Ranch Chicken Chopped Salad

My roommate Sarah used to make chopped salads every Sunday for meal prep, and I thought she was crazy until I tried one. The way all those textures and flavors hit your fork at once somehow makes vegetables feel exciting instead of obligatory. Now I get why she was so evangelical about it.

Last summer I made this for a crowd and watched three self proclaimed salad haters go back for seconds. Something about that sweet corn hitting the sharp cheddar while the cool cucumber cuts through the creamy dressing just works.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• Romaine lettuce: Provides that satisfying crunch and holds up better than delicate greens
• Cherry tomatoes: Sweet little bursts of juice that balance the sharp cheese
• Corn kernels: Fresh or canned corn adds natural sweetness that makes every bite interesting
• Cucumber: Keeps everything fresh and light while adding more crisp texture
• Sharp cheddar: The sharpness cuts through the creamy dressing and adds depth
• Red onion: Just enough bite to wake up your palate without being overwhelming
• Fresh chives: Mild onion flavor that ties everything together beautifully
• Greek yogurt: Creates that tangy ranch base with way more protein than sour cream
• Mayonnaise: Just two tablespoons adds the rich backbone yogurt alone cannot provide
• Buttermilk: Thins the dressing to pourable consistency while adding tang
• Fresh dill: That unmistakable ranch flavor that makes everything taste familiar
• Fresh parsley: Brightens up the creamy dressing and adds color
• Garlic: One clove is plenty since it is raw and will be potent
• Dried oregano: Adds that classic herb note you expect in ranch
• Lemon juice: Brightens the whole dressing and keeps it from being too heavy

Instructions

Prep your vegetables:

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

Combine the salad base:

Toss all those beautiful chopped ingredients in your largest bowl.

Whisk the dressing:

Mix the yogurt, mayo, buttermilk and herbs until smooth and creamy.

Dress and toss:

Pour the dressing over and use tongs to coat everything evenly.

Taste and serve:

Add more salt or pepper if needed and enjoy immediately.

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This salad has become my go to for those nights when I want something substantial but not heavy. The protein keeps me full for hours while all those fresh vegetables make me feel like I made a healthy choice.

Making It Your Own

Sometimes I swap in avocado for the cheese when I want something creamier, or add crispy bacon because bacon makes everything better. The formula works with whatever vegetables you have in your crisper drawer.

Getting The Texture Right

The key is chopping everything to roughly the same size, about bite sized pieces. When every ingredient is uniform you get that perfect restaurant style chopped salad experience in every single forkful.

Serving Suggestions

This salad stands on its own as a complete meal but pairs beautifully with crusty bread or a light soup. The dressing is thick enough that you can actually use it as a dip for raw vegetables too.

• Chill your bowl for 10 minutes before serving to keep everything extra crisp
• Wait to dress individual portions if you are taking this to a potluck
• Extra fresh herbs on top make it look fancy with zero extra effort

Save Pin

There is something deeply satisfying about a salad that leaves you feeling energized instead of deprived. This one hits that sweet spot every single time.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can chop all ingredients and store them separately in airtight containers for up to 24 hours. Prepare the dressing and refrigerate separately. Assemble and toss just before serving to maintain crispness and prevent wilting.

→ What type of chicken works best?

Grilled or roasted chicken breast yields the best results. Rotisserie chicken is an excellent time-saving option. Avoid boiled chicken as it can become dry. Slice or chop into bite-sized pieces for even distribution throughout the salad.

→ How can I make this dressing thicker or thinner?

Adjust consistency by adding more Greek yogurt for thickness or extra buttermilk for a lighter drizzle. Start with the buttermilk amount and gradually increase until you reach your preferred consistency. The dressing will thicken slightly when refrigerated.

→ Are there good substitutions for ingredients?

Swap romaine for mixed greens or spinach. Use regular plain yogurt instead of Greek yogurt for lighter texture. Add avocado, bacon bits, or croutons for variation. Cherry tomatoes can be replaced with diced heirloom tomatoes. Bell peppers work well as additions.

→ Is this salad suitable for meal prep?

Absolutely. Prepare individual portions by keeping dressing separate and storing in glass containers for up to 3 days. The salad components stay fresh when properly stored. Add dressing just before eating to maintain optimal texture and crispness.

→ How do I store leftover dressing?

Store the Greek yogurt ranch dressing in an airtight container in the refrigerator for up to 5 days. Give it a gentle stir before use as separation may occur. Keep away from strong-smelling foods to prevent flavor transfer.