Save My neighbor knocked on my door one July afternoon holding a bowl covered in foil, asking if I had any ranch seasoning. She was making a salad for a potluck and had run out mid-recipe. I handed her the packet, and she invited me over an hour later to try what she'd made. That chopped salad, bright and crunchy with a tangy yogurt ranch, became the thing I craved every week after. I started making my own version, tweaking the dressing until it tasted like that summer day.
I made this salad for a friend who was training for a half marathon and needed high protein meals that didn't taste like cardboard. She ate it straight from the bowl, standing at my kitchen counter, and asked for the recipe before she even finished. Now she makes it every Sunday and portions it out for the week. It became her thing, and every time I see her post it online, I feel a little proud.
Ingredients
- Cooked chicken breast: Grilled or rotisserie both work beautifully, and using rotisserie saves you a step on busy nights.
- Romaine lettuce: The sturdy leaves hold up to the dressing without wilting into sad ribbons within minutes.
- Cherry tomatoes: Halving them releases their sweetness and keeps them from rolling off your fork.
- Corn kernels: Canned is fine, just drain them well so the salad doesn't get watery.
- Cucumber: Dicing it small means every forkful gets a little cool crunch.
- Sharp cheddar cheese: The sharpness cuts through the creaminess and adds a punch of flavor.
- Red onion: A small amount gives a nice bite without overpowering the whole bowl.
- Fresh chives or green onions: They add a mild oniony brightness that ties everything together.
- Plain Greek yogurt: This is the base of the dressing, thick and tangy, and it keeps things from feeling too heavy.
- Mayonnaise: Just a little gives the dressing that classic ranch richness.
- Buttermilk: It loosens the yogurt and adds a subtle tanginess that makes the dressing pourable.
- Fresh dill, parsley, and chives: Fresh herbs make the dressing taste homemade, not packet-born.
- Garlic clove: One clove is enough to add depth without making your breath regrettable.
- Onion powder and dried oregano: These add that familiar ranch flavor without needing a store-bought mix.
- Lemon juice: A teaspoon brightens the whole dressing and balances the richness.
Instructions
- Prep your ingredients:
- Chop the lettuce, chicken, tomatoes, cucumber, onion, and chives into bite-sized pieces. Having everything ready makes the final assembly feel effortless.
- Combine the salad:
- Toss the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives in a large bowl. The colors alone will make you hungry.
- Make the dressing:
- 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 and adjust the seasoning if it needs more salt or tang.
- Dress and toss:
- Pour the dressing over the salad and toss everything together until every piece is lightly coated. Use your hands or tongs, whatever feels right.
- Serve:
- Plate it up right away, or let it sit for five minutes so the flavors mingle. Garnish with extra chives if you're feeling fancy.
Save One evening, I brought this salad to a backyard dinner where everyone else had brought pasta and casseroles. I worried it would look too simple next to all that comfort food. But people kept coming back for more, and one guy asked if I could teach his wife how to make it. It reminded me that sometimes the freshest, simplest thing on the table is exactly what people want.
How to Store and Prep Ahead
You can chop all the vegetables and chicken up to a day in advance and store them in separate containers in the fridge. Keep the dressing in a jar and shake it before using. When you're ready to eat, just toss everything together. If you're packing this for lunch, layer the dressing on the bottom of your container, then the sturdier ingredients, and the lettuce on top so it stays crisp.
Ways to Change It Up
Add diced avocado right before serving for creaminess, or crumble crispy bacon over the top if you want a smoky, salty contrast. Black beans or chickpeas work well if you want to stretch the servings or add more fiber. Swap the cheddar for crumbled feta or blue cheese if you're feeling adventurous. You can even grill the corn for a slightly charred sweetness that makes the whole salad feel summery.
Serving Suggestions
This salad is hearty enough to stand alone as a meal, but it also pairs beautifully with warm pita bread or a side of tortilla chips for scooping. A chilled Sauvignon Blanc or a tall glass of iced tea complements the freshness without competing with the flavors. If you're serving it for a crowd, set out the dressing on the side so everyone can control how much they want.
- Serve it in individual bowls for a more elegant presentation at a dinner party.
- Pack it in mason jars for grab-and-go lunches that look as good as they taste.
- Double the dressing recipe and keep extra in the fridge for dipping vegetables or drizzling over baked potatoes.
Save This salad has become my go-to when I want something that feels like taking care of myself without a lot of fuss. It's bright, satisfying, and always tastes better than I remember.
Recipe Guide
- → Can I prepare this salad in advance?
Yes, you can prep components separately and store them in airtight containers for up to three days. Keep the dressing separate until serving to prevent the salad from becoming soggy. Toss just before eating for optimal texture.
- → What type of chicken works best?
Grilled or rotisserie chicken offers superior flavor compared to boiled chicken. If using rotisserie chicken from the store, simply shred and chop it. For best results, grill chicken breasts until golden with internal temperature reaching 165°F.
- → Can I substitute Greek yogurt in the dressing?
Absolutely. Plain regular yogurt creates a lighter, thinner dressing. You can also use sour cream for tanginess or a combination of both. Adjust buttermilk or milk ratios to achieve your preferred consistency.
- → How do I make this gluten-free?
This salad is naturally gluten-free as written. Always verify that mayonnaise and any store-bought components lack gluten additives. Check individual labels on seasonings and condiments to ensure they meet gluten-free standards.
- → What dressing alternatives work with this salad?
Try blue cheese crumbles with a lighter vinaigrette, lemon herb dressing, or a balsamic reduction for variation. You can also use store-bought ranch made with Greek yogurt as a time-saving alternative to homemade dressing.
- → Can I add proteins besides chicken?
Certainly. Grilled shrimp, crispy bacon, hard-boiled eggs, or chickpeas make excellent protein additions. Turkey breast and grilled tofu are also nutritious options that pair well with the ranch dressing and fresh vegetables.