Save Last summer, my sister came over for lunch and I threw together whatever was in the fridge. That chaotic midday meal turned into this salad, and she texted me three days later asking for the recipe because she couldn't stop making it for her own family.
I started making this on Sunday afternoons when I wanted something substantial but not heavy. Now it's become my go to when friends drop by unexpectedly because it looks impressive but comes together in minutes.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or grill some breasts ahead of time and keep them in the fridge
- 5 cups romaine lettuce: Chop it into manageable pieces rather than ripping it by hand for better texture
- 1 cup cherry tomatoes: Look for ones that feel heavy for their size, they'll be sweeter and juicier
- 1 cup corn kernels: Fire roasted canned corn adds amazing depth, but fresh sweet corn works beautifully in season
- 1 cup cucumber: English cucumbers are ideal since they have fewer seeds and thinner skin
- 1/2 cup sharp cheddar cheese: The sharpness cuts through the creamy dressing, mild cheddar gets lost here
- 1/4 cup red onion: Soak the diced onion in cold water for 10 minutes to tame the bite if you're sensitive
- 3/4 cup Greek yogurt: Full fat Greek yogurt makes the dressing velvety, but 2% works if you're watching calories
- 2 tablespoons mayonnaise: Just enough to give the dressing that classic ranch mouthfeel
- 2 tablespoons buttermilk: Regular milk works in a pinch, but buttermilk adds authentic tang
- Fresh herbs: The combination of dill, parsley, and chives is non negotiable for that real ranch flavor
Instructions
- Prep your vegetables:
- Chop everything into uniform bite sized pieces so the salad is easy to eat and the flavors distribute evenly
- Combine the salad base:
- Toss the lettuce, chicken, corn, tomatoes, cucumber, onion, cheddar, and chives in your largest bowl
- Whisk the dressing:
- Combine the Greek yogurt, mayonnaise, buttermilk, herbs, garlic, and spices until completely smooth
- Dress and toss:
- Pour the dressing over the salad and use tongs to toss thoroughly until every piece is lightly coated
- Taste and adjust:
- Serve right away while the vegetables still have their crunch, adding extra herbs on top if you like
Save My neighbor came over while I was making this one evening and ended up staying for dinner. Now every time she sees me carrying in groceries, she asks if I'm making that salad again.
Make Ahead Magic
Prep all the vegetables and store them in separate containers in the refrigerator. Keep the dressing in a jar and the chicken cooked and ready. When you're ready to eat, just combine and toss.
Dressing Variations
Swap the fresh herbs for whatever you have growing in your garden. Basil and cilantro both work surprisingly well in place of the dill for a completely different flavor profile.
Perfect Pairings
This salad is substantial enough to stand alone, but a slice of crusty bread never hurt anyone. A chilled white wine or sparkling water with lemon makes it feel like restaurant quality.
- Add crispy prosciutto instead of bacon for an elegant twist
- Try goat cheese crumbles in place of cheddar when you want something fancy
- Top with toasted sunflower seeds for extra crunch and protein
Save There's something deeply satisfying about a salad that feels like a complete meal. This one hits every note and never leaves you wanting more.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken saves time and adds excellent flavor. Simply shred or chop it into bite-sized pieces. One store-bought rotisserie chicken typically yields about 2-3 cups of meat.
- → How far in advance can I prepare this salad?
Prepare all components separately up to 24 hours ahead. Keep lettuce and vegetables in separate containers. Add dressing just before serving to maintain crispness. You can prepare the dressing 2-3 days in advance.
- → What substitutions work for the Greek yogurt ranch dressing?
Use regular plain yogurt for a lighter consistency, or substitute buttermilk for Greek yogurt if preferred. For dairy-free options, try coconut yogurt or cashew cream. The fresh herbs are essential for flavor but can be adjusted based on preference.
- → Is this gluten-free?
Yes, all main ingredients are naturally gluten-free. However, verify that store-bought mayonnaise and any seasonings don't contain hidden gluten. If using commercial ranch seasoning packets, check labels as they may contain gluten.
- → What proteins can I add for variation?
Crispy bacon, grilled shrimp, hard-boiled eggs, or chickpeas work wonderfully. You can also use turkey breast or rotisserie turkey. These additions boost protein content and create different flavor profiles.
- → How should I store leftovers?
Store undressed salad components in an airtight container for up to 3 days. Keep dressing separate in the refrigerator for up to 4 days. Combine just before eating to preserve lettuce texture and prevent sogginess.