Save The first time I made this jalapeño ranch chicken salad, it was a complete accident. I had grilled chicken for dinner the night before and was staring at leftovers, half a jar of ranch, and some jalapeños from a taco Tuesday that never happened. I threw everything together in a bowl, took one bite, and literally said out loud to my empty kitchen, why haven't I been doing this forever? Now it's the salad I actually crave instead of dutifully eat.
Last summer, my sister came over for lunch and watched me make this. She stood there skeptically while I dropped whole jalapeños into the blender, then proceeded to eat three servings while telling me she normally hates spicy food. That's when I knew this dressing was magic.
Ingredients
- Chicken breasts: I've learned that pounding them to even thickness means they cook faster and more evenly without drying out
- Olive oil: Don't skip this rub, it helps all those spices cling to the chicken and form a little crust
- Garlic powder and smoked paprika: This combo gives the chicken a savory depth that stands up to the bold dressing
- Mayonnaise and sour cream: The dual dairy base creates that restaurant style richness you can't get from just one
- Fresh jalapeños: I start with two seeded but sometimes leave half the seeds in if I'm feeling brave
- Fresh herbs: Cilantro and chives make this taste alive instead of just creamy
- Lime juice: This little acid brightens everything and cuts through the rich dressing
- Romaine lettuce: Sturdier than spring mix and holds up beautifully under all that dressing
- Cherry tomatoes: They burst in your mouth with sweet juice that balances the heat
- Crispy tortilla strips: Optional but honestly they're the textural crunch that makes it feel like a treat
Instructions
- Season and cook the chicken:
- Rub those chicken breasts with olive oil and all the spices, getting into every nook and cranny. Grill or pan fry them about 7 minutes per side until they're golden and cooked through, then let them rest for a few minutes before chopping into bite sized pieces.
- Make the magic ranch:
- Toss the mayo, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice and seasonings into your blender. Blend until completely smooth and creamy, then taste and adjust the heat or salt to your liking.
- Build your salad bowls:
- Pile that chopped romaine into a big bowl, then scatter the tomatoes, cucumber, red onion and cheese over the top. Arrange the warm chicken right in the center and drizzle generously with that gorgeous green dressing.
- Finish with crunch:
- Scatter the tortilla strips over everything last so they stay crispy. Serve immediately while the chicken is still slightly warm against that cool crisp lettuce.
Save This has become my go to when friends come over for lunch because it looks impressive but secretly takes almost no effort. Everyone asks for the recipe, and I have to confess it's just ranch with an attitude problem.
Make It Your Own
I've experimented with so many variations and they all work. Swap in grilled shrimp or even crispy chickpeas for a vegetarian version. Sometimes I add diced avocado when I want something extra luxurious, or sweet corn when the garden is overflowing.
The Chicken Secret
Once I started marinating the rubbed chicken in the fridge for a couple hours before cooking, the flavor difference was ridiculous. The spice rub penetrates deeper and creates this beautiful seasoned crust that you just can't get from a last minute sprinkle.
Perfect Pairings
Something about this salad just sings with a cold crisp white wine, especially a Sauvignon Blanc that has those grassy notes. A light lager works beautifully too, cutting through the richness and cooling the heat.
- Mason jar the dressing for up to a week and use it on everything from tacos to burgers
- The spice rub works just as well on sheet pan roasted vegetables
- Double the chicken portion and you've got protein prepped for lunch all week
Save There's something deeply satisfying about a salad that feels indulgent but still leaves you feeling light and energized. This one hits that sweet spot every single time.
Recipe Help & FAQs
- → Can I make the dressing ahead of time?
Yes, the jalapeño ranch dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. This actually allows the flavors to meld and develop, making it even more delicious.
- → How do I adjust the spice level?
For milder dressing, remove the jalapeño seeds before chopping. For extra heat, keep some seeds in or add an additional jalapeño. You can also taste and adjust while blending to achieve your preferred level of spiciness.
- → What are good protein alternatives?
Grilled turkey breast, shrimp, or tofu work wonderfully as substitutes for chicken. If using shrimp, reduce cooking time to 2-3 minutes per side. For vegetarian options, add chickpeas or white beans for protein.
- → Can I prepare the salad components in advance?
Absolutely. You can chop the lettuce, tomatoes, cucumber, and onion up to 4 hours ahead. Store them separately in airtight containers. However, add the dressing only when ready to serve to keep the lettuce crisp.
- → Is this salad suitable for meal prep?
Yes, this works great for meal prep. Store the grilled chicken, chopped vegetables, and dressing in separate containers. Assemble portions as needed throughout the week for fresh-tasting salads with crisp lettuce.
- → What gluten-free modifications are needed?
This salad is naturally gluten-free except for the tortilla strips garnish. Simply use certified gluten-free tortilla strips, or omit them entirely. Always verify that all ingredient labels are gluten-free if preparing for those with celiac disease.