Save to Pinterest Summer heat was thick through the kitchen window last July when my sister breezed in with a container of the most vibrant chopped salad I'd ever seen. We sat on the back porch steps, forks in hand, crunching through layers of crisp lettuce and sweet corn while she told me about her new obsession with lighter ranch dressings. Something about that combination of cool creaminess and fresh crunch clicked, and I've been making variations of it ever since. The way the dressing clings to every single bite changed how I think about salads forever.
Last week I doubled this recipe for a neighbor who just had a baby, and her husband texted me three days later asking if I had more. They'd eaten it for two meals straight, something that rarely happens with typical salads that wilt into sadness overnight. The yogurt-based dressing somehow holds everything together without getting soggy, and the corn stays surprisingly sweet even after chilling. There's something deeply satisfying about bringing food that actually makes people's lives easier during a chaotic week.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here, saving you time while adding that seasoned, slow-cooked flavor that home-roasted sometimes lacks
- Romaine lettuce: Choose heads with tight, crisp centers and avoid any that feel rubbery or have wilted outer leaves
- Cherry tomatoes: Look for ones that yield slightly to gentle pressure, which means they're fully ripe and naturally sweet
- Corn kernels: Fresh sweet corn when it's in season is unbeatable, but well-drained canned corn works perfectly the rest of the year
- Greek yogurt: Whole milk Greek yogurt gives the dressing luxurious body, but 2% works if you're watching your intake
- Sharp cheddar cheese: The sharpness cuts through the creamy dressing and adds those little punches of intense flavor that make you take notice
- Fresh herbs: Dill, parsley, and chives are non-negotiable here—dried herbs simply can't replicate that bright, garden-fresh punch
Instructions
- Prep your vegetables with some music playing:
- Everything gets chopped into similar-sized pieces so each forkful contains a little bit of everything, creating that perfect bite every single time
- Whisk together the dressing first:
- Letting the dressing sit for even ten minutes while you prep the vegetables allows the dried spices to bloom and the garlic to mellow slightly
- Toss everything in your largest bowl:
- You need serious space to properly coat all those ingredients without ending up with lettuce leaves all over your countertop
- Dress just before serving:
- The yogurt-based dressing clings beautifully without weighing down the vegetables, unlike oil-based versions that can make everything feel heavy
Save to Pinterest My daughter now requests this for her birthday dinner every year, which says everything about how something so simple can become such a comfort. We make it together, standing side by side at the counter while she tells me about her day, her hands growing more confident with the knife each time. Food memories aren't always about fancy restaurant meals or holiday feasts—sometimes they're about chopped salad on a Tuesday night.
Making It Your Own
This salad is incredibly forgiving and welcomes substitutions based on what you have in your crisper drawer. Bell peppers, radishes, or even thinly sliced radishes add beautiful color and crunch. The formula is simple: something protein-rich, something crunchy, something sweet, and something sharp, all tied together with that creamy dressing.
The Perfect Chicken
I've learned that how you cook the chicken matters more than I initially thought. Grilled chicken adds those beautiful char lines and smoky flavor that plays so nicely against the cool, creamy dressing. Rotisserie chicken, while convenient, sometimes has a different texture that doesn't quite hold up as well. When I have time, I poach chicken breasts in seasoned water, which keeps them incredibly tender and neutral enough to let the other flavors shine.
Dressing Secrets
The magic ratio I've settled on after many batches is three parts yogurt to one part mayonnaise, plus just enough buttermilk to make it pourable. Too much yogurt and the dressing becomes unpleasantly tart. Too much mayonnaise and you lose that lighter, fresher quality that makes this salad feel so wholesome. Fresh garlic should be minced rather than pressed—it disperses more evenly without those overwhelming raw garlic bursts that can ruin a perfectly good salad.
- Let the dressing rest in the refrigerator for at least 30 minutes before serving
- Double the dressing recipe and keep it in a sealed jar for up to a week
- Taste the dressing before adding it to the salad—adjust now, not later
Save to Pinterest This salad has become my go-to for those evenings when I want something substantial but not heavy, when I want to feel nourished without feeling weighed down. Hope it finds its way into your regular rotation too.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare the salad components separately and store them in airtight containers for up to 2 days. Keep the dressing in a separate container. Combine everything just before serving to maintain crispness.
- → What are good protein alternatives to chicken?
Try grilled shrimp, hard-boiled eggs, turkey breast, or crispy chickpeas for a vegetarian option. Each adds different flavors while maintaining the salad's nutritional profile.
- → How can I make the dressing even lighter?
Replace mayonnaise with Greek yogurt entirely for a tangier, lower-fat version. You can also use plain yogurt instead of Greek yogurt for a thinner consistency that coats ingredients beautifully.
- → Is this salad suitable for meal prepping?
Absolutely. Prep all ingredients separately and store in containers. Combine with dressing just before eating to prevent sogginess. The salad keeps well for 3-4 days when stored properly.
- → What vegetables can I substitute or add?
Consider bell peppers, radishes, carrots, celery, or avocado. You can also add roasted beets, artichoke hearts, or sun-dried tomatoes for additional depth and texture.
- → How do I know when the chicken is perfectly cooked?
Grill or roast chicken to an internal temperature of 165°F. For grilled chicken, cook 6-7 minutes per side over medium-high heat. Use a meat thermometer for accuracy and tender, juicy results.