Pin It The first time I made this salad, it was actually supposed to be boring meal prep for the week ahead. I'd roasted too much chicken the night before and was staring at a fridge full of random vegetables that needed using up. Something about the crunch of romaine against the sweetness of corn made me pause mid-chop and realize this accidental combination might be better than my original plan. Now it's the salad I make when I want something that feels like a treat but still keeps me feeling light and energized.
Last summer my sister came over for lunch and watched me assemble this salad with that suspicious look people get when you say 'chopped salad' like it's some kind of diet food. Then she took a bite and went completely silent for about thirty seconds before asking if I had enough ingredients to make another bowl for her to take home. Now she texts me every time she spots cherry tomatoes on sale because apparently this salad has ruined her for regular lunch salads forever.
Ingredients
- 2 cups cooked chicken breast: Grilled adds lovely smoky notes but rotisserie chicken works perfectly for busy weeks
- 5 cups romaine lettuce: Provides that satisfying crisp foundation that holds up beautifully under dressing
- 1 cup cherry tomatoes: Their sweetness balances the sharp cheddar and tangy dressing perfectly
- 1 cup corn kernels: Fresh off the cob in summer or canned in winter, this brings essential sweetness
- 1 cup cucumber: Adds refreshing crunch and helps lighten each forkful
- 1/2 cup sharp cheddar cheese: The sharpness cuts through the creamy dressing and ties everything together
- 1/4 cup red onion: Finely diced so you get just enough bite without overwhelming other flavors
- 3/4 cup plain Greek yogurt: Creates the creamy base while keeping the dressing remarkably light
- 2 tablespoons mayonnaise: Just enough to give the dressing that classic ranch richness
- 2 tablespoons buttermilk: Thins the dressing to pourable consistency and adds subtle tang
- Fresh dill and parsley: These herbs make the dressing taste fresh and vibrant, not like seasoning from a packet
- 1 garlic clove: Minced finely so the flavor distributes evenly without any harsh bites
Instructions
- Prep your ingredients:
- Chop everything into similar sized pieces so each forkful contains a little bit of everything
- Combine the salad:
- Toss all the salad ingredients in your largest bowl to leave room for thorough mixing later
- Whisk the dressing:
- Combine the Greek yogurt, mayonnaise, buttermilk, herbs and spices until completely smooth
- Dress and serve:
- Pour the dressing over the salad and toss gently but thoroughly until every piece is lightly coated
Pin It This salad became my go to dinner during those exhausting weeks when cooking feels like too much but I still want something that feels like real food. There's something about all those fresh vegetables and that creamy ranch dressing that makes even a Tuesday night feel a little bit special.
Make Ahead Magic
I've learned through trial and error that chopped salads are actually meal prep superheroes when you layer them correctly in jars. Put the dressing on the bottom, then sturdy vegetables like cucumber and onion, followed by the corn and chicken, and finish with the lettuce on top. Everything stays crisp for days and you just shake and eat when hunger strikes.
Dressing Variations
Sometimes I swap in fresh basil instead of dill when I have an overflowing garden that needs using up. You can also add a tablespoon of fresh cilantro and a teaspoon of cumin to transform the dressing into something that pairs beautifully with grilled corn and black beans instead of the classic version.
Perfect Pairings
This salad shines alongside grilled bread or simple roasted potatoes when you want something more substantial. The cool crisp ingredients also make it an ideal side for spicy dishes that need a refreshing element to balance the heat.
- Try adding crispy bacon on top for extra salty crunch
- Avocado pairs beautifully if you want more creaminess
- Extra shredded cheese never hurt anyone
Pin It Hope this salad brings as many simple, satisfying moments to your table as it has to mine.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all ingredients and store them separately in airtight containers for up to 24 hours. Keep the dressing separate and toss just before serving to maintain crisp lettuce and optimal texture.
- → What type of chicken works best?
Grilled or roasted chicken breast yields the best results. Rotisserie chicken is an excellent shortcut for convenience. Avoid boiled chicken as it lacks the desired flavor depth and texture.
- → How do I make the dressing thinner or thicker?
For a thinner dressing, add more buttermilk or regular milk gradually. For a thicker consistency, increase Greek yogurt or reduce liquid ingredients. Adjust to your preferred consistency before tossing with salad.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, verify that your mayonnaise and any seasonings used are certified gluten-free if you have sensitivity or celiac concerns.
- → What variations can I try?
Add crispy bacon bits, diced avocado, or sliced almonds for crunch. Substitute blue cheese for cheddar, or add grilled vegetables like zucchini and bell peppers for seasonal variety and added nutrition.
- → How should I store leftovers?
Store undressed salad components in separate containers for up to 2 days. Keep dressing refrigerated in an airtight container for up to 5 days. Combine just before eating to prevent wilting.