Ranch Chicken Chopped Salad

Last summer my neighbor brought over a container of this salad after I mentioned I was too exhausted to cook. It sat in my fridge for two hours before I finally caved and took a bite, then proceeded to eat the entire container standing up by the open refrigerator door.

My sister in law requested this for every single family gathering last summer, which is saying something considering she is notoriously picky about salads. She even started keeping containers of pre-chopped vegetables in her fridge just so she could make it on Tuesday nights after soccer practice.

Ingredients

• 2 cups cooked chicken breast: Grilled adds smoky depth but rotisserie works perfectly for busy weeks
• 5 cups romaine lettuce: Provides the perfect crunchy base that holds up well under dressing
• 1 cup cherry tomatoes: Their sweetness balances the sharp cheddar beautifully
• 1 cup corn kernels: Fresh off the cob in summer or canned works just fine
• 1 cup cucumber: Adds refreshing crunch and keeps things light
• 1/2 cup sharp cheddar cheese: The bold flavor makes every bite satisfying
• 1/4 cup red onion: Finely diced so you get flavor without overwhelming bites
• 3/4 cup Greek yogurt: Creates that creamy ranch texture we all crave
• 2 tablespoons mayonnaise: Just enough to round out the yogurt tang
• 2 tablespoons buttermilk: Thins the dressing to perfect pourable consistency
• Fresh herbs (dill, parsley, chives): The trio that makes ranch actually taste like ranch

Instructions

Prep your vegetables:

Chop everything into similar sized pieces so each forkful gets a little bit of everything

Combine the salad:

Toss all ingredients in your largest bowl to prevent overflow when mixing

Whisk the dressing:

Stir until completely smooth and let it sit for five minutes to thicken slightly

Dress and serve:

Pour half the dressing first then add more as needed to avoid drowning the greens

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My three year old who normally picks lettuce off his plate actually ate this enthusiastically. Something about the familiar ranch flavor made him forget he was eating a salad.

Making It Your Own

I have discovered that avocado adds incredible creaminess that pairs perfectly with the tangy dressing. Crispy bacon creates a salty crunch that takes this from weekday lunch to Sunday supper material.

Prep Like A Pro

Sunday afternoon prep has saved my weeknight dinner routine countless times. Chop all vegetables and store them in separate containers so everything stays fresh until assembly time.

Serving Suggestions

This salad stands on its own for a satisfying lunch but pairs wonderfully with warm crusty bread. A chilled glass of crisp white wine makes even a Tuesday feel like a special occasion.

• Grilled sourdough makes for excellent croutons if toasted and cubed
• Leftover chicken from Sunday dinner transforms beautifully into this
• The dressing keeps for five days so double the batch

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This is the kind of salad that actually leaves you feeling energized instead of heavy, which is probably why it is become my go-to lunch option all year round.

Recipe FAQs

→ Can I make the dressing ahead of time?

Yes, the Greek yogurt ranch dressing can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a good stir before using.

→ What type of chicken works best?

Grilled, roasted, or rotisserie chicken all work beautifully. Rotisserie chicken is especially convenient and adds great flavor to the salad.

→ Is this salad gluten-free?

Yes, as long as you use gluten-free ranch seasoning. The base ingredients including chicken, vegetables, cheese, and the homemade dressing are naturally gluten-free.

→ Can I add other vegetables?

Absolutely. Avocado, bell peppers, shredded carrots, or radishes make excellent additions. You can also add crispy bacon for extra flavor and texture.

→ How long does the dressed salad keep?

The salad is best served immediately after tossing with the dressing. However, you can prep all the ingredients separately up to a day in advance and toss just before serving.

→ Can I use regular yogurt instead of Greek yogurt?

Yes, but the dressing will be thinner. Greek yogurt provides a creamier texture and higher protein content, which helps the dressing coat the salad better.