Save to Pinterest The first time I made this jalapeño ranch chicken salad, my husband took one bite and literally stopped mid conversation. That creamy, zesty dressing with just the right kick of heat transformed what could have been an ordinary weeknight dinner into something we now crave constantly. It is become our go-to when we want something that feels indulgent but still keeps us on track.
Last summer I served this at a backyard barbecue and watched my friend Sarah, who claims to hate salads, go back for thirds. She kept asking what was in that dressing and looked genuinely shocked when I told her it was just a few simple ingredients whirred together in the blender. Sometimes the most uncomplicated recipes are the ones that leave the biggest impression.
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Ingredients
- Chicken breasts: Boneless and skinless cook evenly and stay tender, about a pound total works perfectly for four servings
- Olive oil: Helps the spice rub cling to the chicken and prevents sticking while adding richness
- Garlic powder and smoked paprika: This combination creates that irresistible savory smoky flavor profile
- Mayonnaise and sour cream: The dual base makes the dressing luxuriously creamy without being too heavy
- Fresh jalapeños: Seeding them tames the heat while still delivering that signature spicy zing
- Fresh cilantro and chives: These herbs make the dressing taste garden fresh and vibrant
- Buttermilk: The secret ingredient that gives ranch its signature tang and perfect pourable consistency
- Romaine lettuce: Stays crisp longer than other greens and holds up beautifully to the hearty dressing
- Cherry tomatoes and cucumber: Add refreshing crunch and balance the creamy elements
- Red onion: Provides a sharp bite that cuts through the rich dressing
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Instructions
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Grill in a hot skillet for 6 to 7 minutes per side until cooked through, then let rest for 5 minutes before chopping into bite-sized pieces.
- Whip up the dressing:
- Toss mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper into a blender. Blend until completely smooth and creamy, then taste and adjust the heat level if needed.
- Build your salad base:
- Pile chopped romaine, halved cherry tomatoes, diced cucumber, sliced red onion, and cheddar cheese into a large mixing bowl. Add the warm chopped chicken right on top.
- Toss and serve:
- Drizzle that gorgeous jalapeño ranch dressing generously over everything and toss until every leaf is coated. Divide among plates and finish with crispy tortilla strips for that perfect crunch.
Save to Pinterest This recipe has become such a staple in our house that my daughter now requests it for her birthday dinner every year. There is something magical about watching people gather around a table, building their own perfect bites, and hearing that silence that means everyone is too busy enjoying their food to talk.
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Make It Your Own
I have found that swapping Greek yogurt for sour cream creates a lighter version that does not sacrifice creaminess. Adding avocado chunks or grilled corn takes this into entirely new territory while keeping that same irresistible spirit.
Serving Suggestions
A chilled Sauvignon Blanc cuts through the richness beautifully, though a crisp light lager works just as well. Serve with warm corn tortillas on the side for those who want to scoop up every last drop of that dressing.
Storage And Meal Prep
The dressing keeps in the fridge for up to a week and actually develops more flavor over time. Store the chopped chicken and salad components separately and toss right before serving to maintain that perfect crunch.
- Keep the tortilla strips in a sealed container to stay crispy
- Add fresh herbs right before serving for the brightest flavor
- Bring cold ingredients to room temperature for 15 minutes before assembling
Save to Pinterest There is something deeply satisfying about a recipe that comes together this easily but tastes like it came from a restaurant kitchen. Hope this becomes a regular in your rotation too.
Common Questions
- → How spicy is the jalapeño ranch dressing?
The heat level is mild to medium, depending on the jalapeños. Removing all seeds creates a gentle warmth, while leaving some seeds adds more kick. Adjust the quantity to suit your preference.
- → Can I make this ahead of time?
Prepare the chicken and dressing up to 24 hours in advance. Store them separately in the refrigerator. Assemble the salad just before serving to maintain crispness and prevent wilting.
- → What can I substitute for buttermilk?
Mix regular milk with a tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. Thin yogurt works too, though it adds a tangier flavor.
- → Is this gluten-free?
Yes, all core ingredients are naturally gluten-free. Skip the tortilla strips or use certified gluten-free alternatives to keep it completely gluten-free.
- → How do I store leftovers?
Store components separately in airtight containers. Chicken keeps for 3-4 days, dressing for up to a week. Toss together when ready to eat rather than storing dressed salad.
- → Can I grill the chicken instead of using a skillet?
Absolutely. Outdoor grilling adds lovely smoky char marks. Cook over medium-high heat for the same timing, about 6-7 minutes per side until internal temperature reaches 165°F.
