Jalapeño Ranch Chicken Salad

The first time I made this salad was on a brutally hot July afternoon when my kitchen felt like an oven. I had grilled chicken left over from a weekend BBQ and a bunch of jalapeños that needed using, so I threw everything together in what my husband now calls my desperation genius moment. Something about that cool creamy dressing hitting the warm spiced chicken just clicked, and now its the meal I crave when summer temperatures hit their peak.

Last summer I served this at my sister's birthday lunch and watched my nephew who claims to hate salad go back for thirds. The combination of textures kept everyone at the table guessing what made it so special. My mom finally cornered me in the kitchen demanding the recipe saying it was the best ranch shes ever tasted.

Ingredients

• Chicken breasts: I've learned that pounding them to even thickness before seasoning helps them cook evenly without drying out the thinner parts
• Smoked paprika: This adds a subtle depth that pairs beautifully with the fresh heat from the jalapeños
• Fresh jalapeños: Seeding them controls the heat but keeps that bright peppery flavor that makes this dressing special
• Buttermilk: The acid here cuts through the rich mayonnaise and sour cream creating that perfect ranch consistency
• Fresh herbs: Don't skip the cilantro and chives because they bring this incredible freshness that dried herbs just can't replicate
• Romaine lettuce: I prefer romaine over mixed greens because those sturdy leaves hold up to the heavy dressing without wilting
• Crispy tortilla strips: These aren't just garnish, they add this salty crunch that ties the whole salad together

Instructions

Season and grill the chicken:

Pat the chicken dry and rub it thoroughly with that spice mixture, letting it sit for at least 15 minutes if you have time. Grill until beautiful charred marks appear and the meat reaches 165°F internally, then let it rest those crucial 5 minutes so the juices redistribute.

Blend the dressing:

Throw everything for the ranch into your blender and let it run until the jalapeños disappear completely into this gorgeous pale green sauce. Taste it now and adjust the lime or salt because this is your chance to get the flavors perfectly balanced before chilling.

Build your salad base:

Chop your romaine into generous bite sized pieces and pile it high in your biggest bowl. Scatter the tomatoes, cucumber, and red onion across the top so every forkful gets a little bit of everything.

Assemble and serve:

Slice that rested chicken into chunks and arrange it over the vegetables, then drizzle with that incredible dressing right before serving. Top with the tortilla strips last so they stay perfectly crispy and dive in immediately.

Pin it

This salad has become my go to for summer dinner parties because I can prep everything ahead and just assemble when guests arrive. Theres something so satisfying about watching people take that first bite and seeing their eyes light up at the combination of cool creaminess and gentle heat.

Making It Your Own

Some days I'll swap in grilled shrimp or even steak strips depending on what's in the fridge. The beauty of this recipe is how the dressing plays well with pretty much any protein you throw at it. I've even served it as wraps for lunch the next day and it holds up beautifully.

Perfect Pairings

A crisp white wine cuts through the rich dressing perfectly, something cold and acidic like Sauvignon Blanc. On nights when I want something casual, a light Mexican lager with a squeeze of lime feels like the most natural companion. For a non alcoholic option, sparkling water with extra lime and a jalapeño slice works wonders.

Make Ahead Strategy

The secret to meal prepping this salad is keeping all the components separate until you're ready to eat. I'll grill and chop the chicken, wash and dry the lettuce, and blend the dressing, storing everything in airtight containers. Come lunchtime, I just pile everything onto my plate.

• Store the dressing in a jar and give it a good shake before using
• Keep tortilla strips in a separate container to maintain their crunch
• Never dress the whole salad at once, the leftovers will get soggy fast

Pin it

There's something almost therapeutic about chopping all those fresh vegetables and watching that vibrant green dressing come together in the blender. This is the kind of meal that makes you feel nourished and satisfied without weighing you down.

Questions & Answers

→ How spicy is this jalapeño ranch dressing?

The dressing offers a mild to moderate heat level. Removing all seeds from the jalapeños keeps it gentle, while leaving some seeds in the blender creates a noticeable but manageable warmth that most palates enjoy.

→ Can I make the chicken ahead of time?

Absolutely. Grill and chop the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before assembling the salad for best texture.

→ What's the best way to store leftovers?

Keep the dressing separate from the salad components. Store chopped chicken and vegetables in separate containers, and refrigerate the dressing in a sealed jar. Assemble fresh portions when ready to eat.

→ Can I use rotisserie chicken instead?

Yes, using store-bought rotisserie chicken works wonderfully. Simply shred or chop the meat and skip the grilling step. The salad will still be delicious and ready in under 15 minutes.

→ Is there a lighter alternative to the ranch dressing?

Replace sour cream with plain Greek yogurt for a protein boost and fewer calories. You can also use light mayonnaise or add more buttermilk to thin the dressing while maintaining flavor.

→ What other toppings work well with this salad?

Avocado slices, sweet corn, black beans, or roasted bell peppers add excellent variety. For extra crunch, try crushed tortilla chips, pumpkin seeds, or toasted pepitas.