dressing
• 1 cup cherry tomatoes: Their sweetness balances the sharp cheddar and tangy yogurt beautifully
• 1 cup corn kernels: Fresh summer corn is unbeatable but canned works in a pinch just drain well
• 1 cup cucumber: Adds a refreshing crunch and keeps the salad from feeling too heavy
• 1/2 cup sharp cheddar cheese: The sharpness matters here it cuts through the creamy elements
• 1/4 cup red onion: Finely diced so you get just a little bite in every forkful without overwhelming
• 3/4 cup plain Greek yogurt: The secret ingredient that makes this ranch protein rich and impossibly creamy
• 2 tablespoons mayonnaise: Just enough to give the dressing that classic ranch mouthfeel we all crave
• 1 tablespoon fresh dill: Fresh herbs make all the difference here dried dill works but fresh is transformative

Instructions

Prep your ingredients:

Chop everything into similar bite sized pieces so you get every flavor in each forkful

Build your salad base:

Combine all your chopped ingredients in a large bowl leaving enough room to toss everything without spilling

Whisk up the magic:

Mix your yogurt mayonnaise buttermilk and herbs until smooth and creamy taste and adjust the seasonings

Bring it all together:

Pour the dressing over the salad and toss gently but thoroughly until every piece is lightly coated

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This recipe became my go to after a long day at work when I want something that feels like a treat but does not require hours of cooking. There is something so satisfying about sitting down to a bowl that is colorful crunchy and full of things that are good for you.

Make It Your Own

I have learned that the best recipes are the ones that adapt to what you have on hand and what your family loves. Sometimes I swap in diced bell peppers for extra crunch or add avocado when I want something more decadent.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the creamy dressing beautifully but this also pairs wonderfully with a crisp iced tea on hot summer days. For heartier appetites serve with some crusty bread on the side.

Meal Prep Magic

This salad has become my Sunday meal prep secret because it keeps so well when stored properly. I chop all the vegetables and store them in separate containers then portion out the chicken and dressing for the week.

• Keep the delicate ingredients like tomatoes separate until serving to prevent them from getting mushy
• Store your dressing in a small jar with a tight lid it actually tastes better after the flavors meld overnight
• Invest in good quality containers that keep everything fresh without taking up too much refrigerator space

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There is nothing quite like the sound of a crisp salad being tossed together knowing that something so simple can taste this extraordinary.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prep all the vegetables and chicken up to 24 hours in advance. Store the chopped ingredients separately in airtight containers in the refrigerator. Keep the dressing in a separate jar and toss everything together just before serving to maintain the crisp texture.

→ What type of chicken works best?

Grilled, roasted, or rotisserie chicken all work beautifully. Rotisserie chicken adds extra flavor and saves time. If grilling, season the breasts simply with salt, pepper, and garlic powder before cooking to medium doneness.

→ Is the Greek yogurt dressing tangy?

The Greek yogurt creates a tangy base similar to traditional ranch, while the mayonnaise and buttermilk add richness. Fresh herbs and garlic balance the flavors. If you prefer a milder taste, use whole milk Greek yogurt instead of low-fat versions.

→ Can I make this dairy-free?

Substitute the Greek yogurt with dairy-free yogurt alternatives made from almond or coconut milk. Use dairy-free cheddar shreds and replace mayonnaise with a vegan version. The dressing will still be creamy and flavorful.

→ What other vegetables can I add?

Avocado adds creaminess, while crispy bacon contributes smoky crunch. Bell peppers, shredded carrots, or radishes bring extra color and crunch. For more protein, hard-boiled eggs or black beans make excellent additions.

→ How long does the dressing stay fresh?

The Greek yogurt ranch dressing keeps well in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two. Give it a good stir before using, as some separation may occur.