Ranch Chicken Chopped Salad

My sister-in-law brought this salad to our Fourth of July picnic last year, and I honestly hovered over the serving bowl the entire afternoon. The combination of cool crisp vegetables against that tangy homemade dressing just works in this way that feels both indulgent and somehow virtuous at the same time.

I started doubling the dressing recipe after my husband literally drank the leftover from the bottom of the salad bowl at that first picnic. Now I keep a jar in the fridge because my kids have started requesting it on everything from sandwiches to baked potatoes.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or grill some breasts on Sunday and you are halfway to dinner all week
• 5 cups romaine lettuce: Look for heads with tight, crisp hearts and avoid any leaves that are wilted or showing brown edges
• 1 cup cherry tomatoes: The sweetness of cherry tomatoes really balances the sharp cheddar and tangy dressing perfectly
• 1 cup corn kernels: Fire-roasted canned corn adds amazing depth, but fresh sweet corn in season is absolutely worth seeking out
• 1 cup cucumber: English or Persian cucumbers work best since they have thinner skin and fewer seeds
• 1/2 cup sharp cheddar cheese: The sharpness really cuts through the creamy dressing, so do not swap for mild
• 1/4 cup red onion: Soak the diced onion in ice water for 10 minutes to tame the bite if you are sensitive to raw onion
• 3/4 cup plain Greek yogurt: Full fat or 2 percent gives the best texture and mouthfeel for the dressing
• 2 tablespoons mayonnaise: This small amount makes all the difference in achieving that authentic ranch flavor
• 2 tablespoons buttermilk: Regular milk works in a pinch, but buttermilk adds that subtle tang you cannot quite replicate
• Fresh herbs (dill, parsley, chives): Using all three fresh makes the dressing taste like something from a restaurant, not a packet

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Prep your mise en place:

Chop everything into similar bite-sized pieces so every forkful gets a little bit of everything

Build the salad base:

Toss all the salad ingredients together in your largest bowl, but hold off on the dressing until just before serving

Whisk up the magic:

Combine all dressing ingredients and let it sit for at least 10 minutes so the dried herbs wake up and the flavors meld together

Bring it all together:

Pour half the dressing over the salad first and toss gently to see how much you actually need, then add more from there

Save

This has become my go-to when friends need a meal after having a baby or moving into a new house. Everything holds up beautifully during transport, and people always ask for the dressing recipe before they even finish their first serving.

Make It Your Own

Sometimes I add diced avocado when I want something extra creamy, or crispy bacon if I am feeling indulgent. My friend Sarah swaps the chicken for shrimp in the summer and says it is just as delicious.

Serving Suggestions

This salad actually stands on its own as a complete meal thanks to all that protein, but a slice of crusty bread never hurt anyone. chilled white wine or even sparkling water with lemon makes this feel like a restaurant lunch at home.

Storage and Meal Prep

I keep the chopped vegetables and dressing in separate containers and they stay fresh for at least three days. The chicken is best if stored separately too, then everything comes together in about two minutes when you are ready to eat.

• Chop hard vegetables like cucumber and onion a day ahead
• Store the dressing in a Mason jar for easy shaking
• Wait to add tomatoes until serving time or they get watery

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

Every time I make this, someone asks for the recipe, and honestly that is the highest compliment a home cook can receive.

Recipe Questions

→ Can I make this salad ahead of time?

Yes, you can prep all the vegetables and chicken up to a day in advance. Store them 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. Just make sure the chicken is fully cooked and shredded or chopped into bite-sized pieces before adding to the salad.

→ Is the Greek yogurt ranch dressing healthier than traditional ranch?

Absolutely. The Greek yogurt ranch dressing is lighter than traditional ranch made primarily with mayonnaise and sour cream. Greek yogurt provides protein and probiotics while creating the same creamy texture and tangy flavor you love.

→ Can I make this dairy-free?

Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free cheese or omit the cheddar. For the dressing, use dairy-free mayonnaise and your preferred milk alternative in place of buttermilk.

→ What other vegetables can I add?

Feel free to add avocado, bell peppers, shredded carrots, or radishes for extra crunch and color. You can also include sliced black olives, jalapeños, or pickled red onions for additional flavor dimensions.

→ How long does the dressing keep?

The Greek yogurt ranch dressing will stay fresh in an airtight container in the refrigerator for up to one week. The flavors often develop and improve after a day or two. Give it a good stir before using, as it may separate slightly.