This Healthy Chopped Chicken Ranch Salad is a fresh and flavorful meal packed with protein and vibrant veggies. Tender ranch-seasoned chicken breasts on a bed of crispy romaine lettuce, juicy tomatoes, and other veggies. Drizzled with creamy ranch dressing, this salad is both wholesome and satisfying. It's perfect for lunch, dinner, or even a simple meal prep.
Love browned chicken, crispy romaine, and creamy ranch dressing? You will love this salad that ties all your favorite things in one bowl.
Looking for more delicious salads?
Check out La Scala Salad, Harvest Kale Salad, and Chopped Mediterranean Salad.
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Grain-free, GAPS, Low-Carb, Keto, Primal, Ancestral diet if you make your own ranch dressing with yogurt
- Tools Needed: sharp knife, cutting board, and cast iron skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Chopped Ranch Salad
Salads have been getting a bad rap in the ancestral world because, supposedly, our ancestors didn't eat bowls of raw lettuce. And even though I'm a devout WAPF'er, salads are where I draw the line. (Well, that and cow brains). Large salads as meals can be nourishing and nutrient-dense (not to mention super convenient!), and this salad proves that. If we choose our ingredients wisely, this ranch chicken chopped salad will be a nutritional powerhouse that's both satisfying and delicious. Flavorful, filling, and packed with nutrients. Sign.Me.Up.
Ingredients
Learn how to make chicken chopped salad with simple ingredients. This easy recipe takes only 20 minutes. See the recipe card for exact quantities.
- Chicken: I used boneless skinless chicken breast but chicken thighs will work too. In a pinch, you can use leftover roast chicken meat.
- Ranch seasoning: I love making my own dairy-free ranch seasoning but feel free to use your favorite storebrand version.
- Veggies: Crispy romaine lettuce, cherry tomatoes, garden radishes, cucumbers, avocado, and green onions offer different contrasting textures and flavors.
- Bacon bits: Crumbled bacon adds smoky, salty flavor and crunch, making the salad feel extra indulgent. I usually make my own bacon crumbles from pastured pork and store them in the fridge until ready to use.
Substitutions and Variations
- Spicy - add a splash of Tabasco or Sriracha to the ranch dressing to give the salad some heat.
- Chicken - Swap the chicken breast with another cut like boneless skinless chicken thighs or even chicken wings.
- Crunchy toppings - Top with air fryer croutons for a crunchier topping.
Make it Nutrient-Dense!
One of the easiest ways to take this simple salad into a nourishing meal is to use raw cheddar, good bacon, and probiotic rich yogurt for ranch dressing. If you want to keep this budget-friendly, I would use conventional chicken breast (it's lean!) but spend a little more on bacon and cheese, which are both high in fat.
How to Make Chopped Chicken Ranch Salad
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Season
Pat dry the chicken breasts with a paper towel to remove excess moisture. Cut the chicken horizontally (butterfly) to get four thin cutlets. Season with ranch seasoning until coated throughout.
Step 2. Cook
Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside to rest before slicing.
Step 3. Chop
While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.
Step 4. Assemble
Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Top with croutons, if desired. Serve immediately.
Helpful Tips
- Time saving tip - Make the chicken ahead of time and store it in the fridge. This way you can quickly assemble the salad when meal time rolls around.
- Food safety - Cook the chicken until the internal temperature reaches 165°F.
- Use leftover chicken - Roast or leftover grilled chicken works great for this salad. If you want to reheat it, toss it in the ranch seasoning and cook on a skillet with butter until crispy.
- Dry the lettuce well - Make sure you wash and dry the lettuce well to remove all dirt and moisture. I run it through a salad spinner, then spread it out on a clean kitchen towel to absorb excess moisture. The salad dressing will not stick to the lettuce is there is any moisture.
Essential Chopped Salad Tools
Here's what you'll find helpful for this salad:
- Large salad bowl: I love a good salad bowl. Make sure there's plenty of room to toss the salad.
- Wide-mouth jars: Unusual item for a salad recipe (stay with me here) but these are great for meal prepping for the week. Toss all the salad ingredients starting with the dressing on the bottom, followed by chicken, and veggies.
💭Meal Prep Suggestion!
Cook the chicken in advance and store it in an airtight conatainer in the fridge for up to 3 days. Chop all the veggies ahead fo time and keep them in separate containers to maintain freshness. When ready to serve, combine the ingredients and add the dressing.
Helpful and related recipes to make this recipe:
Serving Suggestions
We love serving this salad as a light meal during the warmer months. In the winter, I will often serve it with a light soup, such as chicken noodle soup or porcupine soup with chicken meatballs.
If you wanted a more heftier meal, consider these options:
Main dish: Pair ranch chicken salad with easy shepherd's pie or lazy cabbage rolls.
Condiments: Don't forget to include ferments like fermented jalapenos for a zesty kick of spice and natural probiotics.
Frequently Asked Questions
This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. These glass snap containers are perfect for leftovers. Keep the dressing separate until you're ready to eat to prevent the salad from becoming soggy.
Absolutely! Try green leaf or red leaf lettuce for a pop of color. Bibb lettuce is also a great option. You can also use spring mix in a pinch. I would avoid spinach or arugula because they can overpower the flavor profile.
Use this Greek yogurt Ranch dressing recipe to make a quick and easy dressing to dress this salad. It's made with Greek yogurt, sour cream, mayonnaise, ranch seasoning, and lemon juice.
Did you make this Ranch Chicken Chopped Salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Ranch Chicken Chopped Salad
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts 1 chicken breast
- 1 tablespoon ranch seasoning
- 2 tablespoons avocado oil
Salad
- 1 large romaine lettuce head
- 1 cup cherry tomatoes
- 1 medium cucumber
- ½ avocado
- ½ cup radishes
- 2 sprigs green onions
- ½ cup ranch dressing
- ¼ cup shredded cheddar cheese
- ¼ cup bacon crumbles
Instructions
- Season: Pat dry the chicken breast with a paper towel to remove excess moisture. Cut the chicken horizontally to butterfly to get two thin cutlets. Season with ranch seasoning until coated well.
- Cook: Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and set aside to rest before slicing.
- Chop: While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.
- Assemble: Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Serve immediately.
Angel says
Thank you for sharing this recipe.
Claire says
Hi Anya ! I just discovered your blog, it's a real mine of exciting nourishing recipes ! I think I read somewhere that you had done the GAPS diet in the past. I would love to hear your story ! I'm trying to do it myself and am always on the lookout for success stories to encourage me !
Claire