Ranch Chicken Chopped Salad (Printable)

Fresh chopped salad with chicken, corn, lettuce, and cheddar in creamy Greek yogurt ranch dressing.

# What Goes In:

→ 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 shredded sharp cheddar cheese
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 lemon juice

# How to Make It:

01 - Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Dice the cucumber into small cubes. Finely dice the red onion. Slice the fresh chives. Chop the cooked chicken breast into uniform pieces.
02 - In a large salad bowl, combine the chopped lettuce, chicken, corn kernels, cherry tomatoes, cucumber, red onion, shredded cheddar cheese, and sliced chives.
03 - In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, and buttermilk until smooth. Add the fresh dill, parsley, chives, minced garlic, onion powder, dried oregano, salt, black pepper, and lemon juice. Whisk vigorously until fully incorporated and creamy.
04 - Pour the Greek yogurt ranch dressing over the salad. Use salad tongs to toss thoroughly, ensuring all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with extra fresh chives or herbs if desired.

# Expert Tips:

01 -
  • The Greek yogurt ranch dressing gives you all that beloved flavor with half the guilt of traditional versions
  • Everything gets chopped into bite sized pieces so every forkful is perfectly balanced
  • You can prep all the components ahead and assemble in under five minutes
02 -
  • The salad will get soggy if dressed too far ahead, so always toss right before serving
  • Room temperature ingredients absorb dressing better than cold ones straight from the fridge
  • The dressing thickens as it sits, so you may need to thin it with another splash of buttermilk
03 -
  • Use a salad spinner to thoroughly dry the lettuce after washing so the dressing actually sticks to the leaves
  • Let the dressed salad sit for just two minutes before serving to let flavors meld, but no longer or it wilts
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