Save The kitchen counter was scattered with vegetables in every color of the rainbow when my daughter walked in and announced she wanted to help chop. Before I could protest, she was meticulously halving cherry tomatoes with her safety knife, leaving tiny juice droplets everywhere. That afternoon became our salad-making tradition, and something about the ritual of chopping everything into bite-sized pieces makes this meal feel like a celebration.
I started making this chopped salad during those exhausting summer months when turning on the oven felt like a personal offense. The first time I served it at a potluck, three people asked for the recipe before they even finished their plates, which is basically the highest compliment a salad can receive.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store works beautifully here, saving you precious time while still delivering that tender, juicy texture that makes this salad feel substantial
- 5 cups romaine lettuce: The sturdy crunch of romaine holds up perfectly to the creamy dressing unlike delicate greens that wilt under the weight of all these toppings
- 1 cup cherry tomatoes: When you bite into these little bursts of sweetness, they cut through the rich dressing and add such bright flavor to every mouthful
- 1 cup corn kernels: Fresh sweet corn in season is unbeatable, but good quality canned corn drained well works when corn season feels like a distant memory
- 1 cup cucumber: English cucumbers are worth seeking out here since their tender skin means no peeling and their smaller seeds keep everything tidy
- 1/2 cup sharp cheddar cheese: The sharpness creates these amazing little flavor pockets that make each bite interesting and keep you coming back for just one more forkful
- 1/4 cup red onion: Soaking the diced onion in cold water for ten minutes takes away that harsh bite while leaving all the beautiful flavor behind
- 3/4 cup plain Greek yogurt: Full-fat Greek yogurt transforms into this luxuriously creamy dressing base that somehow still feels virtuous
- 2 tablespoons mayonnaise: Just enough mayonnaise rounds out the Greek yogurt and gives the dressing that familiar ranch flavor we all secretly love
- 2 tablespoons buttermilk: The tang here is essential and cannot be duplicated with regular milk, though thin plain yogurt works in a pinch
- Fresh dill and parsley: These herbs are what make the dressing taste like it came from a restaurant kitchen instead of a packet
Instructions
- Prep your rainbow of vegetables:
- Chop everything into uniform bite-sized pieces so each forkful contains every single ingredient
- Build the salad base:
- Toss all those beautiful chopped vegetables and chicken in your largest bowl, giving yourself room to really mix everything together
- Whisk up the magic:
- Combine the Greek yogurt, mayonnaise, buttermilk, fresh herbs and spices until completely smooth and let it sit for five minutes to marry the flavors
- Bring it all together:
- Pour about half the dressing over the salad and toss gently, adding more until everything is lightly coated without being drowned
- Taste and adjust:
- Trust your palate here, adding more salt or herbs until the flavors pop the way they should
Save This salad has become my default contribution to every family gathering, partly because it travels so well but mostly because watching everyone go back for seconds never gets old. Last summer my brother actually asked if he could take the leftovers home, which is basically the five-star review that matters most.
Making It Your Own
The beauty of a chopped salad is how forgiving it is to whatever you have in the refrigerator. I have used black beans instead of chicken, added diced avocado when I wanted something richer, and even tossed in roasted sweet potato cubes when the weather turned cold. The formula stays the same, something crunchy, something creamy, something fresh, and that perfect ranch dressing holding it all together.
The Dressing Secret
Fresh herbs absolutely make this dressing sing, but do not let that stop you from making it. Dried herbs work perfectly fine, just use about a third of the amount since their flavor is more concentrated. The real trick is letting the dressing sit while you prep everything else, giving those dried herbs time to rehydrate and the garlic time to mellow into something perfect.
Serving Suggestions
This salad somehow works as both a light lunch and a substantial dinner, depending on what you serve alongside it. I have paired it with everything from crusty bread to roasted potatoes, and it never feels out of place.
- Warm some pita bread and cut it into triangles for scooping up any extra dressing
- Serve with a simple fruit salad on the side to round out the meal
- Keep extra dressing handy because someone always wants to drizzle more over their serving
Save Hope this chopped salad becomes a regular in your meal rotation too, bringing that same colorful joy to your table.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and prepare the dressing up to 24 hours ahead. Store them separately in airtight containers. Combine just before serving to prevent the lettuce from becoming soggy.
- → What type of chicken works best?
Grilled, roasted, or rotisserie chicken all work wonderfully. Grilled chicken adds a smoky flavor, while rotisserie chicken offers convenient tenderness. Cook chicken breast to an internal temperature of 165°F for safety.
- → How can I make the dressing creamier?
Increase the amount of Greek yogurt and mayonnaise, or use full-fat Greek yogurt instead of 2%. You can also add an extra tablespoon of buttermilk for a lighter, more pourable consistency.
- → What are good substitutions for ingredients?
Replace cheddar with feta or blue cheese for different flavors. Swap corn with chickpeas or avocado for variation. Fresh basil or cilantro can replace traditional herbs. Cucumber can be substituted with bell peppers or radishes.
- → Is this salad suitable for meal prep?
Absolutely. Prepare individual portions in containers with dressing stored separately. The salad stays fresh for up to 3 days. Add dressing just before eating to maintain crispness and prevent wilting.
- → Can I make this completely dairy-free?
Use non-dairy Greek yogurt alternative and dairy-free mayo to replace traditional dairy components. Omit the cheddar or use a dairy-free cheese alternative. Verify all ingredients are certified dairy-free for strict dietary needs.