Save to Pinterest The crunch of that first bite still echoes in my kitchen memories, the way the cold crisp lettuce meets warm chicken and that creamy dressing hits every corner of your palate. I started making these chopped salads years ago when I needed something substantial but not heavy for weeknight dinners. My husband actually requested this for his birthday dinner last year, which tells you everything about how satisfying it really is.
Last summer, my neighbor Sarah came over for lunch and literally licked her bowl clean. She kept asking what made the dressing so tangy and fresh, and when I told her it was mostly Greek yogurt, she could not believe it. Now she makes it every Sunday for meal prep and texts me photos of her colorful bowls.
Ingredients
- Cooked chicken breast: Use rotisserie chicken from the store or grill your own breasts ahead of time, the charred bits add incredible flavor
- Romaine lettuce: Provides that satisfying crunch that holds up beautifully under the creamy dressing
- Cherry tomatoes: Sweet little bursts of juice that brighten every single bite
- Corn kernels: Fresh or canned corn adds a lovely sweetness that balances the tangy dressing
- English cucumber: Crisp and refreshing without being watery, dice them small for even distribution
- Sharp cheddar cheese: The sharpness cuts through the creamy dressing and adds a salty punch
- Red onion: Finely dice it so you get just a hint of bite, not overwhelming onion flavor
- Fresh chives: Mild onion flavor that makes the whole bowl feel garden fresh
- Greek yogurt: The base of our lighter ranch, use 2% or whole for the best creamy texture
- Mayonnaise: Just two tablespoons adds that authentic ranch richness without making it heavy
- Buttermilk: Thins the dressing perfectly and adds that subtle tangy cultured flavor
- Fresh dill: The secret ingredient that makes your dressing taste like restaurant quality ranch
- Fresh parsley: Adds freshness and that beautiful green color to your dressing
- Garlic clove: Minced finely so it distributes evenly throughout the creamy dressing
- Onion powder and oregano: Dried herbs that anchor the flavor profile and make it taste familiar
- Salt and black pepper: Essential for seasoning both the dressing and the salad itself
- Lemon juice: Brightens the entire dressing and helps all the flavors pop
Instructions
- Prep your vegetables:
- Chop everything into uniform bite sized pieces so every forkful has a little of everything
- Combine the salad:
- Toss all the salad ingredients in your largest bowl, you want room to mix everything thoroughly without making a mess
- Whisk the dressing:
- Mix all dressing ingredients until completely smooth, taste and adjust salt or lemon juice to your liking
- Dress and toss:
- Pour about three quarters of the dressing over the salad first, toss well, then add more if needed
- Serve immediately:
- This salad tastes best right after dressing, though leftovers stay decent for lunch the next day
Save to Pinterest My daughter who claimed to hate salads literally asked for thirds the first time I made this. Something about the chopped format and that familiar ranch flavor made everything approachable and delicious.
Make It Your Own
I have served this with grilled peaches in summer and roasted sweet potatoes in fall. The base formula works with whatever vegetables you have on hand, just keep the crunch factor in mind and do not skip the cheese.
Perfect Pairings
This salad shines alongside garlic bread or crusty rolls to soak up that extra dressing. A chilled glass of Sauvignon Blanc cuts through the creaminess beautifully.
Storage Secrets
Store the chopped salad ingredients and dressing separately in airtight containers. The vegetables stay crisp for 2 to 3 days when properly chilled and undressed.
- Keep the dressing in a small jar and shake well before using
- Avocado will brown if prepped ahead, add it fresh before serving
- Extra chicken can be stored separately for quick assembly later
Save to Pinterest Hope this chopped salad brings as many colorful, crunchy moments to your table as it has to mine. Happy cooking.
Common Recipe Questions
- → What type of chicken works best for this salad?
Grilled or roasted chicken breast provides tender, flavorful pieces that blend well with the fresh vegetables.
- → Can I substitute Greek yogurt in the dressing?
Yes, plain yogurt can be used for a lighter texture, though Greek yogurt offers a thicker and creamier consistency.
- → How do I adjust the dressing for more zing?
Adding extra lemon juice or a pinch more garlic powder can enhance the tang and spice of the dressing.
- → Are there any good ingredient add-ins for variety?
Avocado slices or crispy bacon bits add richness and texture contrasts that complement the salad's flavors.
- → What is the best way to serve this dish?
Serve immediately after tossing the salad with the dressing to keep ingredients crisp and fresh. It pairs well with chilled white wine or iced tea.