Ranch Chicken Chopped Salad

Last summer, my sister brought this salad to a backyard barbecue and I literally hovered over the bowl, picking out the crispy bits of cucumber and cheese while everyone else was lining up for burgers. She finally laughed and told me the secret was Greek yogurt instead of heavy mayo in the dressing, making everything feel lighter but still ridiculously creamy. I went home that same evening and made it for dinner, standing at the counter eating it straight out of the mixing bowl because I was too hungry to bother with proper plating. Now it is my go-to when I want something that feels indulgent but does not leave me needing a nap afterward.

My roommate walked in while I was testing different dressing ratios, tasting straight from the whisk, and looked at me like I had lost my mind until I handed her a spoon. Now she requests this specifically on nights when we are both too tired to cook anything that requires heat or actual effort. Something about all those crisp textures and cool flavors makes it feel like a treat even though it is essentially just a really fancy salad.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here but leftover grilled breast adds even more flavor
• Romaine lettuce: Provides that satisfying crunch that holds up well under the creamy dressing
• Cherry tomatoes: Burst with sweetness when you bite into them and add beautiful color
• Corn kernels: Bring little pockets of sweetness that balance the tangy dressing
• Cucumber: Adds freshness and crunch while lightening up the whole bowl
• Sharp cheddar cheese: The sharpness cuts through the creamy elements and makes everything taste more vibrant
• Red onion: Just enough to add a little bite without overpowering the other flavors
• Fresh chives: Mild onion flavor that ties into the dressing and looks gorgeous sprinkled on top
• Greek yogurt: Creates that velvety texture with way less guilt than traditional sour cream or mayo
• Mayonnaise: Just two tablespoons gives the dressing that familiar ranch richness
• Buttermilk: Thins the dressing to pourable consistency and adds a subtle tang
• Fresh dill, parsley, and chives: The herb trio that makes ranch actually taste like ranch
• Garlic clove: Fresh garlic makes such a difference compared to garlic powder
• Lemon juice: Brightens everything and helps balance the creamy elements

Instructions

Prep all your ingredients:

Chop everything into similar sized pieces so every bite feels balanced and satisfying

Build your salad base:

Use the largest bowl you own because this salad needs room to be tossed properly without spilling

Whisk together the dressing:

Take your time getting the clumps of yogurt smoothed out for that restaurant quality consistency

Dress and toss:

Pour slowly and toss gently to avoid crushing the tomatoes while still coating every single ingredient

Taste and adjust:

This is when you decide if you want more salt, more herbs, or an extra squeeze of lemon

Save

This became my impromptu lunch last weekend when my neighbor text saying she was coming over with wine and zero expectations. We sat on the back steps eating from our bowls while her kids ran around the yard and she kept saying she could not believe something this healthy tasted this good. Sometimes the simplest meals end up being the ones people remember most.

Make It Yours

I have found that crisp bacon takes this into comfort food territory while creamy avocado makes it feel more substantial. Try roasted sweet potatoes in the fall or add crushed tortilla strips for a southwest spin. The base formula works with whatever you have in the fridge.

Dressing Secrets

Fresh herbs absolutely make the difference here but if all you have is dried, use about one third the amount and let the dressing sit longer. Adding a teaspoon of honey balances the acidity if your lemon juice feels too sharp. The consistency should coat a spoon without sliding off immediately.

Serving Ideas

This works as a main course but also shines alongside grilled fish or as part of a bigger spread. Keep the components separate and let everyone build their own bowls for potlucks.

• Serve the dressing on the side if you are packing this for lunch the next day
• Warm the chicken slightly if serving on cold days for a more comforting temperature
• Top with crushed nuts or seeds for extra protein and crunch

Save

Hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prep all the vegetables and chicken in advance, but store the dressing separately. Toss everything together just before serving to keep the vegetables crisp and prevent sogginess.

→ What's the best way to cook the chicken?

Grilled, roasted, or rotisserie chicken all work beautifully. The key is using cooked breast meat that's tender and seasoned. Leftover chicken from another meal is perfect here.

→ Is the Greek yogurt ranch dressing tangy?

The Greek yogurt provides a pleasant tanginess while being lighter than traditional mayonnaise-based dressings. Fresh herbs and buttermilk enhance the classic ranch flavor everyone loves.

→ Can I use different vegetables?

Absolutely. Bell peppers, shredded carrots, avocado, or radishes make excellent additions. Just keep the total vegetable quantity similar for proper dressing coverage.

→ How long does this keep in the refrigerator?

Store undressed salad components in airtight containers for up to 3 days. Keep the dressing separately and it will last about a week. Toss individual portions as needed.

→ Is this gluten-free?

The base ingredients are naturally gluten-free. Just ensure your ranch seasoning blend and mayonnaise are certified gluten-free if you have celiac disease or sensitivity.