Pin It My neighbor brought this over during a particularly hectic week, and I ate it straight from the container standing at the counter. The creamy heat from the jalapeño ranch clung to every piece of chicken, and the romaine stayed shockingly crisp even after sitting in the fridge. I asked for the recipe immediately, and she laughed because she'd only thrown it together that morning. Now it's my go-to when I want something that feels indulgent but comes together faster than ordering takeout.
I made this for a book club meeting once, doubling the recipe and serving it in a huge wooden bowl. Everyone kept going back for seconds, and one friend admitted she'd skipped dinner beforehand assuming it would be one of those sad lettuce situations. The jalapeños sparked a whole conversation about heat tolerance, and we ended up taste-testing the dressing straight from the bowl with tortilla chips. It became the official book club salad after that, requested at least once a season.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay tender if you don't overdo them, and chopping them into bite-sized pieces ensures every forkful gets coated in dressing.
- Olive oil: Just enough to keep the chicken from sticking and to help the spices cling during cooking.
- Garlic powder: It distributes more evenly than fresh garlic when you're dry-rubbing meat, giving every bite a subtle savory backdrop.
- Smoked paprika: This adds a gentle warmth and a hint of smokiness that makes the chicken taste like it came off an actual grill.
- Mayonnaise: The creamy base of the dressing that binds everything together and mellows the jalapeño heat.
- Sour cream: It adds tang and a silky texture that makes the dressing feel luxurious instead of heavy.
- Buttermilk: This thins the dressing just enough to coat the greens without clumping, and its acidity brightens every bite.
- Jalapeños: Seeding them keeps the heat manageable, but leave a few seeds in if you like a real kick.
- Fresh cilantro: It brings a bright, herbal note that balances the richness of the dairy.
- Fresh chives: These add a mild onion flavor that feels fresher and less sharp than raw onion in the dressing.
- Garlic clove: One clove blended in gives a punch of flavor without overpowering the jalapeños.
- Fresh lime juice: The acidity cuts through the creaminess and makes the whole dressing taste alive.
- Onion powder: It rounds out the ranch flavor and adds depth without any crunchy bits.
- Romaine lettuce: The sturdy leaves hold up to the dressing and give you that satisfying crunch in every bite.
- Cherry tomatoes: Halved, they burst with sweetness and add little pops of color throughout the bowl.
- Cucumber: Diced cucumber adds a cool, refreshing contrast to the spiced chicken and creamy dressing.
- Red onion: Thinly sliced, it gives a sharp bite that wakes up your palate between creamy forkfuls.
- Shredded cheddar cheese: Optional, but it adds a salty, melty richness that makes this feel even more like comfort food.
- Crispy tortilla strips: They're the crunchy finishing touch that turns a simple salad into something you'd order at a Tex-Mex spot.
Instructions
- Season and Cook the Chicken:
- Heat your grill pan or skillet until it's properly hot, then rub the chicken breasts all over with olive oil and your spice blend. Cook them for 6 to 7 minutes per side until the juices run clear, then let them rest before chopping so they stay juicy instead of drying out.
- Blend the Jalapeño Ranch:
- Toss all your dressing ingredients into a blender or food processor and pulse until smooth and creamy. Taste it and adjust the salt, lime, or jalapeño depending on your mood, then pop it in the fridge to let the flavors meld.
- Build the Salad Base:
- In a large bowl, pile in your chopped romaine, halved cherry tomatoes, diced cucumber, and sliced red onion. If you're using cheese, sprinkle it in now so it gets evenly distributed when you toss.
- Add Chicken and Dress:
- Scatter the chopped chicken over the greens, then drizzle as much jalapeño ranch as you like over everything. Toss gently with tongs until every leaf and piece of chicken is lightly coated.
- Garnish and Serve:
- Divide the salad among your plates or bowls, then top with a handful of crispy tortilla strips for that final crunch. Serve it right away while the lettuce is still crisp and the chicken is warm.
Pin It 
One summer evening, I packed this salad into a big container and brought it to a potluck at the park. Someone had forgotten plates, so we ate it straight out of bowls with forks we'd grabbed from someone's trunk. The sun was setting, kids were running around, and people kept coming back to scrape the last bits of dressing from the bottom. It wasn't fancy, but it felt perfect, and I realized that's what a good salad should do: disappear fast and leave everyone happy.
Making It Your Own
This salad is forgiving, so feel free to swap in what you have. I've used rotisserie chicken when I'm short on time, and it works beautifully as long as you chop it small. Greek yogurt can replace the sour cream if you want a tangier, lighter dressing, and I've even stirred in a spoonful of hot sauce when I'm craving extra heat. Once I added corn straight from the cob and chunks of avocado, and it turned into a southwestern feast. The base recipe is your starting point, but your fridge is full of possibilities.
Storing and Meal Prep
If you're planning to make this ahead, keep everything separate until you're ready to eat. The cooked chicken stays moist in an airtight container for up to three days, and the jalapeño ranch keeps in the fridge for almost a week. I like to chop all the vegetables the night before and store them in a big container lined with paper towels to absorb any extra moisture. When lunchtime hits, I just toss it all together, and it tastes like I spent the morning cooking instead of five minutes assembling.
Serving Suggestions
This salad is hearty enough to stand alone as a full meal, but it also plays well with others. I've served it alongside black bean soup, and the combination felt like a complete Tex-Mex dinner without much effort. A crisp Sauvignon Blanc or a light lager balances the creamy dressing and the hint of spice beautifully. If you're feeding a crowd, set out the components separately and let people build their own bowls with their preferred toppings.
- Add a squeeze of fresh lime over the top just before serving for an extra burst of brightness.
- If you're not into tortilla strips, try crumbled bacon or toasted pepitas for crunch.
- Leftovers can be stuffed into a wrap the next day for an entirely different meal that tastes just as good.
Pin It This salad has become one of those recipes I turn to when I need something reliable but never boring. It reminds me that the best meals don't have to be complicated, just full of flavor and made with a little care.
Recipe Questions & Answers
- → How should I store leftover jalapeño ranch dressing?
Store the dressing in an airtight container in the refrigerator for up to 5 days. The flavors will actually deepen over time, making it even more delicious. Give it a quick stir before using if it separates slightly.
- → Can I prepare this salad in advance?
Keep ingredients separate until serving time. Store cooked chicken and dressing in the refrigerator separately for up to 3 days. Assemble the salad just before eating to maintain crisp lettuce and fresh texture.
- → What's the best way to control the heat level?
Adjust jalapeño intensity by removing more or fewer seeds before blending. Start with one seeded jalapeño, then add more if you prefer extra spice. You can also add jalapeños gradually to the dressing while tasting.
- → Can I use rotisserie chicken instead of grilling?
Absolutely! Shredded rotisserie chicken works perfectly and saves time. Use about 2 cups of shredded chicken and skip the grilling step entirely. The flavors will combine beautifully with the homemade dressing.
- → Is this salad suitable for meal prep?
Yes, but prepare components separately. Store the lettuce, vegetables, and dressing in separate containers for up to 3 days. Combine just before serving to keep everything fresh and crisp rather than wilted.
- → What gluten-free substitutions do you recommend?
The dressing is naturally gluten-free. Ensure any optional tortilla strips are certified gluten-free. All other ingredients are typically gluten-free, but always verify labels on store-bought items like mayonnaise and cheese.