Jalapeño Ranch Chicken Salad

The afternoon sun hit my kitchen counter just right as I whisked together that jalapeño ranch, catching little flecks of bright green cilantro dancing in the creamy white dressing. My roommate wandered in, following the smell, and ended up leaning against the fridge while I grilled the chicken, stealing pieces the second they came off the heat. We ended up eating standing up, right there at the counter, forks in hand, not even bothering with plates. That first bite—cool crisp lettuce, warm spiced chicken, and that kick of heat—turned a regular Tuesday into something worth remembering.

Last summer I made this for a backyard cookout when my sister claimed she hated spicy food. One tentative bite later and she was hovering over the serving bowl, picking out all the jalapeño pieces she could find. Now she requests it every time she visits, and Ive learned to make double the dressing because people inevitably want extra for their leftovers the next day.

Ingredients

• 2 large boneless skinless chicken breasts: About 500g worth, pounded slightly even thickness helps them cook evenly without drying out
• 1 tablespoon olive oil: Helps the spices cling and creates a beautiful golden crust on the grill
• 1 teaspoon garlic powder: Layer of savory depth that complements the fresh garlic in the dressing
• 1 teaspoon smoked paprika: Adds subtle smokiness that echoes grill flavors even if you use a skillet
• ½ teaspoon salt: Enhances all the other flavors without overwhelming
• ½ teaspoon black pepper: Freshly ground gives the best aromatic punch
• ½ cup mayonnaise: Creates that creamy base youre craving from restaurant ranch
• ½ cup sour cream: Adds tang and richness Greek yogurt works too if you want it lighter
• ¼ cup buttermilk: The secret to restaurant consistency makes it pourable not gloppy
• 2 jalapeños seeded and chopped: Fresh heat that brightens the whole dish leave some seeds if you want more kick
• 2 tablespoons fresh cilantro chopped: Bright herbal notes that make everything taste fresher
• 2 tablespoons fresh chives chopped: Mild onion flavor that rounds out the creamy elements
• 1 clove garlic minced: Raw garlic gives it that restaurant ranch zing
• 1 tablespoon fresh lime juice: Cuts through the cream and ties everything together
• ½ teaspoon onion powder: Background savory note that mimics classic ranch seasoning
• ½ teaspoon salt: Balances the lime and brightens all the herbs
• ¼ teaspoon black pepper: Just enough to make the flavors pop
• 1 large head romaine lettuce chopped: Crisp sturdy leaves that hold up to heavy dressing
• 1 cup cherry tomatoes halved: Little bursts of juice and sweetness against the spicy chicken
• ½ cup cucumber diced: Cool crunch that refreshes between bites of heat
• ¼ cup red onion thinly sliced: Sharp bite that cuts through all the creamy elements
• ½ cup shredded cheddar cheese optional: Adds salty richness if you want to go full comfort food
• ¼ cup crispy tortilla strips optional: That restaurant crunch that makes it feel like a treat

Instructions

Get your chicken ready:

Rub those breasts with olive oil then dust generously with garlic powder smoked paprika salt and pepper making sure every surface is coated

Fire up the heat:

Preheat your grill pan or skillet over mediumhigh until its hot enough that a drop of water sizzles and dances across the surface

Cook to perfection:

Lay the chicken down and let it sear undisturbed for 67 minutes per side until juices run clear and an instant thermometer reads 165F

Rest and chop:

Let the chicken rest on a cutting board for 5 minutes so the juices redistribute then slice into bitesized pieces

Blend the dressing:

Toss mayo sour cream buttermilk jalapeños cilantro chives garlic lime juice onion powder salt and pepper into a blender and process until completely smooth

Taste and adjust:

Give it a try and add more salt lime or jalapeño depending on your heat preference then stash it in the fridge to thicken slightly

Build your base:

Pile chopped romaine cherry tomatoes cucumber red onion and cheddar into your biggest salad bowl

Bring it together:

Add those warm chicken pieces on top drizzle generously with the jalapeño ranch and toss until every leaf is lightly coated

Finish strong:

Divide among plates and scatter tortilla strips on top for that final crunch

Pin This

My dad who claims to dislike ranch dressing tried this at a family dinner and went back for thirds. Later I caught him spooning extra dressing straight from the jar, claiming he was just tasting it for quality control. Now its the only way he will eat salad, and I make a double batch every time I visit.

Making It Your Own

Once I added avocado and sweet corn when my garden was overflowing, and the combination of creamy avocado and sweet corn against the spicy ranch became my new favorite variation. Sometimes I swap in shredded rotisserie chicken on busy weeknights, and honestly, nobody can tell the difference when it is buried under all that creamy dressing.

Heat Level Hacks

My mother in law cannot handle spice at all, so I make the dressing with just half a jalapeño and leave the seeds out completely. On the flip side, my brother loves it so spicy that he adds extra seeds and a dash of hot sauce to his serving. The beauty of homemade is everyone at the table can adjust to their own tolerance level.

Make Ahead Magic

The dressing keeps beautifully in the fridge for up to a week, and I have learned to grill extra chicken specifically to have leftovers for lunch the next day. Everything stays crisp if you store the components separately and toss right before serving.

• Chop your vegetables in the morning and keep them in sealed containers
• Grill the chicken ahead of time and slice it just before serving
• Never dress the entire bowl if you plan to have leftovers later

Pin This

Whether it is a quick weeknight dinner or a weekend lunch with friends, this salad has a way of making ordinary moments feel a little more special. Enjoy every creamy, crunchy, spicy bite.

Recipe Questions & Answers

→ How spicy is this salad?

The heat level is moderate and adjustable. Using seeded jalapeños provides a gentle warmth that adds flavor without overwhelming heat. Leave some seeds in the peppers if you prefer more spice.

→ Can I make the dressing ahead of time?

Absolutely. The jalapeño ranch dressing actually tastes better after resting in the refrigerator for a few hours or overnight, allowing the flavors to meld together beautifully.

→ What can I substitute for buttermilk?

You can use regular thinned with milk, or simply add a teaspoon of white vinegar to regular milk and let it sit for 5 minutes before using.

→ Is this salad gluten-free?

Yes, as written this salad is naturally gluten-free. Just skip the tortilla strip garnish or use certified gluten-free tortilla strips to maintain that crispy texture.

→ How long will leftover dressed salad keep?

For best results, store the components separately. The dressing keeps for up to a week refrigerated, while undressed salad stays fresh for 2-3 days. Add dressing just before serving.