There's something so satisfying about a fresh, flavorful salad that feels like a real meal, not just a side. This Chicken Salad with Homemade Ranch Dressing Recipe hits that sweet spot perfectly with juicy chicken cutlets, crisp veggies, and a creamy, tangy homemade ranch that you'll want to drizzle on everything.

A wooden chopping board on a white marbled surface holds a piece of cooked chicken sliced into six pieces. The chicken has a crispy, golden brown crust and a white inside. The slices are arranged in a row with one small piece off to the side. There is no other food or decoration in the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Salad with Homemade Ranch Dressing Recipe
Top Tip
How to Serve Chicken Salad with Homemade Ranch Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Salad with Homemade Ranch Dressing Recipe

Why You'll Love This Recipe

This Chicken Salad with Homemade Ranch Dressing Recipe is one of those dishes that feels like a satisfying treat but comes together in under 30 minutes. I love how the quick-pickled red onions add a perfect zing that wakes up every bite, and that homemade ranch? It’s creamy without being overpowering, making every forkful just right.

Fresh, vibrant flavors: Every ingredient shines, from crisp celery to sweet peppadew peppers, giving you layers of taste and texture.
Homemade ranch dressing: It’s simple to make and avoids the preservatives of store-bought, plus you control the flavor exactly how you like it.
Quick pickled onions: They add a delightful tang and crunch without any complicated prep or overnight marinating.
Perfect for leftovers: Using cooked chicken cutlets means you can whip this up any night without extra cooking, transforming yesterday’s dinner into today’s star.

Ingredients & Why They Work

All these ingredients work together to create a symphony of tastes and textures that feel fresh yet hearty. When shopping, look for crisp, fresh veggies and good-quality chicken cutlets, preferably cooked at home or from a trusted source. The variety of produce balances richly with the creamy homemade ranch dressing, while the pickled onions give a subtle but essential pop.

Flat lay of thinly sliced half a red onion in a small white ceramic bowl, a tablespoon of whole black peppercorns in a small white bowl, a tablespoon of granulated sugar in a small white bowl, a tablespoon of white vinegar in a small white bowl, freshly boiled water steaming in a simple white cup, two golden brown cooked chicken cutlets resting on a plain white plate, three cups of crisp green leaf lettuce arranged neatly on a white plate, half a pint of halved bright red grape tomatoes on a white plate, one-third of a fresh English cucumber diced on a white plate, three diced celery sticks on a white plate, half a cup of diced bright red peppadew peppers in a small white bowl, two whole uncracked hardboiled eggs with clean shells, half a cup of creamy plain Greek yogurt in a small white bowl, half a cup of smooth mayo in a small white bowl, a small pile of dried dill herb, and a small amount of ground black pepper, kosher salt, garlic salt, garlic powder, and onion powder each placed neatly in tiny white bowls, small splash of milk in a tiny white bowl, all items arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red onion: Thin slicing and quick pickling makes them less sharp and adds a bright acidity to balance the creamy dressing.
Whole peppercorns: They add a fragrant, spicy note to the pickling brine.
Sugar: Helps mellow the acidity and rounds out the pickling liquid.
White vinegar: Perfectly tangy for quick pickling without overpowering flavors.
Chicken cutlets: Pre-cooked and ready to slice or tear into the salad, making prep fast and easy.
Green leaf lettuce: Crisp and tender, perfect to soak up the dressing without wilting too fast.
Grape tomatoes: Sweet and juicy, they add pops of freshness in every bite.
English cucumber: Diced small for crunch and subtle coolness to contrast with tangy elements.
Celery: Adds crunch and a slight peppery note, keeping things lively.
Peppadew peppers: Sweet and mildly spicy, adding an unexpected but delightful zing.
Hardboiled eggs: A creamy protein boost that pairs wonderfully with ranch.
Plain Greek yogurt: Adds tang and creaminess while keeping the ranch lighter.
Mayo: Provides rich creaminess and body to the dressing (I’m a fan of Duke’s).
Dill (dried or fresh): Classic herb flavor that’s essential in authentic ranch dressing.
Salt, garlic salt, garlic powder, onion powder, ground black pepper: All these seasonings layer in tons of savory depth without overwhelming individual flavors.
Milk splash: Adjusts the ranch dressing consistency just right for dressing the salad.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own depending on what I have in the fridge or my mood. Feel free to get creative—you can swap or add veggies, or even switch up the herbs in the ranch for a fresh twist. The base is forgiving and easy to customize, so you’ll always walk away with something delicious.

Variation: Sometimes, I swap chicken cutlets for shredded rotisserie chicken when I’m short on time—it’s a lifesaver and just as tasty.
Dietary tweak: For a lighter ranch, replace half the mayo with extra Greek yogurt or try a dairy-free yogurt alternative if you want to keep it vegan-friendly.
Seasonal switch-up: During summer, I love adding fresh herbs like chives or parsley for a green punch in the dressing.

