Pin My neighbor tossed a bag of romaine over the fence one summer afternoon, claiming her garden had gone rogue. I had leftover chicken in the fridge and a half-empty container of Greek yogurt staring me down. What started as a fridge clean-out turned into this salad, and I've been making it ever since. It's one of those recipes that feels like you're doing something good for yourself without any of the usual sacrifice.
I brought this to a potluck once, and someone asked if I'd picked it up from a fancy lunch spot downtown. That made me laugh because it was just things I had on hand. The secret is chopping everything small so each forkful gets a little bit of everything. It's the kind of salad that doesn't need a speech, it just speaks for itself.
Ingredients
- Cooked chicken breast: Grilled or rotisserie both work beautifully, just make sure it's tender and chopped into bite-sized pieces so it mixes in easily.
- Romaine lettuce: The sturdy leaves hold up to the dressing without wilting into sad little ribbons.
- Cherry tomatoes: Their sweetness balances the tang of the dressing, halve them so the juice mingles with everything else.
- Corn kernels: Whether canned or fresh off the cob, they add little bursts of sweetness and texture.
- Cucumber: Dice it small for a cool, crisp contrast that keeps the salad feeling fresh.
- Sharp cheddar cheese: A little goes a long way, the sharpness cuts through the creaminess perfectly.
- Red onion: Finely diced so it adds zing without overwhelming every bite.
- Fresh chives or green onions: They bring a mild, grassy note that ties everything together.
- Plain Greek yogurt: The base of the dressing, thick and tangy, it replaces most of the mayo you'd expect.
- Mayonnaise: Just a touch to add richness and help the dressing cling to the vegetables.
- Buttermilk: This thins the dressing to the perfect pourable consistency and adds a subtle tang.
- Fresh dill, parsley, and chives: The holy trinity of ranch flavor, fresh herbs make all the difference here.
- Garlic clove: One minced clove is enough to add depth without making the dressing too sharp.
- Onion powder and dried oregano: These bring the classic ranch backbone that everyone recognizes.
- Salt, black pepper, and lemon juice: They brighten and balance, don't skip the lemon, it wakes everything up.
Instructions
- Prep your ingredients:
- Chop the lettuce, chicken, tomatoes, cucumber, onion, and chives into small, even pieces. This is where the magic happens, uniform bites mean every forkful is balanced.
- Combine the salad base:
- Toss the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives together in a large bowl. It should look vibrant and colorful, like a farmers market in a bowl.
- Whisk the dressing:
- In a separate bowl, whisk together the Greek yogurt, mayo, buttermilk, dill, parsley, chives, garlic, onion powder, oregano, salt, pepper, and lemon juice until smooth and creamy. Taste it, adjust the salt or lemon if needed.
- Dress and toss:
- Pour the dressing over the salad and toss gently but thoroughly so every ingredient gets coated. Use salad tongs or your hands, just make sure it's evenly mixed.
- Serve immediately:
- Taste one more time for seasoning, then serve right away while everything is still crisp and fresh. Garnish with extra chives or a crack of black pepper if you like.
Pin The first time I made this for my sister, she ate two bowls and then asked for the recipe on the spot. She said it reminded her of the salads we used to get at the deli near our old apartment, but better because it didn't leave her feeling heavy. That's when I realized this wasn't just a salad, it was a little piece of comfort that didn't weigh you down.
Choosing Your Chicken
Rotisserie chicken is my go-to because it's already seasoned and juicy, plus it saves time. If you're grilling your own, a quick marinade of olive oil, lemon, and garlic does wonders. Either way, let the chicken cool before chopping so it doesn't wilt the lettuce. Cold or room temperature chicken works best here, it keeps the salad refreshing instead of steamy.
Making the Dressing Ahead
I almost always make the dressing the night before. The flavors meld together as it sits, and the garlic mellows out just enough. Store it in a jar with a tight lid and give it a good shake before using. If it thickens up in the fridge, a teaspoon of water or buttermilk will bring it back to life.
Variations and Add-Ins
This salad is a blank canvas for whatever you have on hand. I've added diced avocado for creaminess, crispy bacon for crunch, or even roasted chickpeas for a vegetarian twist. Bell peppers, shredded carrots, or a handful of croutons all work beautifully. The dressing is forgiving, so don't be afraid to experiment.
- Try adding a handful of tortilla strips for extra crunch and a Southwestern vibe.
- Swap the cheddar for crumbled feta or goat cheese if you want something tangy and creamy.
- A drizzle of hot sauce or a pinch of cayenne in the dressing adds a nice kick.
Pin This salad has become my answer to busy weeknights and lazy Sundays alike. It's proof that something simple, made with care, can be more satisfying than anything complicated.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, chop and store the vegetables and chicken separately in containers for up to 2 days. Prepare the dressing up to 3 days ahead. Combine just before serving to keep the lettuce crisp and prevent the salad from becoming soggy.
- → What are good substitutes for Greek yogurt?
You can use plain regular yogurt for a lighter texture, sour cream for a tangier flavor, or a combination of both. For a dairy-free option, try cashew cream or silken tofu blended with lemon juice and garlic.
- → How do I make this salad more filling?
Add crispy bacon, diced avocado, hard-boiled eggs, or croutons for extra texture and substance. You can also increase the chicken portion or serve it alongside warm garlic bread or focaccia.
- → Is this salad gluten-free?
All ingredients are naturally gluten-free, but always check the label on mayonnaise and any ranch seasoning blends if using them. Ensure all purchased items are certified gluten-free if preparing for someone with celiac disease.
- → What's the best way to cook the chicken?
Grilling or roasting chicken breast produces the best flavor and texture. Grill for 6-7 minutes per side over medium-high heat, or roast at 375°F for 20-25 minutes. Let it rest before chopping to retain juices and tenderness.
- → Can I make the dressing less creamy?
Yes, thin the dressing by adding more buttermilk, milk, or a splash of lemon juice until you reach your desired consistency. This also works well for drizzling over individual servings instead of coating the entire salad.