# What You Need:
→ Salad Base
01 - 2 cups cooked chicken breast, chopped
02 - 5 cups romaine lettuce, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1 cup corn kernels, drained
05 - 1 cup cucumber, diced
06 - 1/2 cup shredded sharp cheddar cheese
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh chives, sliced
→ Greek Yogurt Ranch Dressing
09 - 3/4 cup plain Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons buttermilk
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped
15 - 1 garlic clove, minced
16 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1 teaspoon lemon juice
# Directions:
01 - Chop the cooked chicken breast into bite-sized pieces. Chop romaine lettuce into bite-sized pieces. Halve cherry tomatoes. Dice cucumber into small cubes. Finely dice red onion. Slice fresh chives.
02 - Place romaine lettuce in large salad bowl. Add chopped chicken, corn kernels, cherry tomatoes, cucumber, red onion, cheddar cheese, and chives. Arrange ingredients evenly across bowl.
03 - In medium bowl, combine Greek yogurt, mayonnaise, and buttermilk. Whisk until smooth. Add fresh dill, parsley, chives, minced garlic, onion powder, dried oregano, salt, black pepper, and lemon juice. Whisk thoroughly until fully incorporated and creamy.
04 - Pour prepared dressing over salad. Use salad tongs to toss ingredients, ensuring even coating throughout. Taste salad and adjust salt or pepper if needed.
05 - Transfer salad to individual serving plates or bowls. Garnish with additional fresh chives or herbs if desired. Serve while vegetables remain crisp.
