Pin It The first time I made this jalapeño ranch chicken salad, my husband took one bite and declared it better than our favorite restaurant version. Something about the cool creaminess cutting through the spicy kick just hits different on a hot evening.
Last summer I started making this for weekly meal prep, and my coworkers actually started asking what smelled so good when I reheated it for lunch. Thats when you know a recipe is a keeper.
Ingredients
- Chicken breasts: Boneless and skinless cook up fast and stay juicy, perfect for salad
- Olive oil: Helps those spices cling and creates a beautiful golden sear
- Garlic powder and smoked paprika: This combo gives the chicken a smoky depth that stands up to the bold dressing
- Mayonnaise and sour cream: The base of our ranch, creating that velvety texture we all crave
- Fresh jalapeños: Seed them for mild, keep some seeds for the brave souls who want extra heat
- Buttermilk: The secret to restaurant-style ranch, adding just the right tang and consistency
- Fresh cilantro and chives: Dont skip these, they make the dressing taste alive and bright
- Fresh lime juice: Cuts through the richness and wakes up all the flavors
- Romaine lettuce: Sturdy enough to hold up to the heavy dressing without getting soggy
- Cherry tomatoes and cucumber: Add refreshing crunch and pops of juice in every bite
Instructions
- Season and cook the chicken:
- Rub those breasts with olive oil and all the spices, then grill them over medium-high heat for about 7 minutes per side. Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
- Blend up the magic:
- Throw the mayo, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, and spices into your blender. Pulse until smooth and creamy, then taste and adjust the heat level.
- Build your salad base:
- Toss the chopped romaine, cherry tomatoes, cucumber, red onion, and cheddar cheese in a large bowl. Make sure everything is evenly distributed so each serving gets all the good stuff.
- Bring it all together:
- Add the warm chopped chicken to the vegetables, drizzle with that gorgeous green dressing, and toss gently until everything is coated. Serve immediately topped with crispy tortilla strips for that restaurant finish.
Pin It This salad became our go-to dinner after baseball practice last year. Something about coming home to something fresh but satisfying just felt right on those exhausted weeknights.
Making It Your Own
Sometimes I swap in Greek yogurt for half the sour cream when Im trying to be a little healthier, and honestly, nobody notices the difference. The dressing still has that luxurious texture we all love.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the rich dressing beautifully, or grab a light lager if you want something more casual. The crispness really balances the creaminess.
Meal Prep Magic
This salad keeps surprisingly well if you store the components separately and dress it right before eating. The chicken actually tastes better the next day after marinating in its own spices.
- Keep the dressing in a mason jar and give it a good shake before using
- Store the chopped chicken in its own container so it doesnt make the lettuce soggy
- Add the tortilla strips at the very last second so they stay perfectly crispy
Pin It Hope this becomes a staple in your house like it has in ours. Sometimes the simplest meals bring the most joy to the table.
Recipe FAQs
- → How should I store leftover salad?
Store the dressing separately from the salad components. Keep chopped vegetables and cooked chicken in an airtight container in the refrigerator for up to 3 days. Assemble just before serving to maintain the crispness of the lettuce.
- → Can I make the dressing ahead of time?
Yes, the jalapeño ranch dressing can be prepared up to 2 days in advance. Store it in a sealed container in the refrigerator. Stir well before using, as the ingredients may separate slightly.
- → What's the best way to grill the chicken evenly?
Pat the chicken dry before seasoning to promote browning. Use a meat thermometer to ensure the internal temperature reaches 165°F. Avoid moving the chicken frequently on the grill pan—let it develop a golden crust on each side before flipping.
- → How can I adjust the heat level of this dish?
Control the spiciness by adjusting the jalapeños in the dressing. Remove all seeds for milder heat, keep some seeds for medium spice, or add extra jalapeños for extra kick. You can also add fresh sliced jalapeños directly to the salad.
- → What are good side dishes to serve with this salad?
Pair this salad with cornbread, grilled vegetables, or crusty sourdough bread. A crisp Sauvignon Blanc, light lager, or citrus-based cocktail complements the jalapeño ranch dressing beautifully.
- → Can I use rotisserie chicken instead of grilling?
Absolutely. Rotisserie chicken is a convenient shortcut that saves cooking time. Simply shred or chop the chicken and toss it with the remaining salad ingredients and dressing. This reduces total preparation time to just 20 minutes.