Ranch Chicken Chopped Salad (Print View)

Fresh chopped salad with grilled chicken, corn, tomatoes, cucumber, and cheddar in a lighter Greek yogurt ranch dressing.

# Components:

→ Salad

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 - 1/2 cup sharp cheddar cheese, shredded
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh chives, sliced

→ Greek Yogurt Ranch Dressing

09 - 3/4 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 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1 teaspoon fresh lemon juice

# Directions:

01 - Chop the romaine lettuce, chicken breast, cherry tomatoes, cucumber, red onion, and fresh chives into uniform pieces for even distribution throughout the salad.
02 - Combine the chopped lettuce, cooked chicken, corn kernels, tomatoes, cucumber, red onion, shredded cheddar cheese, and chives in a large salad bowl.
03 - Whisk together Greek yogurt, mayonnaise, and buttermilk in a medium bowl. Add fresh dill, parsley, chives, minced garlic, onion powder, oregano, salt, black pepper, and lemon juice. Whisk until smooth and fully incorporated.
04 - Pour the prepared dressing over the salad mixture and toss thoroughly with salad tongs to ensure even coating of all ingredients.
05 - Taste the salad and adjust seasoning as needed. Serve immediately, optionally garnished with additional fresh chives or herbs.

# Expert Advice:

01 -
  • It tastes indulgent but uses Greek yogurt instead of sour cream, so you can go back for seconds without feeling sluggish.
  • Everything gets chopped small, so every forkful has a little bit of everything instead of hunting for the good stuff.
  • The dressing keeps for days in the fridge, which means you can meal prep the components and toss them together in under five minutes.
02 -
  • Don't dress the salad until right before serving, the lettuce will wilt and the whole thing turns soupy if it sits too long.
  • If you're meal prepping, keep the dressing in a separate jar and the salad components in another container, then toss them together when you're ready to eat.
  • Taste your dressing before you pour it, Greek yogurt brands vary in tanginess and you might need an extra squeeze of lemon or pinch of salt.
03 -
  • Use rotisserie chicken to save time, and shred it instead of chopping if you want the chicken to mix more evenly throughout the salad.
  • Make a double batch of the dressing and keep it in the fridge, it's great on wraps, grain bowls, or as a dip for raw vegetables.
  • If you don't have buttermilk, mix regular milk with a splash of lemon juice or white vinegar and let it sit for five minutes before adding it to the dressing.
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