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July 28, 2023

Chicken Chop Salad with Chèvre Ranch

This crunchy salad has tons of fresh veggies, a creamy ranch dressing, and a healthy crumble of goat cheese. It’s perfect as a stand-alone meal, or to accompany anything from the grill.

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Chicken Chop Salad with Chèvre Ranch sprinkled with pepper, dill and chives in a serving bowl with serving spoons
Photography by Gayle McLeod

The Best Chopped Chicken Salad Recipe

During the height of produce season, we often find ourselves with more produce on our hands than we know what to do with. This is when the chopped salad enters the kitchen. You can chop everything up, throw it in a bowl, and whip up a delicious dressing to excellent effect. We think this is a salad worthy of main dish status, but if you’re making it for guests, serve it with some Grilled Corn and our Braised Tomatoes with Burrata for a perfect summer dinner!

Chicken Chop Salad with Chèvre Ranch sprinkled with pepper, dill and chives in a serving bowl

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What Does A Chopped Salad Contain?

A chopped salad is a style, a way of life, if you will. A chopped salad can contain anything your heart desires from a salad, but chopped up into bite-sized pieces. This makes life easier and salads more enjoyable. After the salad components are chopped, a salad dressing is applied and everything is mixed together. Chopped salads are also notoriously good at holding a salad dressing, so this is your chance to go wild with flavors.

Romaine, chicken, snap peas, cucumbers, chives, dill, parsley, chèvre and spices in prep bowls

Chicken Chopped Salad Ingredients

  • Grilled boneless skinless chicken breast.

  • Romaine lettuce – Perhaps the crunchiest of lettuces, we love this for the texture it adds to this salad, and others like our Greek Grilled Chicken with Salad and Grilled Romaine Caesar.

  • Veggies – Snap peas and chopped cucumber.

  • Fresh herbs – Chives, dill, and parsley.

  • Chèvre – A creamy, dreamy French-style goat cheese that we love for salads, like our Blackberry Goat Cheese Salad.

chicken tossed with olive oil, salt, garlic powder, and onion powder
chicken tossed with olive oil, salt, garlic powder, and onion powder
buttermilk, mayonnaise, yogurt, chèvre, parsley, onion powder, garlic powder, dill, and salt in a large jar
chèvre ranch dressing in a jar made with  buttermilk, mayonnaise, yogurt, chèvre, parsley, onion & garlic powder, dill & salt

How to Make Chopped Chicken Salad

  1. Season + Grill Chicken. Season with olive oil, salt, garlic powder, and onion powder. Grill until the internal temperature reaches 165°F on an instant-read thermometer. Let cool, and then dice.

  2. Make the dressing in a jar. Combine the buttermilk, mayonnaise, yogurt, chèvre, parsley, onion powder, garlic powder, dill, and salt in a wide-mouth Mason jar. Whisk (or shake!) until smooth.

  3. Chop herbs + veggies. This recipe is best served with a good sharp knife, because you’ll be getting your chop on for this salad.

  4. Mix it up! Get your favorite salad bowl and combine the lettuce, snap peas, cucumber, chives, dill, and parsley. Add the dressing and toss until coated. Top with chicken, crumbled chèvre, pepper, dill, and chives to taste. Serve.

chicken seasoned with salt, garlic powder, and onion powder cooking on a grill
grilled chicken being sliced on a cutting board
lettuce, chicken, chèvre, Chèvre Ranch and fresh herbs in bowl to make a chicken chop salad
lettuce and fresh herbs being drizzled with chèvre ranch next to a bowl of grilled chicken

How to Store Chopped Salad +Tips

  • Composed chopped salad is best eaten the next day (or *maybe* two days), but if you keep everything separate, you can have the individual components ready to use for other recipes throughout the week. We don’t recommend freezing anything but the grilled chicken.

  • Make the chicken ahead! You could grill a couple of pounds of chicken to have some on hand for this recipe and others like our Santa Fe Grilled Chicken Sandwich.

  • Double the dressing and drizzle on everything throughout the week. You won’t regret it.

  • Can I sub the mayonnaise in the dressing? It doesn’t call for much, but you can always use more yogurt instead. The resulting flavor will be a slightly tangier dressing.

Chicken Chop Salad with Chèvre Ranch sprinkled with pepper, dill and chives in a serving bowl with salad servers

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Chicken Chop Salad with Chèvre Ranch

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 319

Ingredients

  • 1½ pounds boneless skinless chicken breast
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 4 cups chopped romaine lettuce
  • 1 cup chopped snap peas
  • 1 cup chopped cucumber
  • ¼ cup minced fresh chives
  • ¼ cup roughly chopped fresh dill, plus more for serving
  • ¼ cup chopped fresh flat-leaf parsley leaves, plus more for serving
  • 2 ounces chèvre, crumbled
  • Freshly cracked black pepper, for serving

Chèvre Ranch Dressing

  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 ounces chèvre
  • 1 teaspoon minced fresh flat-leaf parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • ½ teaspoon fine sea salt

Method

  1. Preheat the grill medium-high.

  2. To a large bowl, add the chicken, olive oil, salt, garlic powder, and onion powder. Toss to coat.

  3. Reduce the grill to medium-low and place the chicken on the grill. Cook undisturbed until slightly charred, about 5 minutes. Flip the chicken and continue cooking until the other side is slightly charred about 5 minutes longer. Continue to flip every 2-3 minutes until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 4-6 minutes more. Transfer to a large plate and let rest for 5 minutes, then dice.

  4. Meanwhile, make the dressing. To a wide mouth jar, add the buttermilk, mayonnaise, yogurt, chèvre, parsley, onion powder, garlic powder, dill, and salt. Whisk until smooth.

  5. In a large bowl, combine the lettuce, snap peas, cucumber, chives, dill, and parsley. Add the dressing and toss until coated. Top with chicken, crumbled chèvre, pepper, dill, and chives to taste. Serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories319
  • Protein5 g
  • Carbohydrates6 g
  • Total Fat19 g
  • Dietary Fiber1 g
  • Cholesterol120 mg
  • sodium735 mg
  • Total Sugars2 g

Chicken Chop Salad with Chèvre Ranch

Questions & Reviews

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  • jenn

    Chevre ranch...out of this world! Loved.

    Thanks Jenn!