Pin it My roommate Sarah used to call this her "desk lunch salad" because she could prep it on Sunday and eat from the same bowl all week. I was skeptical about chopped salads staying fresh, but something about the sturdy ingredients and that creamy yogurt dressing actually makes everything better on day two. The first time I made it for a summer potluck, three people asked for the recipe before they even finished their plates.
Last July I brought this to a rooftop dinner and my friend Mark, who claims to hate salads, went back for thirds. He kept asking what was in the dressing because he couldnt believe it was mostly yogurt. There is something about the way the sharp cheddar cuts through the cool vegetables that makes every forkful interesting.
Ingredients
- Cooked chicken breast: Leftover rotisserie works perfectly here or grill some specifically for this
- Romaine lettuce: Provides that satisfying crunch that holds up well against the creamy dressing
- Cherry tomatoes: Sweet little bursts of juice that balance the tangy yogurt
- Fresh corn: Adds natural sweetness and texture contrast to every bite
- Cucumber: Keeps everything crisp and refreshing
- Sharp cheddar cheese: The bold flavor is essential and makes the salad feel substantial
- Red onion: Just enough bite to wake up your palate
- Fresh chives: Mild onion flavor that ties everything together
- Greek yogurt: Creates a velvety base thats much lighter than traditional ranch
- Mayonnaise: Just enough to add richness without overwhelming the lighter yogurt
- Buttermilk: Thins the dressing to perfect pouring consistency
- Fresh dill, parsley and chives: The herb trio that gives ranch its signature flavor
- Garlic clove: One clove is plenty since it is not cooked
- Onion powder and oregano: Classic ranch seasoning that needs to be in the mix
- Lemon juice: Brightens everything and balances the rich yogurt
Instructions
- Prep your vegetables and chicken:
- Chop everything into bite-sized pieces so you get a little of everything in each forkful. The smaller and more uniform your pieces, the better the salad eats.
- Build your salad base:
- Combine the lettuce, chicken, corn, tomatoes, cucumber, red onion, cheddar and chives in a large bowl. Toss gently to distribute all the colors and textures.
- Whisk up that magic dressing:
- Mix the yogurt, mayo, buttermilk, herbs, spices and lemon juice until completely smooth. Taste and adjust the salt if needed.
- Bring it all together:
- Pour the dressing over the salad and toss thoroughly until every piece is lightly coated. The sound of all that crunching while you toss is so satisfying.
- Serve it up:
- Taste one more time and add a pinch more salt or herbs if desired. This salad is ready to enjoy immediately but also handles sitting out better than most leafy dishes.
Pin it This was the first recipe that convinced my husband that salads could be actual meals, not just sad diet food. Now he requests it at least twice a month and has started experimenting with adding his own twists.
Perfect Make-Ahead Lunches
Portion the salad into containers and keep the dressing in separate small jars. The sturdy vegetables actually stay fresh for days and the cold-from-the-fridge texture is somehow even better.
Easy Protein Swaps
Shredded rotisserie chicken, grilled turkey breast, or even seasoned chickpeas work beautifully here. The key is having something substantial that can hold its own against all those crunchy vegetables.
Seasonal Variations
In summer, add diced avocado or fresh bell peppers. During fall, swap in roasted sweet potato cubes and apples. The creamy ranch dressing plays well with so many flavor profiles.
- Try crumbled bacon on top for extra smoky depth
- Substitute cilantro for dill when you want a completely different vibe
- Add a handful of crushed tortilla strips right before serving
Pin it Hope this becomes your go-to for those nights when you want something substantial but still fresh and light.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator for up to 24 hours. Keep the dressing in an airtight container. Combine and toss 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, pepper, and your preferred seasonings before cooking. For tenderness, avoid overcooking and slice or chop after it cools slightly.
- → Can I substitute the Greek yogurt dressing?
Absolutely. You can use plain Greek yogurt alone, regular sour cream, or even a traditional buttermilk-based ranch dressing. Adjust the consistency by adding more or less buttermilk to reach your preferred thickness.
- → How do I make this gluten-free?
This salad is naturally gluten-free. Simply verify that your mayonnaise and any seasonings don't contain gluten additives. Most ranch seasoning mixes contain gluten, so check labels or use the fresh herb dressing provided in the instructions.
- → What are good additions to customize this salad?
Try adding sliced avocado, crispy bacon bits, hard-boiled eggs, radishes, or bell peppers for extra texture and flavor. You can also experiment with different cheese varieties or add nuts like almonds or pecans for crunch.
- → How long does the dressing keep?
Store the dressing in an airtight container in the refrigerator for up to 5 days. The fresh herbs may darken slightly over time, but the flavor remains delicious. Stir well before using if separation occurs.