Jalapeño Ranch Chicken Salad

The first time I made this jalapeño ranch chicken salad, it was actually a complete accident. I had leftover grilled chicken from a weekend barbecue and a fridge full of random vegetables that needed using. My friend Sarah dropped by unexpectedly for lunch, so I threw together what I had and whipped up a quick dressing with some jalapeños I'd pickled earlier that week. She took one bite and demanded the recipe immediately, and now it's become my go-to meal when I want something that feels indulgent but still light enough for a weekday.

Last summer, I made this for my sister's baby shower when she was craving something fresh but satisfying. I set up a little salad bar with all the fixings and let everyone build their own bowls. Watching my grandma—who normally turns her nose up at anything with 'too much kick'—go back for thirds and ask for the dressing recipe on a notecard was absolutely priceless. Now she keeps jalapeños in her garden just for this recipe.

Ingredients

• Chicken breasts: Boneless and skinless works best here, and pounding them to even thickness ensures they cook through without drying out
• Olive oil: Helps the spices adhere and creates a beautiful golden crust on the chicken
• Garlic powder and smoked paprika: This duo creates that irresistible smoky, savory backbone that makes the chicken taste like it came from a restaurant
• Mayonnaise and sour cream: The classic creamy base that gives the dressing its velvety texture
• Jalapeños: Fresh ones bring bright heat—seed them for milder flavor or leave some seeds if you like to live dangerously
• Fresh cilantro and chives: These herbs add an herbal brightness that cuts through all that creaminess
• Romaine lettuce: Sturdy enough to hold up to the rich dressing without getting soggy too quickly
• Cherry tomatoes and cucumber: They bring refreshing crunch and moisture to balance the heavy elements

Instructions

Season and cook the chicken:

Rub those chicken breasts with olive oil and spices until they're evenly coated, then grill them in a hot skillet until they're beautifully charred outside and juicy inside

Let it rest:

Giving the chicken five minutes to relax after cooking ensures all those delicious juices redistribute instead of running all over your cutting board

Blend up the magic dressing:

Throw all the dressing ingredients into your blender and let it run until everything's smooth and creamy—taste it and adjust the heat level to your liking

Chop and prep your vegetables:

While the chicken rests, get all your veggies washed, chopped, and ready for assembly

Build your perfect bowl:

Toss the lettuce and vegetables with enough dressing to coat lightly, top with that gorgeous chopped chicken, and finish with any extras you're craving

Save

This salad has become my Sunday meal prep staple because it holds up beautifully for days. There's something so satisfying about opening the fridge on a busy Monday and having restaurant-quality lunch waiting, ready to be assembled in under five minutes. My coworkers have started asking what smells so good when I heat mine up at the office.

Making It Your Own

I've discovered that this recipe is incredibly forgiving and adaptable. Sometimes I'll swap the chicken for grilled shrimp or even crispy tofu when I'm feeling plant-based. The dressing is the real star here, and it works on just about anything.

The Heat Factor

Not everyone loves spicy food, and that's completely fine. I usually make the dressing as written and serve extra sliced jalapeños on the side so heat-loving friends can add more to their bowls. The beauty of this salad is how easily it adjusts to different spice tolerances.

Perfect Pairings

A cold glass of crisp white wine or a light beer cuts through the creaminess perfectly. But honestly, sometimes I'll just crush over it with tortilla chips and call it dinner. When my niece comes over, we turn it into a taco salad situation with warm corn tortillas on the side.

• Add avocado slices for creaminess days
• Throw in some sweet corn for extra texture and color
• Keep extra dressing in a jar—it lasts all week and makes everything taste better

Save

Hope this becomes one of those recipes you turn to again and again, just like I have. There's something pretty wonderful about a dish that's this easy to make but feels like such a treat.

Recipe FAQs

→ How spicy is the jalapeño ranch dressing?

The heat level is moderate and adjustable. Seeding the jalapeños reduces the spice, while leaving some seeds in increases the kick. The creamy ingredients help balance the heat for a pleasant warmth rather than overwhelming spice.

→ Can I make the dressing ahead of time?

Absolutely. The dressing actually benefits from chilling for a few hours or overnight, allowing the flavors to meld together. Store it in an airtight container in the refrigerator for up to 5 days.

→ What can I substitute for buttermilk?

You can use regular milk thinned with a teaspoon of vinegar or lemon juice, or thin Greek yogurt with water. These alternatives maintain the creamy texture while keeping the tangy flavor profile.

→ Is this gluten-free?

The base dish is naturally gluten-free. Just skip the crispy tortilla strips or use certified gluten-free alternatives. Always verify your spices and condiments are labeled gluten-free if you have celiac disease or severe sensitivity.

→ Can I use rotisserie chicken instead?

Yes, using shredded rotisserie chicken works beautifully and cuts preparation time significantly. You'll miss the smoky paprika flavor from grilling, but you can add smoked paprika to the dressing to compensate.

→ How long does leftover salad stay fresh?

For best results, store components separately. The dressing keeps for 5 days refrigerated. Tossed salad is best enjoyed immediately, but undressed portions will stay fresh for 2-3 days in the refrigerator.