Save My neighbor knocked on the door one June afternoon with a plastic container full of this salad, still cold from her fridge. She'd made extra for a picnic that got rained out and thought I'd like some. One bite and I was texting her for the recipe before I even finished the bowl. The dressing was creamy but somehow didn't weigh me down, and the chicken actually tasted like part of the salad, not just protein dumped on top. I've been making my own version ever since, tweaking the herbs and adding whatever vegetables look good at the store.
I brought this to a potluck once, and my friend who claims she doesn't like salads ate two servings and asked if I had more in the car. She said it didn't feel like eating leaves, which I took as the highest compliment. Now I make it every time someone asks me to bring something healthy to a gathering. It disappears faster than the pasta salads and no one misses the bacon, though I won't judge you if you add it.
Ingredients
- Cooked chicken breast: Grilled or rotisserie both work beautifully, and chopping it small helps it blend into the salad instead of sitting on top like an afterthought.
- Romaine lettuce: It has enough crunch to hold up under the dressing and doesn't wilt into sad green mush if you have leftovers the next day.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the whole bowl soggy.
- Corn kernels: Canned is fine if you drain it well, but if you have leftover grilled corn, slice it off the cob for a subtle smoky sweetness.
- Cucumber: Dice it into small cubes so it adds freshness in every bite without crunching louder than everything else.
- Sharp cheddar cheese: Shred it yourself if you can, the pre shredded stuff has a coating that keeps it from melting into the dressing as nicely.
- Red onion: A small dice gives you flavor without the harsh bite, and soaking it in cold water for five minutes mellows it even more.
- Chives or green onions: They add a mild onion flavor that feels fresh and bright, not overpowering.
- Greek yogurt: The base of the dressing, it gives you that creamy ranch texture with way more protein and less heaviness.
- Mayonnaise: Just two tablespoons adds richness without turning the dressing into a thick paste.
- Buttermilk: It thins the dressing to a pourable consistency and adds a subtle tang that makes the whole thing taste more complex.
- Fresh dill: This is what makes it taste like real ranch instead of a packet, and the fragrance hits you before you even take a bite.
- Garlic clove: One is plenty, you want a whisper of garlic, not a shout.
- Lemon juice: A teaspoon brightens everything and keeps the yogurt from tasting flat.
Instructions
- Prep your ingredients:
- Chop everything into bite sized pieces, keeping the sizes fairly uniform so you get a little of each ingredient on your fork. This is the kind of salad where the knife work makes a difference.
- Combine the salad base:
- Toss the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar, and chives together in a large bowl. Use your hands if the bowl is big enough, it's faster and more fun than tongs at this stage.
- 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 before you pour, this is your chance to adjust the salt or add more lemon if you like things tangier.
- Dress and toss:
- Pour the dressing over the salad and toss until every piece is lightly coated. Start with three quarters of the dressing and add more if needed, you can always add but you can't take away.
- Serve immediately:
- Taste one last time and adjust seasoning if needed. Garnish with extra chives or a crack of black pepper, then serve right away while everything is still crisp and cold.
Save One evening I made this for dinner and my teenager, who usually picks around anything green, ate the whole bowl without complaint and asked if there was more. That's when I knew this recipe was a keeper. It's not fancy or complicated, but it feels like a real meal, not a side dish pretending to be dinner.
Make It Your Own
I've added avocado when I have a ripe one sitting on the counter, and it turns the salad even creamier without needing extra dressing. Crispy bacon or roasted chickpeas add crunch if you want more texture. Sometimes I swap the cheddar for crumbled feta when I'm feeling like something a little tangier, and it works just as well.
Storing and Serving
The dressing keeps in a sealed jar in the fridge for up to five days, and it actually tastes better the next day after the herbs have had time to blend. If you have leftover dressed salad, it'll still be edible the next day, but the lettuce will be softer and the whole thing will be wetter. I usually pack the components separately if I'm bringing it to work, then shake them together in the container right before I eat.
What to Serve Alongside
This salad is hearty enough to stand on its own, but I like it with a piece of crusty bread or a handful of tortilla chips on the side for scooping. A cold glass of iced tea or lemonade makes it feel like a summer lunch even in the middle of winter.
- Serve it with garlic bread or a warm baguette if you want something to soak up the extra dressing at the bottom of the bowl.
- Pair it with a chilled Sauvignon Blanc if you're serving it for a casual dinner party.
- Add a side of fresh fruit or a light soup if you want to stretch it into a more filling meal.
Save This salad has become my go to when I need something quick, filling, and bright that doesn't require turning on the stove. It's the kind of recipe that makes you feel good about eating well without any effort or fuss.
Recipe FAQ
- → Can I prepare this salad in advance?
Yes, you can chop all ingredients and store them separately in airtight containers for up to 2 days. Keep the dressing in a separate container and combine just before serving to maintain crispness.
- → What's the best way to cook the chicken?
Grilling or roasting produces the best flavor and texture. Season the chicken breast with salt and pepper, grill for 6-7 minutes per side over medium-high heat, or roast at 375°F for 15-20 minutes until cooked through.
- → Can I substitute Greek yogurt with regular yogurt?
Yes, plain yogurt works well and creates a lighter, thinner dressing. Use the same quantity but add an extra tablespoon of buttermilk or milk to achieve your preferred consistency.
- → How do I make this salad gluten-free?
This salad is naturally gluten-free. Simply verify that your mayonnaise and any pre-made ranch seasoning are certified gluten-free, as some brands may contain gluten as a binding agent.
- → What proteins can I add for variation?
Crispy bacon, grilled shrimp, or hard-boiled eggs work beautifully. You can also add roasted chickpeas or nuts like almonds for extra crunch and protein.
- → How long does the dressing keep?
Store the Greek yogurt ranch dressing in an airtight container in the refrigerator for up to 5 days. The flavors actually improve as they meld together overnight.