Save Pin The first time I made this jalapeño ranch chicken salad, my roommate kept wandering into the kitchen asking what smelled so good. It was the sizzling chicken with smoked paprika hitting the hot pan, but I told her it was a secret. By the time I tossed everything together, she was hovering over the bowl with a fork, refusing to wait for proper plates.
Last summer I served this at a backyard barbecue, and my friend who claims to hate salads went back for thirds. Something about the warm spiced chicken against the cold crisp lettuce, with that creamy tangy dressing tying it all together, just works. Now its the first thing people request when they come over.
Ingredients
- 2 large boneless skinless chicken breasts: Pat them dry before seasoning so the spices cling better and create a beautiful crust
- 1 tablespoon olive oil: Helps the spice rub adhere and keeps the chicken from sticking to the pan
- 1 teaspoon garlic powder: Even better than fresh garlic here since it wont burn at high heat
- 1 teaspoon smoked paprika: This is the secret ingredient that makes your kitchen smell incredible
- ½ cup mayonnaise: Real mayo makes the dressing velvety, but use light mayo if you prefer
- ½ cup sour cream: Adds tang and creaminess that balances the jalapeños heat
- ¼ cup buttermilk: Thins the dressing to perfect consistency while adding a subtle tang
- 2 jalapeños seeded and chopped: Keep some seeds if you want more kick, or remove all membranes for milder flavor
- 2 tablespoons fresh cilantro: Brightens the whole dressing and makes it taste restaurant quality
- 2 tablespoons fresh chives: Add a mild onion flavor that rounds out the herbal notes
- 1 tablespoon fresh lime juice: Cuts through the rich dairy and makes all flavors pop
- 1 large head romaine lettuce: Provides the perfect sturdy crunch that holds up to the heavy dressing
- 1 cup cherry tomatoes halved: Little bursts of sweetness that contrast beautifully with the spicy dressing
- ½ cup cucumber diced: Adds refreshing coolness and another layer of satisfying crunch
- ¼ cup red onion thinly sliced: Brings a sharp bite that cuts through the creaminess
- ½ cup shredded cheddar cheese: Totally optional but adds savory richness that friends will fight over
- ¼ cup crispy tortilla strips: The garnish that takes this from salad to something you actually crave
Instructions
- Get the chicken ready:
- Rub the chicken breasts with olive oil, then sprinkle both sides generously with garlic powder, smoked paprika, salt, and pepper
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat and cook chicken for 6 to 7 minutes per side until it develops a gorgeous crust and reaches 165°F internally
- Let it rest:
- Remove chicken from the pan and let it rest for 5 minutes before chopping, which keeps all those juices inside instead of on your cutting board
- Blend the dressing:
- Combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper in a blender and puree until completely smooth and creamy
- Taste and adjust:
- Give the dressing a taste and add more salt, lime juice, or jalapeño depending on your preferences, then refrigerate until ready to use
- Prep your vegetables:
- Chop the romaine, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion while the chicken cooks
- Assemble the salad:
- Toss the romaine, tomatoes, cucumber, red onion, and cheddar cheese in a large bowl, then top with chopped chicken
- Dress and serve:
- Drizzle the jalapeño ranch generously over everything, toss to coat, and top with crispy tortilla strips before serving immediately
Save Pin This salad has become my go to when friends need comfort food but want to feel healthy about it. Theres something about the combination of warm spiced chicken and cool crisp vegetables that makes people slow down and actually enjoy their meal.
Making It Your Own
Ive learned that this recipe is incredibly forgiving and welcomes substitutions. Try swapping Greek yogurt for the sour cream to lighten things up, or add avocado and corn for extra freshness. Sometimes I grill extra chicken and use it for meal prep throughout the week.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the rich dressing beautifully, or go with a light lager if you prefer beer. For a complete meal, serve it alongside warm corn tortillas or garlic bread to soak up any extra dressing.
Storage Secrets
The dressing keeps in the fridge for up to a week and actually tastes better the next day as flavors meld. Store chopped vegetables and chicken separately, and only dress what you plan to eat immediately for the best texture.
- Leftovers are still tasty the next day, but pack the dressing separately to avoid soggy lettuce
- The spice rub works wonderfully on other proteins too, like pork chops or even roasted cauliflower
- Double the dressing recipe and use it as a dip for vegetables or wings at your next gathering
Save Pin Whether you are cooking for a crowd or just treating yourself to something special, this salad hits all the right notes. Enjoy every bite.
Recipe FAQs
- → How can I adjust the spice level of the dressing?
Control the heat by adjusting the amount of jalapeños used. Start with one jalapeño and add more to taste. Leaving some seeds intact increases spiciness, while removing all seeds creates a milder flavor. You can also substitute milder peppers like poblanos for a gentler kick.
- → Can this salad be made ahead of time?
Prepare components separately for best results. Cook and chill the chicken and dressing up to one day ahead. Keep the greens in a separate container and toss everything together just before serving to maintain crispness and prevent sogginess.
- → What are good substitutes for sour cream in the dressing?
Greek yogurt creates a lighter, protein-rich alternative. Full-fat or non-fat varieties both work well. Crème fraîche offers a tangier option, while dairy-free sour cream accommodates dietary restrictions. Adjust buttermilk quantity slightly if using thicker substitutes.
- → Is this salad gluten-free?
The base salad and dressing are naturally gluten-free. However, regular tortilla strips contain gluten. Use certified gluten-free tortilla strips as a garnish, or skip them entirely. Always verify ingredient labels for hidden gluten sources, especially in store-bought mayonnaise.
- → What beverages pair well with this salad?
Crisp white wines like Sauvignon Blanc complement the fresh, zesty flavors beautifully. Light lagers and wheat beers work well with the spicy element. For non-alcoholic options, try sparkling lemonade or a cold herbal iced tea with citrus notes.
- → Can I use store-bought ranch dressing instead?
While convenient, homemade dressing delivers superior fresh herb flavor and superior spice control. If using store-bought ranch, blend it with fresh jalapeños and lime juice to elevate the taste and customize the heat level to your preference.