Add to Pinterest The first time I made this salad was on a brutally hot July afternoon when turning on the oven felt like a personal betrayal. I had grilled chicken from the night before and a fridge full of condiments, so I threw together what I thought would be a boring lunch. That jalapeño ranch changed everything.
Last summer my sister claimed she hated chicken salad until I served this for a casual backyard dinner. She went back for seconds and then asked for the recipe before even leaving the table. Now it is her go-to for meal prep Sundays.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breasts: Boneless and skinless works best here for even cooking and easy chopping
- Smoked paprika: This adds a subtle depth that regular paprika just cannot match
- Mayonnaise and sour cream: The combination creates the perfect creamy base that clings to every bite
- Fresh jalapeños: Seed them for mild heat or leave some seeds if you like it spicy
- Buttermilk: Essential for that authentic ranch tang and perfect consistency
- Fresh herbs: Cilantro and chives make the dressing taste bright and garden-fresh
- Romaine lettuce: Sturdy enough to hold up to the rich dressing without getting soggy
- Cherry tomatoes: They burst in your mouth and add sweet pops of flavor
- Crispy tortilla strips: The essential crunch that makes this feel like a restaurant salad
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook the chicken perfectly:
- Season those breasts generously and let them develop a beautiful golden crust in a hot pan. Letting the meat rest for five minutes before chopping keeps all the juices locked inside where they belong.
- Blend up the magic dressing:
- Throw everything into a blender and let it run until silky smooth. Give it a taste and add more jalapeño if you like it fiery or more lime if you want it brighter.
- Build your salad bowl:
- Toss the crisp vegetables together in your biggest bowl. Top with that warm seasoned chicken and watch how the dressing melts over everything just slightly.
- Finish with flair:
- Divide onto plates and do not forget those tortilla strips on top. They need to go on last so they stay perfectly crispy until the very first bite.
Add to Pinterest This salad has become my answer to every what should I make for dinner text from friends. Something about the combination of cool crisp lettuce and warm spiced chicken just hits different on busy weeknights.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Yours
Sometimes I swap in Greek yogurt for the sour cream when I want something lighter. The tang still comes through beautifully and you get that extra protein boost.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the richness perfectly. For something non-alcoholic try sparkling water with plenty of lime and a jalapeño slice floating on top.
Meal Prep Magic
This salad actually keeps remarkably well for lunch the next day if you store the components separately. I pack the dressing in a small jar and toss it right before eating.
- Chop all vegetables on Sunday for faster assembly all week
- Double the dressing recipe because it is fantastic on everything
- Keep tortilla strips in an airtight container to maintain their crunch
Add to Pinterest Hope this brings as much joy to your table as it has to mine. Happy cooking.
Recipe Questions & Answers
- → How spicy is the jalapeño ranch dressing?
The heat level is mild to medium, providing a gentle warmth rather than overwhelming spice. You can easily adjust the heat by reducing jalapeño quantity or removing seeds entirely for a milder version.
- → Can I make the dressing ahead of time?
Absolutely. The jalapeño ranch dressing actually benefits from chilling for a few hours or overnight, allowing flavors to meld together. Store in an airtight container in the refrigerator for up to one week.
- → What's the best way to cook the chicken?
Grilling adds excellent flavor, but a cast-iron skillet works beautifully too. Cook over medium-high heat for about 6-7 minutes per side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes before chopping.
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken makes an excellent shortcut. Simply shred or chop about 2 cups of meat and skip the chicken preparation step. This reduces total time to under 15 minutes.
- → What vegetables work well in this salad?
Beyond the suggested romaine, tomatoes, cucumber, and red onion, try adding avocado, bell peppers, corn kernels, or radishes. The crisp textures complement the creamy dressing beautifully.
- → Is there a lighter dressing alternative?
Substitute Greek yogurt for sour cream to reduce calories while maintaining creaminess. You can also use light mayonnaise or increase the buttermilk ratio for a thinner, lighter consistency.
