Ranch Chicken Chopped Salad (Print)

Vibrant chopped salad featuring grilled chicken, fresh vegetables, sharp cheddar, and a lighter Greek yogurt ranch dressing.

# Ingredients:

→ 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 lemon juice

# Directions:

01 - Chop lettuce, chicken, tomatoes, cucumber, onion, and chives into uniform pieces for even distribution.
02 - Combine lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar cheese, and chives in a large salad bowl.
03 - Whisk together Greek yogurt, mayonnaise, buttermilk, dill, parsley, chives, garlic, onion powder, oregano, salt, pepper, and lemon juice until smooth and creamy.
04 - Pour dressing over salad and toss thoroughly to evenly coat all ingredients.
05 - Taste and adjust seasoning as needed. Serve immediately, garnishing with additional fresh chives or herbs if desired.

# Expert Tips:

01 -
  • The creamy Greek yogurt ranch tastes indulgent but keeps things surprisingly light.
  • Every bite has crunch, sweetness, and sharpness all at once.
  • It comes together faster than ordering takeout and actually fills you up.
  • You can prep everything ahead and toss it together right before serving.
02 -
  • Don't dress the salad until you're ready to eat, the lettuce will wilt if it sits too long.
  • If your dressing is too thick, add a splash more buttermilk or even water to loosen it up.
  • Leftover dressing keeps in the fridge for up to five days and tastes even better the next day.
03 -
  • Use full-fat Greek yogurt if you want a richer, creamier dressing that clings better to the salad.
  • Chop everything as uniformly as possible so you get a little bit of each ingredient in every bite.
  • If you're meal prepping, store the dressing separately and toss right before eating to keep things crisp.
Back