Ranch Chicken Chopped Salad (Print Version)

Vibrant chopped salad featuring grilled chicken, sweet corn, crisp lettuce, and cheddar with a lighter Greek yogurt ranch dressing.

# What You'll Need:

→ 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

# How-To Steps:

01 - Chop romaine lettuce, chicken breast, cherry tomatoes, cucumber, red onion, and fresh chives. Measure out corn kernels and shredded cheddar cheese.
02 - In a large salad bowl, combine lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar cheese, and chives.
03 - In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, buttermilk, dill, parsley, chives, minced garlic, onion powder, oregano, salt, pepper, and lemon juice until smooth and well combined.
04 - Pour prepared dressing over salad mixture and toss thoroughly to evenly coat all ingredients.
05 - Taste salad and adjust seasoning as needed. Serve immediately, garnished with additional fresh chives or herbs if desired.

# Expert Advice:

01 -
  • The dressing comes together in literally two minutes and keeps in the fridge for days, meaning you can whip this up even on your most exhausted weeknights
  • Everything gets chopped into bite sized pieces, so each forkful has the perfect ratio of creamy, crunchy, sweet, and savory
  • Using Greek yogurt instead of all mayonnaise cuts way back on calories while still delivering that tangy ranch punch we all secretly crave
02 -
  • This salad tastes best served immediately, but if you need to meal prep it, store the dressing separately and toss right before eating to keep everything crisp
  • The Greek yogurt dressing thickens up in the fridge, so stir in a tiny splash of water or milk to thin it out again before serving leftovers
03 -
  • Use a really sharp knife for all the chopping, clean cuts make vegetables taste better and keep their texture longer
  • Let the dressing sit in the refrigerator for at least an hour before serving if you have time, the flavors really develop and meld together beautifully
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