Save Last summer I stumbled into this salad completely by accident after grilling way too much chicken for a small dinner party. The jalapeño ranch was actually meant for tacos, but someone drizzled it over the leftovers, and suddenly we were all eating salad with our hands like it was the best thing we'd ever tasted.
My neighbor Sarah texted me at midnight the first time she made this, demanding to know what I'd put in the dressing because her husband was already asking when they could have it again. Now it's become our go-to summer dinner, eaten on the back porch while the kids chase fireflies and we pretend we're not going back for seconds.
Ingredients
- 2 large boneless skinless chicken breasts: I've learned to pound them to even thickness so they cook uniformly without drying out
- 1 tablespoon olive oil: This helps the spices cling to the meat and creates a beautiful golden crust
- 1 teaspoon garlic powder: Don't skip this, it builds a savory foundation that fresh garlic alone can't provide
- 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what's different about your chicken
- ½ teaspoon each salt and black pepper: Keep these nearby, you'll want to season again right before serving
- ½ cup mayonnaise: Use real mayonnaise, not salad dressing, for the best creamy texture
- ½ cup sour cream: Greek yogurt works too, but sour cream gives that authentic restaurant tang
- ¼ cup buttermilk: If you don't have buttermilk, thin plain yogurt with a splash of milk works beautifully
- 2 jalapeños seeded and chopped: I always taste a tiny piece first, some peppers are surprisingly mild while others pack serious heat
- 2 tablespoons each fresh cilantro and chives: Growing these on my windowsill changed everything, they're so much more flavorful than store-bought
- 1 clove garlic minced: Fresh garlic here is non-negotiable, garlic powder would taste metallic and harsh
- 1 tablespoon fresh lime juice: This brightens the whole dressing and cuts through the rich creaminess
- 1 large head romaine lettuce: I break the leaves by hand instead of cutting them, they hold dressing better that way
- 1 cup cherry tomatoes halved: These little bursts of sweetness balance the spicy dressing perfectly
- ½ cup cucumber diced: English cucumbers work best here, their thin skin doesn't need peeling
- ¼ cup red onion thinly sliced: Soak these slices in cold water for 10 minutes to tame their bite
- ½ cup shredded cheddar cheese optional: The sharpness creates tiny flavor explosions throughout every bite
- ¼ cup crispy tortilla strips optional: These aren't just garnish, they're crucial for that satisfying crunch
Instructions
- Season and grill the chicken:
- Preheat your grill pan or skillet over medium-high heat until it's nice and hot. Rub those chicken breasts with olive oil, then sprinkle generously with garlic powder, smoked paprika, salt, and pepper, pressing the spices into the meat so they stick.
- Cook to perfection:
- Place the chicken in the hot pan and let it sear undisturbed for 6 to 7 minutes before flipping. Cook another 6 to 7 minutes until the juices run clear and an instant-read thermometer hits 165°F, then let it rest for 5 minutes before chopping.
- Blend the ranch dressing:
- Toss the mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper into your blender or food processor. Blitz until completely smooth and creamy, then taste and adjust the seasonings before popping it in the fridge.
- Build your salad base:
- In your largest mixing bowl, combine the chopped romaine, halved cherry tomatoes, diced cucumber, sliced red onion, and cheddar cheese if you're using it. Toss everything gently to distribute the vegetables evenly.
- Bring it all together:
- Heap the warm chopped chicken right on top of the salad, then drizzle that gorgeous jalapeño ranch dressing all over. Use tongs to toss everything until every leaf is lightly coated, then divide onto plates and crown with tortilla strips if you want that extra crunch.
Save This salad became a regular at our impromptu Tuesday night dinners after my sister declared she'd happily eat it every single week. There's something about the combination of warm spiced chicken and cool creamy dressing that makes even ordinary evenings feel like a celebration.
Making It Your Own
I started adding half an avocado to my bowl after discovering how the creaminess balances the jalapeño heat. During peak corn season, I'll scatter fresh kernels on top too, and roasted sweet potatoes make this hearty enough for winter dinner.
The Spice Factor
Not all jalapeños are created equal, and I've learned to taste each one before adding it to the blender. Some summers they're mild and sweet, other times they bring the fire, so I always start with one pepper and add more if needed.
Getting Ahead
The chicken can be grilled up to two days ahead and stored in the refrigerator. I love having everything prepped and ready for quick lunches all week long.
- Mix the dry spices for the chicken rub in bulk and keep them in a small jar
- Wash and chop all vegetables when you get home from the grocery store
- Double the dressing recipe, it keeps perfectly for five days in the fridge
Save Hope this brings as many happy memories to your table as it has to mine.
Recipe FAQ
- → How spicy is the jalapeño ranch dressing?
The heat level depends on how many seeds you leave in the jalapeños. With seeds removed, the dressing offers a mild warmth that balances the creamy base. Leave some seeds in for medium heat, or add an extra pepper if you prefer it spicier.
- → Can I make this ahead of time?
The dressing keeps well in the refrigerator for up to 5 days, and the grilled chicken stays fresh for 3-4 days when stored separately. Assemble the salad just before serving to keep the romaine crisp and the tortilla strips crunchy.
- → What's the best way to cook the chicken?
A grill pan or skillet over medium-high heat works perfectly. The spice rub creates a flavorful crust while keeping the meat juicy. Let the chicken rest for 5 minutes after cooking—this redistributes the juices and keeps it tender.
- → Is there a lighter alternative to the ranch dressing?
Substitute Greek yogurt for the sour cream to reduce calories while maintaining creaminess. You can also use light mayonnaise or increase the buttermilk ratio for a thinner, lighter dressing without sacrificing flavor.
- → What other toppings work well with this salad?
Avocado adds creaminess, while sweet corn brings extra texture and color. Black beans, radish slices, or bell peppers also complement the southwestern flavors. For added protein, try crumbling bacon or adding hard-boiled eggs.
- → Can I use rotisserie chicken instead?
Absolutely. Store-bought rotisserie chicken works great and cuts prep time significantly. Just season the shredded meat lightly with the spice rub blend before assembling the salad.