Pin It My sister-in-law brought this salad to a summer potluck last year, and I literally hovered over the bowl until she wrote down the recipe for me. The crunch of fresh vegetables against that creamy ranch dressing creates this perfect balance that makes you forget you are eating something healthy. I have made it weekly since then, sometimes for dinner when I want something filling but not heavy.
Last Tuesday, my teenage daughter who usually claims to hate salads asked if she could take the leftovers to school the next day. That never happens. The way the corn sweetness plays with the sharp cheddar and cool dressing somehow converts even the most skeptical eaters.
Ingredients
- Cooked Chicken Breast: Rotisserie chicken works perfectly here, or grill some breasts on Sunday for easy meal prep throughout the week
- Romaine Lettuce: Provides that satisfying crunch and holds up better than delicate greens when dressed
- Cherry Tomatoes: Bursting little jewels of sweetness that balance the creamy dressing
- Corn Kernels: Fresh sweet corn in summer, but canned works beautifully when corn is not in season
- Cucumber: Adds cool, refreshing crunch and keeps the salad feeling light
- Sharp Cheddar Cheese: The sharpness cuts through the rich dressing and adds a savory depth
- Red Onion: A little bite and punch of flavor that makes every fork interesting
- Fresh Chives: Mild onion flavor and beautiful green pop throughout the bowl
- Greek Yogurt: Creates a tangy, protein-rich base for the dressing that tastes surprisingly indulgent
- Mayonnaise: Just two tablespoons adds that familiar ranch creaminess without making it heavy
- Buttermilk: Thins the dressing to perfect pourable consistency while adding subtle tang
- Fresh Dill: That classic ranch flavor that makes the dressing taste authentic and bright
- Fresh Parsley: Adds fresh, grassy notes that balance the rich dairy
- Garlic: One clove is all you need for background warmth without overpowering the fresh herbs
- Lemon Juice: Brightens everything and makes all the flavors pop
Instructions
- Prep Your Vegetables:
- Chop the romaine into bite-sized pieces, halve the cherry tomatoes, dice the cucumber into small cubes, and finely mince the red onion so no single bite overwhelms with onion flavor
- Assemble the Salad Base:
- In a large bowl, combine the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives, creating a colorful mosaic that looks as good as it tastes
- Whisk the Dressing:
- In a medium bowl, combine the Greek yogurt, mayonnaise, buttermilk, fresh herbs, garlic, onion powder, oregano, salt, pepper, and lemon juice, whisking until completely smooth and creamy
- Toss and Serve:
- Pour the dressing over the salad and toss gently but thoroughly until every piece is coated, then serve immediately while the vegetables still have their perfect crunch
Pin It This salad has become my default contribution to every gathering because people genuinely get excited when they see me walking in with the bowl. There is something about chopped salads that feels indulgent and abundant, like a party in a bowl.
Make It Your Own
The beauty of this salad is how easily it adapts to whatever you have in the refrigerator or what is in season. Sometimes I swap in bell peppers or shredded carrots when I want more color, and in late summer I add fresh peaches for an unexpected sweet note.
Perfect Pairings
On warm evenings, I serve this with a crisp white wine and some crusty bread to make it feel more like dinner. When I want something heartier, I add warm corn tortillas on the side and call it taco salad night.
Meal Prep Magic
Sunday afternoons, I chop all the vegetables and store them in separate containers so weeknight lunch assembly takes literally three minutes. The dressing keeps for five days in the refrigerator and actually develops more flavor over time.
- Store the chopped chicken separately from the vegetables to maintain the best texture
- Keep fragile ingredients like tomatoes from getting soggy by storing them in their own small container
- Never dress the entire salad if you are meal prepping, pack the dressing separately and toss right before eating
Pin It Hope this salad brings as many fresh, easy dinners to your table as it has to mine.
Recipe Q&A
- → Can I prepare this salad in advance?
Yes, you can chop all vegetables and cook the chicken ahead of time. Keep them separate in containers and store in the refrigerator for up to 3 days. Prepare the dressing separately as well. Assemble just before serving to maintain crispness.
- → What's the best way to cook the chicken?
Both grilled and roasted chicken work beautifully. For grilled chicken, cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. For roasted, bake at 375°F for 15-20 minutes. Rotisserie chicken is also an excellent time-saving option.
- → Can I make this gluten-free?
Absolutely. This salad is naturally gluten-free as long as you verify your ranch seasoning or use fresh herbs as shown in the recipe. Double-check all jarred ingredients like mayonnaise for gluten additives if you have sensitivities.
- → How should I store leftover dressing?
Store the Greek yogurt ranch dressing in an airtight container in the refrigerator for up to 4 days. The consistency may thicken slightly as it sits. Thin it with a splash of buttermilk or milk if needed before using on future servings.
- → What are good substitutions for ingredients?
Replace Greek yogurt with regular plain yogurt for a lighter texture. Swap cheddar for feta or blue cheese for different flavor profiles. Add avocado, crispy bacon, nuts, or roasted chickpeas for extra texture and nutrition.
- → Is this salad suitable for meal prep?
Yes, this is an excellent meal-prep option. Store the salad components separately from the dressing for maximum freshness. Keep in airtight containers for up to 3-4 days. Combine with dressing just before eating to prevent wilting.