Jalapeño Ranch Chicken Salad

The first time I made this jalapeño ranch chicken salad, it was supposed to be a quick weeknight dinner for my roommate who was recovering from surgery. I'd grabbed whatever looked fresh at the market, hoping something edible would emerge from the chaos. She took one bite and actually stopped talking mid-sentence—that's when I knew this dressing was something special. Now it's the most requested dish at every summer gathering, and I've learned to triple the batch.

Last summer my neighbor came over while I was blending the dressing and literally asked if she could buy a jar off me. We ended up eating on the back porch until sunset, picking at the remaining chicken and talking about everything. That's the thing about this salad—it pulls people in. Something about that creamy, zesty combo makes everyone linger at the table a little longer.

Ingredients

• Chicken breasts: Boneless and skinless works best here, but thighs will give you even more flavor if you do not mind a little extra prep time
• Olive oil: Helps those spices cling to the meat and keeps everything from sticking to your pan
• Garlic powder and smoked paprika: This combo is what makes the chicken taste like it came from a restaurant kitchen
• Mayonnaise and sour cream: The base of your ranch, giving it that rich, tangy foundation we all love
• Fresh jalapeños: The star of the show—seed them for mild or leave some seeds if you want to feel the heat
• Fresh cilantro and chives: Do not skip these, they make the dressing taste bright and garden-fresh
• Romaine lettuce: Sturdy enough to hold up to the creamy dressing without getting soggy

Instructions

Cook the chicken perfectly:

Get your grill pan or skillet nice and hot over medium-high heat while you rub the chicken with olive oil and all those spices. Cook for about 6-7 minutes per side until it is cooked through, then let it rest for 5 minutes before chopping into bite-sized pieces.

Blend up that magic dressing:

Toss the mayo, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, and spices into your blender and blitz until completely smooth. Taste it and adjust the seasonings, then pop it in the fridge to chill while you prep everything else.

Build your salad masterpiece:

Pile your chopped romaine, tomatoes, cucumber, red onion, and cheese into a big bowl, then top with all that seasoned chicken. Drizzle with as much dressing as you dare, toss everything together until coated, and finish with those crispy tortilla strips.

Save

My friend from Texas swore up and down that ranch should never have jalapeños in it, until she tried this version at my 4th of July party. She asked for the recipe before she even finished her plate. Sometimes the best combinations are the ones that make you pause and reconsider everything you thought you knew about comfort food.

Make It Your Own

I have found that adding creamy avocado chunks takes this salad into completely new territory. Sometimes I will throw in sweet corn or black beans for extra texture, especially when feeding a crowd. The beauty of this recipe is how well it plays with whatever you have in the fridge.

Getting The Heat Right

Everyone handles spice differently, so start with one jalapeño if you are unsure. I once made the mistake of leaving all the seeds in for a dinner party, and only two of us could actually eat it. You can always add more heat, but you cannot take it back.

Meal Prep Magic

This salad has saved me so many weeknight headaches when I prep everything on Sunday. Keep the components separate in containers and the dressing in a jar—then you are just minutes away from a homemade meal all week long.

• Store the dressing in a Mason jar and give it a good shake before using
• The chopped chicken stays fresh for 3-4 days in the fridge
• Wait to dress your salad until right before serving so nothing gets soggy

Save

There is something deeply satisfying about a salad that feels indulgent while still being wholesome and nourishing. This one hits that perfect sweet spot.

Recipe FAQs

→ How spicy is the jalapeño ranch dressing?

The dressing has a mild to medium heat level. Seeding the jalapeños reduces the spice significantly, making it approachable for most palates while still delivering that signature jalapeño flavor.

→ 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 to room temperature before assembling the salad.

→ What can I substitute for buttermilk in the dressing?

You can use regular milk thinned with a teaspoon of vinegar or lemon juice, or use plain Greek yogurt for a tangier, thicker consistency.

→ How long does the jalapeño ranch dressing keep?

The dressing stays fresh in the refrigerator for up to 5 days when stored in a sealed container. The flavors actually develop and meld better after a day or two.

→ Can I use rotisserie chicken instead?

Yes, rotisserie chicken works perfectly and cuts down on prep time. Just skip the seasoning and grilling steps, then chop about 2 cups of shredded meat to add to the salad.

→ Is this salad gluten-free?

The base salad is naturally gluten-free. Just omit the crispy tortilla strips or use certified gluten-free alternatives to accommodate dietary restrictions.