Ranch Chicken Salad
A hearty and refreshing chicken salad combining tender, juicy chicken breast with crisp veggies and a creamy, herb-packed yogurt ranch dressing. This version infuses Mediterranean flair using fresh herbs, olive oil, and tangy Greek yogurt.
Time Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time (optional): 15 minutes
Total Time: 35–50 minutes
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
For the Ranch Dressing:
½ cup Greek yogurt
2 tbsp mayonnaise (optional for creaminess)
1 tbsp olive oil
2 tsp lemon juice
1 clove garlic, grated
2 tbsp chopped fresh dill
1 tbsp chopped parsley
1 tbsp chopped chives or green onion
Salt & pepper, to taste
(Optional: 1–2 tsp water to thin if needed)
Salad Base:
3 cups mixed greens (arugula, romaine, or spinach)
½ cup cherry tomatoes, halved
½ cucumber, sliced
¼ cup thinly sliced red onion
½ avocado, sliced
¼ cup crumbled feta or shaved parmesan (optional)
2 tbsp sunflower seeds or toasted almonds (for crunch)
Instructions
1. Cook the Chicken
Rub chicken with olive oil, paprika, garlic powder, salt, and pepper.
Grill or pan-sear over medium heat for 6–8 minutes per side or until internal temperature reaches 165°F (74°C).
Rest for 5 minutes, then slice or shred.
2. Make the Ranch Dressing
Whisk together Greek yogurt, mayo (if using), olive oil, lemon juice, grated garlic, and chopped herbs.
Season with salt and pepper.
Thin with a teaspoon of water if needed.
3. Assemble the Salad
In a large bowl or on a platter, layer mixed greens, tomatoes, cucumber, onion, and avocado.
Top with sliced chicken.
Drizzle generously with herb ranch dressing.
Sprinkle with feta/parmesan and sunflower seeds for added texture.
Notes
Chicken can be cooked ahead and chilled.
Make the ranch up to 3 days in advance — store in an airtight container.
You can swap in rotisserie chicken for ease.
Tips
Add a pinch of Aleppo pepper or za’atar to the dressing for Mediterranean kick.
Swap greens for couscous or quinoa to make it more filling.
For a low-carb version, serve over chopped romaine or grilled zucchini ribbons.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes! Use a plant-based yogurt and omit cheese.
Q: How long does it keep?
A: The salad is best fresh, but the components can be stored separately in the fridge for up to 3 days.
Q: What’s a good vegetarian version?
A: Use grilled halloumi, crispy chickpeas, or roasted tofu instead of chicken.
Nutritional Information
Calories: ~390
Protein: 30g
Carbs: 10g
Fat: 25g
Fiber: 4g
Sugar: 3g
Sodium: ~500mg