Ranch Chicken Chopped Salad (Printable)

Fresh chopped salad with tender chicken, crisp lettuce, corn, tomatoes, and creamy Greek yogurt ranch dressing.

# What You'll Need:

→ Salad Components

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, halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and slice the fresh chives. Set aside prepared vegetables.
02 - In a large salad bowl, combine the chopped lettuce, cooked chicken breast, corn kernels, cherry tomatoes, diced cucumber, red onion, shredded cheddar cheese, and sliced chives.
03 - In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, buttermilk, fresh dill, fresh parsley, fresh chives, minced garlic, onion powder, dried oregano, salt, black pepper, and lemon juice until smooth and creamy.
04 - Pour the prepared ranch dressing over the salad and toss thoroughly to evenly coat all ingredients.
05 - Taste and adjust seasoning as needed. Serve immediately, optionally garnished with additional fresh chives or herbs.

# Expert Advice:

01 -
  • The Greek yogurt ranch dressing delivers all the creamy satisfaction you crave but with a lighter, fresher finish that will not weigh you down
  • Every single bite contains a perfect little ensemble of crunch, sweetness, salt, and fresh herbs so no two mouthfuls taste exactly the same
  • You can throw this together in under 40 minutes even on a weeknight when cooking feels like too much
02 -
  • Wait until right before serving to toss the dressing with the salad because dressed lettuce gets sad and wilted within an hour
  • The dressing tastes better after it sits in the refrigerator for at least 30 minutes so all the herbs have time to make friends
03 -
  • Dry your lettuce thoroughly after washing because water clinging to the leaves will prevent the dressing from coating properly
  • Toast the corn kernels in a dry skillet for 3 minutes before adding them to the salad for a smoky, caramelized sweetness
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