Save My friend Sarah brought this salad to a summer potluck last year, and I literally hovered over the bowl picking out every last piece of chicken. She laughed and finally wrote the recipe on a napkin for me. Now it is the only thing my husband actually requests for dinner, which says everything considering his usual cooking enthusiasm tops out at toast.
I made this for my sister when she was recovering from surgery and she sent me three separate texts about how much she loved it. There is something about the combination of warm spiced chicken over cold crisp lettuce that just works on every level.
Ingredients
- Chicken breasts: Boneless and skinless gives you the most versatility, though thighs would work beautifully too if you prefer darker meat
- Smoked paprika: This is the secret ingredient that makes the chicken taste like it came from a restaurant grill
- Jalapeños: Fresh peppers bring a brightness you cannot get from pickled jar versions
- Buttermilk: Essential for getting that classic ranch tang and creamy consistency
- Romaine lettuce: Sturdy enough to hold up to the heavy dressing without getting soggy
- Cilantro and chives: Fresh herbs make all the difference in the dressing
Instructions
- Season and cook the chicken:
- Rub those spices everywhere and let the chicken sizzle until gorgeous charred marks appear. Let it rest before chopping or all the juices will escape onto your cutting board.
- Blend up the dressing magic:
- Throw everything into the blender and let it run until completely smooth. Taste it now and add more salt or jalapeño if your heart desires.
- Build your salad masterpiece:
- Toss everything in your biggest bowl and drizzle generously with the dressing. Do not be shy about it.
Save This salad has become my go-to for summer dinners because nobody feels heavy afterward. We just sit outside and eat until the bowl is completely empty.
Make It Your Own
Once you master the base recipe, this salad welcomes all kinds of creative additions. Avocado adds creaminess while corn brings sweetness. Sometimes I throw in black beans when I want to make it more filling.
Dressing Variations
If you cannot handle heat, start with one jalapeño and taste before adding the second. For extra freshness, try blending in a handful of spinach. The green color is gorgeous and nobody will taste the difference.
Meal Prep Magic
This salad preps beautifully for weekday lunches if you keep the components separate. Store the chicken, chopped vegetables, and dressing in their own containers. The lettuce stays crisp for days when packed properly.
- Use a glass container with a paper towel under the lettuce to absorb excess moisture
- Bring tortilla strips in a separate small bag so they stay crunchy
- Wait to dress the salad until right before eating
Save Hope this becomes a staple in your house like it has in mine. Nothing beats watching people genuinely enjoy something you made with your own hands.
Your Questions Answered
- → How can I make the dressing less spicy?
Remove the jalapeño seeds before chopping and use fewer peppers, starting with one instead of two. You can always add more to taste. Greek yogurt can also mellow the heat while keeping it creamy.
- → Can I prepare this ahead of time?
Yes, cook and chop the chicken up to 24 hours in advance, and make the dressing the day before. Assemble just before serving to keep the lettuce crisp. Store dressing and chicken separately in the refrigerator.
- → What are good substitutes for sour cream?
Greek yogurt works wonderfully for a lighter version with tangy flavor. You can also use Mexican crema or cashew cream for a dairy-free alternative with similar creaminess.
- → Is this truly gluten-free?
Yes, all core ingredients are naturally gluten-free. However, check tortilla strips and ingredient labels for hidden gluten. Use certified gluten-free tortilla strips if needed for this component.
- → How do I prevent dry chicken?
Don't overcook—grill for 6-7 minutes per side until juices run clear. Let it rest 5 minutes before chopping. Boneless, skinless breasts cook quickly; pound to even thickness for uniform cooking.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the jalapeño heat and fresh herbs beautifully. Light lagers or Mexican beer also work well to cool the spice and refresh between bites.