Step-by-Step: How I Make Chicken Salad with Homemade Ranch Dressing Recipe

A white bowl with a blue floral pattern filled with several layers of food, starting with a base of green lettuce, topped with diced light green cucumber pieces on the bottom right, and halved hard-boiled eggs with bright yellow yolks on the bottom right edge. On the top left, there are cubed light green celery pieces next to sliced red tomatoes and thinly sliced red pickled onions on the far right. Five thick slices of crispy coated chicken with a brown crust are placed in the center, some slices with white sauce on top. The bowl sits on a wooden cutting board with a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Quick Pickle the Red Onions

I start by thinly slicing half a red onion and placing it in a heatproof bowl. Then, I add a tablespoon of sugar, a tablespoon of white vinegar, and a tablespoon of whole peppercorns. Pour one cup of boiling water over the mixture so the onions are covered, and let it sit for about 10 minutes. This quick pickle softens the sharpness of the onion and adds a bright, tangy crunch that'll elevate the entire salad.

Step 2: Prepare Your Salad Base

While the onions do their thing, chop up your veggies: dice about ⅓ of an English cucumber, three sticks of celery into small bits, and halve half a pint of grape tomatoes. Tear or slice your two pre-cooked chicken cutlets into bite-sized pieces. Don’t forget to slice up the two hardboiled eggs, which add lovely richness to the salad.

Step 3: Make the Homemade Ranch Dressing

In a bowl, whisk together ½ cup plain Greek yogurt and ½ cup mayonnaise. Toss in 1½ teaspoons dried dill (or fresh if you have it), ½ teaspoon each of kosher salt, garlic salt, garlic powder, onion powder, and a ¼ teaspoon black pepper. Add a splash of milk and whisk until you get a creamy, pourable consistency. This is the moment where the magic happens—the dressing ties everything together with that familiar ranch flavor but fresher and more vibrant.

Step 4: Assemble the Salad

In a large bowl, gently toss your lettuce with the diced cucumber, celery, tomatoes, peppadew peppers, and pickled onions (drain them first so it doesn’t get soggy). Add in the chicken cutlets and eggs, then drizzle the homemade ranch dressing on top. Toss everything lightly so all those flavors mingle but you don’t bruise the delicate lettuce.

Step 5: Serve and Enjoy

Serve immediately for the freshest crunch, or if you have time, chill it for 10-15 minutes—this helps the flavors marry beautifully. This salad makes for a fantastic light lunch or a colorful dinner option that feels both nourishing and indulgent.

Top Tip

From plenty of kitchen experiments, I've learned a few things that make this Chicken Salad with Homemade Ranch Dressing Recipe a breeze and even better every time.

Pickle prep: Don’t skip the quick pickling of the onions—it brings such a balanced acidity that lifts the whole salad.
Dressing consistency: Adjust the milk splash slowly while whisking to get your perfect ranch texture; it should coat but not drown the salad.
Chicken approach: Using leftover or store-bought cooked chicken cutlets saves time but make sure they're well-seasoned to prevent blandness.
Toss gently: When mixing the salad, be gentle with the lettuce to keep it crisp and appealing rather than soggy.

How to Serve Chicken Salad with Homemade Ranch Dressing Recipe

Garnishes

I usually sprinkle some fresh chopped parsley or dill over the top to add a little herbal brightness. A crack of freshly ground black pepper on the finished salad always deepens the flavors and makes it feel extra fresh. Sometimes, I toss on a few toasted sunflower seeds or walnuts for extra crunch.

Side Dishes

This salad pairs beautifully with a crusty baguette or some warm garlic bread. I also love serving it alongside a bowl of soup, like creamy tomato bisque or chicken noodle, which complements its crisp texture and hearty flavors.

Creative Ways to Present

For casual entertaining, try serving the salad in halved avocado shells or inside crisp lettuce cups as handheld bites. Another fun way is layering all the elements in a glass jar for a salad on the go—the dressing stays at the bottom, and you toss it right before eating.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge but keep the dressing separate if possible to avoid soggy lettuce. When ready to eat, just toss it all back together for that crisp, fresh taste.

Freezing

This salad doesn’t freeze well due to the fresh veggies and dressing, but you can freeze cooked chicken cutlets ahead of time to simplify prep whenever you want to make it fresh.

Reheating

If you want to reheat leftover chicken, I recommend warming it gently in a skillet or microwave just until warm, then adding it back to the fresh salad ingredients without the dressing. Add dressing fresh to keep the salad crisp and bright.

Frequently Asked Questions:

Can I use store-bought ranch dressing instead of making it from scratch?

You can, but making your own homemade ranch dressing really elevates the flavor and allows you to control the seasoning. Plus, it’s often fresher and less processed, which I find makes the salad tastier and healthier.

How long will the quick pickled onions keep?

Quick pickled red onions can be stored in the fridge in a sealed container for up to 1 week. Their tangy crunch softens a bit over time but remains delicious and perfect for adding brightness to salads.

What type of chicken cutlets work best?

Using cooked, seasoned chicken cutlets is key. I recommend homemade or high-quality store-bought ones, either grilled or pan-seared, for maximum flavor. Avoid plain boiled chicken, as it can make the salad taste bland.

Can I make this salad vegan or vegetarian?

Absolutely! Substitute the chicken cutlets with grilled tofu or chickpeas for protein, and swap the ranch dressing with a vegan-style version using plant-based yogurt and mayo. You could also skip the eggs and add more veggies or nuts for texture.

Final Thoughts

This Chicken Salad with Homemade Ranch Dressing Recipe has become a staple in my kitchen because it strikes such a wonderful balance between easy, healthy, and indulgently delicious. I love sharing it with friends and family and hearing how it quickly became their go-to lunch or light dinner, too. I hope you enjoy making and eating it as much as I do—it's like a hug on a plate that doesn’t require hours of prep.