Ranch Chicken Chopped Salad (Printer-friendly)

Fresh chopped salad with chicken, vegetables, and creamy Greek yogurt ranch dressing

# What You'll Need:

→ Salad Components

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 - 1/2 cup shredded sharp cheddar cheese
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh chives or green onions, sliced

→ Greek Yogurt Ranch Dressing

09 - 3/4 cup plain Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons buttermilk or milk
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped
15 - 1 garlic clove, minced
16 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1 teaspoon lemon juice

# How to Make It:

01 - Chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and slice the fresh chives or green onions.
02 - In a large salad bowl, combine the chopped lettuce, cooked chicken, corn kernels, cherry tomatoes, cucumber, red onion, shredded cheddar cheese, and fresh chives.
03 - In a medium bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, fresh dill, parsley, chives, minced garlic, onion powder, oregano, salt, black pepper, and lemon juice until smooth and creamy.
04 - Pour the dressing over the salad mixture. Toss thoroughly with salad tongs to ensure all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately, garnished with extra fresh herbs.

# Expert Advice:

01 -
  • The Greek yogurt ranch tastes just as rich as the restaurant version but you can actually pronounce all the ingredients
  • Everything gets chopped into bite sized pieces so every single forkful has the perfect ratio of chicken to veggies to cheese
  • You can prep all the components in advance and toss it together in under five minutes
02 -
  • The dressing tastes better after it sits for at least 15 minutes so the herbs have time to wake up
  • Excess moisture from tomatoes can make the salad soggy if you dress it too far ahead
  • Room temperature chicken absorbs more flavor than cold straight from the fridge
03 -
  • A mezzaluna makes quick work of all that chopping but a sharp chef knife works just fine
  • Massage a tiny bit of olive oil into the lettuce leaves to keep them extra crisp
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