Save Last summer, I stood at my kitchen counter staring at a wilted bag of lettuce and leftover grilled chicken, determined not to waste a thing. I grabbed whatever looked promising from the fridge: corn, tomatoes, a block of cheddar, and decided to chop everything into tiny, satisfying pieces. What started as a clean-out-the-fridge moment turned into my most-requested salad, the kind that disappears from the bowl before I even sit down. Now I make it on purpose, not by accident.
I brought this salad to a potluck once, skeptical anyone would go for salad when there were ribs and mac and cheese on the table. By the time I looked up, the bowl was empty and three people were asking for the recipe. One friend even texted me two days later to confirm the dressing ingredients because she'd already made it twice. That's when I knew this wasn't just another salad.
Ingredients
- Cooked chicken breast: Grilled or rotisserie both work beautifully, just make sure it is cool before chopping so it stays tender and does not wilt the lettuce.
- Romaine lettuce: Its sturdy crunch holds up to the dressing without getting soggy, and chopping it small makes every bite feel intentional.
- Cherry tomatoes: Halve them so their sweetness bursts in your mouth instead of rolling off your fork.
- Corn kernels: Canned is easiest, but if you have leftover grilled corn, use that for a smoky sweetness.
- Cucumber: Dice it small for crisp little pockets of coolness that balance the richness of the cheese and dressing.
- Sharp cheddar cheese: Shred it yourself if you can, the pre-shredded stuff has a coating that keeps it from melting into the salad as nicely.
- Red onion: Finely diced so you get the bite without overwhelming everything else.
- Fresh chives or green onions: They add a mild oniony freshness that makes the whole salad feel alive.
- Plain Greek yogurt: The base of the dressing, thick and tangy, it replaces most of the mayo without anyone noticing.
- Mayonnaise: Just a little for creaminess and to help the dressing cling to every piece.
- Buttermilk: Thins the dressing to pourable consistency and adds that classic ranch tang.
- Fresh dill, parsley, and chives: The trio that makes ranch taste like ranch, bright and herbaceous.
- Garlic clove: Minced fine so it disappears into the dressing but leaves its warmth behind.
- Onion powder and dried oregano: They add depth without extra chopping, the backbone of that familiar ranch flavor.
- Lemon juice: A squeeze at the end brightens everything and keeps the dressing from feeling too heavy.
Instructions
- Prep Your Ingredients:
- Chop the lettuce, chicken, tomatoes, cucumber, onion, and chives into bite-sized pieces, keeping everything uniform so each forkful is balanced. This is the most time-consuming part, but it makes all the difference.
- Build the Salad:
- Toss the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives together in a large bowl. Mix gently but thoroughly so everything mingles.
- Whisk the Dressing:
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, dill, parsley, chives, garlic, onion powder, oregano, salt, pepper, and lemon juice until smooth and creamy. Taste it now, this is your chance to adjust before it hits the salad.
- Toss and Serve:
- Pour the dressing over the salad and toss well, making sure every piece gets coated. Serve immediately while everything is still crisp and cold.
Pin it My sister, who claims she does not like salad, ate two bowls of this and then asked if I had more chicken so she could make it at home. Watching her go back for seconds was better than any compliment. It is the kind of dish that changes people's minds about what salad can be.
Storing and Making Ahead
I have learned the hard way to store the dressing separately if I am making this ahead. Keep the chopped salad ingredients in an airtight container and the dressing in a jar in the fridge for up to two days. When you are ready to eat, toss them together and it tastes just as fresh as if you made it that minute. Leftover dressed salad does not hold up well, so only dress what you will eat right away.
Swaps and Variations
This salad is forgiving and welcomes whatever you have on hand. Swap the chicken for grilled shrimp or even chickpeas if you want to keep it vegetarian. Add diced avocado for creaminess, crispy bacon for smokiness, or roasted red peppers for sweetness. I have also used crumbled feta instead of cheddar when I am feeling adventurous, and it works beautifully with the herbs in the dressing.
Serving Suggestions
This salad is hearty enough to be a full meal on its own, but it also pairs wonderfully with a slice of crusty bread or a handful of tortilla chips for scooping. I love serving it at summer barbecues alongside grilled anything, or packing it for lunch in a big jar with the dressing at the bottom. It feels light but keeps you full for hours, which is exactly what I want from a midday meal.
- Serve it in individual bowls topped with extra chives and a sprinkle of cheese for a pretty presentation.
- Pair it with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
- Pack it for picnics or potlucks, just remember to bring the dressing on the side.
Pin it This salad has become my answer to what's for dinner when I want something satisfying but not heavy. It is proof that simple ingredients, chopped small and tossed with care, can be more exciting than anything complicated.
Frequently Asked Questions
- → Can I prepare this salad in advance?
Yes, you can prep the individual components up to 24 hours ahead. Keep the dressing separate and store in an airtight container. Toss everything together just before serving to maintain crispness.
- → What type of chicken works best?
Grilled or roasted chicken breast provides the ideal texture. Rotisserie chicken is a convenient shortcut that adds extra flavor. Cook chicken to an internal temperature of 165°F before chopping.
- → How can I make this dressing creamier?
Increase the mayonnaise to 3 tablespoons or add an extra tablespoon of Greek yogurt. For tanginess, use full-fat Greek yogurt instead of 2% milk versions.
- → What substitutions work for the cheese?
Blue cheese crumbles or feta offer bold alternatives. Gouda or Gruyère provide a slightly milder option. You can also use a combination of cheeses for complexity.
- → Is this truly gluten-free?
Most ingredients are naturally gluten-free, but verify your mayonnaise and any seasonings for cross-contamination. Many commercial ranch seasonings contain gluten, so use certified gluten-free versions or prepare your own spice blend.
- → What beverages pair well with this dish?
Chilled Sauvignon Blanc complements the fresh flavors beautifully. Iced tea, sparkling lemonade, or a crisp pilsner beer also work wonderfully as refreshing accompaniments.