Jalapeño Ranch Chicken Salad (Printable)

Grilled chicken tossed in creamy jalapeño ranch dressing with fresh romaine, tomatoes, and crispy toppings for a refreshing meal.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ For the Jalapeño Ranch Dressing

07 - 1/2 cup mayonnaise
08 - 1/2 cup sour cream
09 - 1/4 cup buttermilk
10 - 2 jalapeños, seeded and chopped
11 - 2 tablespoons fresh cilantro, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh lime juice
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ For the Salad

18 - 1 large head romaine lettuce, chopped
19 - 1 cup cherry tomatoes, halved
20 - 1/2 cup cucumber, diced
21 - 1/4 cup red onion, thinly sliced
22 - 1/2 cup shredded cheddar cheese, optional
23 - 1/4 cup crispy tortilla strips, optional

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill or cook for 6–7 minutes per side until cooked through and juices run clear. Remove from heat, let rest for 5 minutes, then chop into bite-sized pieces.
02 - In a blender or food processor, combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
03 - In a large bowl, combine chopped romaine, cherry tomatoes, cucumber, red onion, and cheddar cheese if using. Add chopped chicken. Drizzle generously with jalapeño ranch dressing and toss to coat evenly.
04 - Divide salad among plates. Top with crispy tortilla strips if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have tucked in your fridge.
  • The jalapeño ranch is creamy enough to feel decadent but has just enough kick to keep things interesting.
  • You can prep the chicken and dressing ahead, then toss everything together when hunger strikes.
  • It works as a full meal or scales down beautifully for a quick lunch the next day.
02 -
  • Letting the chicken rest after cooking is non-negotiable because cutting it too soon releases all the juices onto your cutting board instead of keeping the meat tender.
  • Blend the dressing longer than you think you need to so the jalapeños break down completely and you don't end up with chunky bits.
  • If your dressing feels too thick, add buttermilk a tablespoon at a time until it drizzles easily off a spoon.
  • Don't toss the salad until you're ready to serve, or the lettuce will wilt under the weight of the dressing.
03 -
  • Marinate the chicken in the spice rub for an hour or two if you have time, and the flavor will penetrate deeper into the meat.
  • Taste your jalapeños before blending because some are surprisingly mild and others will light your mouth on fire.
  • If the dressing feels too spicy after blending, stir in a little extra sour cream or a pinch of sugar to mellow it out.
  • Always dress your salad just before serving, or store the dressing on the side so the greens stay crisp.
Go Back