Ranch Chicken Chopped Salad (Printable)

Fresh chopped salad featuring grilled chicken, romaine, corn, tomatoes, and cheddar with creamy Greek yogurt ranch dressing.

# Components:

→ Salad Base

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

# Method:

01 - Chop romaine lettuce, cooked chicken breast, cherry tomatoes, cucumber, red onion, and fresh chives into uniform, bite-sized pieces.
02 - In a large salad bowl, combine chopped 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, pepper, and lemon juice until smooth and fully incorporated.
04 - Pour dressing over assembled salad ingredients and toss thoroughly with salad tongs to ensure even coating.
05 - Taste and adjust seasoning as needed. Serve immediately, optionally garnished with additional fresh chives or herbs.

# Expert Advice:

01 -
  • The Greek yogurt ranch is creamy but lighter, so you can go back for seconds without feeling weighed down.
  • Every bite has crunch, sweetness, and sharpness all at once, keeping your fork busy.
  • It comes together faster than ordering takeout and tastes like you put in way more effort than you did.
  • Leftovers hold up well for lunch the next day if you keep the dressing separate.
02 -
  • If you dress the salad too early, the lettuce will wilt and lose its crunch, so wait until just before serving.
  • Using cold ingredients, especially the chicken and dressing, keeps the salad refreshing and crisp.
  • If the dressing feels too thick, add a splash more buttermilk or even water to thin it out.
03 -
  • If you don't have buttermilk, mix regular milk with a splash of lemon juice or white vinegar and let it sit for five minutes.
  • Taste the dressing before you pour it over the salad, because it's much easier to adjust the seasoning in the bowl than after everything is mixed.
  • Use a salad spinner to dry your lettuce completely, because wet greens will dilute the dressing and make everything soggy.
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