Jalapeño Ranch Chicken Salad

Last summer my neighbor brought over an absurd amount of jalapeños from her garden and refused to leave until I promised to use them. That same week, I had leftover rotisserie chicken staring me down, and somehow this salad was born. The combination was so good I actually forgot to text my husband that dinner was ready until he walked through the door wondering what smelled so incredible.

I made this for my book club last month and watched three people who swear they hate ranch dressing go back for seconds. Something about the fresh jalapeños and herbs transforms that familiar ranch flavor into something entirely different.

Ingredients

• 2 large chicken breasts: Boneless and skinless work best here for even cooking and easy chopping
• 1 tablespoon olive oil: Helps those spices cling to the chicken and creates beautiful grill marks
• 1 teaspoon garlic powder: Distributed more evenly than fresh garlic would on the chicken surface
• 1 teaspoon smoked paprika: This is what gives the chicken that irresistible smoky depth
• ½ teaspoon salt and pepper: Keep it simple since the dressing packs plenty of flavor
• ½ cup mayonnaise: Real mayo makes a difference here for the creamiest base
• ½ cup sour cream: Adds tang and thickness that buttermilk alone cant provide
• ¼ cup buttermilk: Thins the dressing just enough while adding that classic ranch tang
• 2 jalapeños seeded: Keep those seeds if you love heat but I find removing them lets other flavors shine
• 2 tablespoons fresh cilantro: Dont skip this it brightens everything up
• 2 tablespoons fresh chives: Mild onion flavor that plays so nicely with the jalapeño
• 1 clove garlic: Fresh garlic here since its getting blended right into the dressing
• 1 tablespoon fresh lime juice: Cuts through the richness and wakes up your palate
• 1 large head romaine: Sturdy enough to hold up to that heavy dressing without wilting immediately
• 1 cup cherry tomatoes halved: Little bursts of sweetness that balance the heat perfectly
• ½ cup cucumber diced: Cool crisp crunch I love how it contrasts with the spicy chicken
• ¼ cup red onion: Thinly sliced gives you that sharp bite without overwhelming everything

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Get your chicken going:

Fire up a grill pan or skillet over medium-high heat while you rub the chicken with olive oil and all those spices. Cook for 6 to 7 minutes per side until juices run clear then let it rest for 5 minutes before chopping into bite-sized pieces.

Whip up that dressing:

Toss the mayo sour cream buttermilk jalapeños cilantro chives garlic lime juice onion powder salt and pepper into your blender. Blend until completely smooth and creamy then stash it in the fridge to let flavors meld.

Build your salad base:

In a large bowl combine the chopped romaine cherry tomatoes cucumber red onion and cheddar cheese if you are using it. Add your chopped chicken right on top.

Bring it all together:

Drizzle that jalapeño ranch dressing generously over everything and toss well so every bite gets coated. Divide among plates and sprinkle with those crispy tortilla strips if you want the extra crunch.

Save to Pins

This salad has become my go-to for those nights when I want something satisfying but not heavy. My daughter actually requested it for her birthday dinner this year.

Making It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I want to lighten things up and it works beautifully. The texture changes slightly but the flavor stays fantastic.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creaminess perfectly but a light lager works just as well. I have also served this with warm corn tortillas on the side for scooping up every last bite.

Meal Prep Magic

This salad keeps surprisingly well if you store the components separately and dress right before serving. The chicken actually tastes even better the next day after those spices have time to really sink in.

• Keep the dressing in a sealed jar for up to a week
• Store chopped chicken and veggies in separate containers
• Add the tortilla strips at the very last minute so they stay crunchy

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

Check price on Amazon

Save to Pins

Hope this brings a little spicy joy to your table like it has to mine.

Questions & Answers

→ How do I prevent the chicken from drying out?

Cook chicken breasts to an internal temperature of 165°F, then let them rest for 5 minutes before chopping. This allows juices to redistribute, keeping the meat tender and moist.

→ Can I make the dressing ahead of time?

Yes, the jalapeño ranch dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This also allows flavors to meld and develop.

→ How spicy will this salad be?

The heat level is mild to moderate. Remove jalapeño seeds to reduce spiciness, or include them for more intensity. You can also adjust by adding fewer jalapeños or substituting milder peppers.

→ What are good substitutes for sour cream?

Greek yogurt provides a lighter alternative with similar tanginess. Crème fraîche or Mexican crema also work well for a richer consistency and authentic flavor.

→ Is this salad truly gluten-free?

Yes, if you use gluten-free tortilla strips for garnish or omit them entirely. Always verify that all packaged ingredients, especially seasoning blends, are certified gluten-free.

→ What proteins could I swap for chicken?

Grilled shrimp, turkey breast, or seasoned tofu work beautifully with the jalapeño ranch dressing. You could also use rotisserie chicken for convenience without sacrificing flavor.