Ranch Chicken Chopped Salad (Print Version)

Fresh chopped salad featuring grilled chicken, romaine, corn, tomatoes, and cheddar with a 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

# How to Make It:

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

# Additional Tips::

01 -
  • Every bite has a little bit of everything, no sad forkfuls of just lettuce.
  • The Greek yogurt ranch tastes indulgent but keeps things light enough that you actually feel good after eating it.
  • It comes together in less time than it takes to wait for takeout, and somehow tastes better every time.
02 -
  • Do not dress the salad until right before serving or the lettuce will wilt and lose its crunch.
  • If your dressing feels too thick, add buttermilk a teaspoon at a time until it is pourable but still clings to the vegetables.
  • Taste the dressing before adding it to the salad, it should be slightly overseasoned on its own because the vegetables will dilute it.
03 -
  • Use a rotisserie chicken to save time, the seasoned skin adds extra flavor when chopped into the salad.
  • Chill your salad bowl in the fridge for ten minutes before assembling so everything stays crisp longer.
  • Double the dressing recipe and keep extra in the fridge, it is perfect for dipping vegetables or drizzling over baked potatoes.
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