Name: Quick Chicken Cutlet Salad with Ranch Dressing Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: ½ red onion (thinly sliced); 1 tablespoon whole peppercorns; 1 tablespoon sugar; 2 tablespoons white vinegar; 1 cup boiling water (or enough to cover the onions); 2 prepared chicken cutlets; 3 cups crispy green leaf lettuce (Boston, bibb, your choice); ½ pint grape tomatoes (halved); ⅓ English cucumber (diced small; about ⅔ cup); 3 sticks celery (diced small; about ⅔ cup); ½ cup peppadew peppers (can use cherry peppers; drained and diced); 2 hardboiled eggs (prepared to your liking); ½ cup plain Greek yogurt; ½ cup mayo (I use Duke's); 1½ teaspoon dried dill (or 1 tablespoon fresh, minced); ½ teaspoon kosher salt; ½ teaspoon garlic salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground black pepper; splash of milk

There’s just something about the crispness of lettuce paired with tender chicken cutlets and that creamy, herby zing of ranch dressing that hits the spot every time. This Quick Chicken Cutlet Salad with Ranch Dressing Recipe is a fresh, speedy way to get a satisfying meal on the table without fussing over complicated prep.

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 Quick Chicken Cutlet Salad with Ranch Dressing Recipe
Top Tip
How to Serve Quick Chicken Cutlet Salad with Ranch Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Chicken Cutlet Salad with Ranch Dressing Recipe

Why You'll Love This Recipe

I’m honestly smitten with how quickly this salad comes together and how flavorful it is. Using leftover chicken cutlets makes it a brilliant weeknight winner, and the homemade ranch dressing? Game changer. It’s refreshing and easy, yet fancy enough to impress guests.

Speedy assembly: You’ll have this salad on the table in about 20 minutes—perfect for busy nights.
Layered flavors: Quick-pickled red onions add a tangy crunch that brightens each bite.
Homemade ranch dressing: It’s creamy with just the right herbs—so much better than store-bought.
Flexible & fresh: With a variety of veggies, you get perfect texture and vibrant colors every time.

Ingredients & Why They Work

Each ingredient in this Quick Chicken Cutlet Salad with Ranch Dressing Recipe plays a savvy role, from balancing creamy to crunchy, tangy to fresh. I always aim to keep the produce crisp and vibrant to elevate every forkful.

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 slices get pickled quickly, adding sharp tang and a satisfying crunch.
Whole peppercorns: Give the pickling liquid a subtle peppery warmth without overwhelming.
Sugar & white vinegar: Classic combo for quick pickling – sweet meets tart!
Boiling water: You’ll use this to dissolve sugar and vinegar into a pickling brine speedy enough to soften onions in minutes.
Prepared chicken cutlets: The star ingredient–already cooked, tender chicken that’s perfect sliced for salad.
Green leaf lettuce: Provides a soft yet crispy base that holds up well under dressing.
Grape tomatoes: Juicy bursts of sweetness balancing the savory and tart flavors.
English cucumber: Adds freshness and that cool, hydrating crunch.
Celery: More crunch and subtle savoriness for contrast.
Peppadew peppers: Mildly sweet and slightly spicy peppers, adding color and a unique pop of flavor.
Hardboiled eggs: Creamy richness that rounds out the protein content of the salad.
Plain Greek yogurt: For creamy tang in the ranch while keeping it lighter than all mayo.
Mayonnaise (Duke’s recommended): Brings smooth richness to the ranch dressing’s texture.
Dried dill & spices: These classic ranch seasonings—dill, garlic salt, garlic powder, onion powder, black pepper, salt—create that unmistakable herby, savory punch.
Milk splash: Adjusts the ranch dressing to your perfect pouring consistency.

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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 playing around with this Quick Chicken Cutlet Salad with Ranch Dressing Recipe, especially swapping veggies or changing up the peppers for whatever’s in my fridge. Trust me, a recipe this flexible is a keeper.

Variation: Once, I added avocado chunks for a creamy texture boost — it paired beautifully with the ranch and gave the salad an extra layer of richness.
Dietary tweak: You can swap mayo for extra Greek yogurt if you want to lighten up or try vegan mayo to make it plant-based.
Seasonal twist: In summer, I’m all about heirloom tomatoes and fresh herbs replacing dried dill to intensify that garden freshness.

Step-by-Step: How I Make Quick Chicken Cutlet Salad with 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

Start by whisking together the sugar, white vinegar, and whole peppercorns in a heatproof bowl. Pour over the thinly sliced red onions with boiling water enough to cover. This quick hot brine softens the onions and tames their sharpness in about 15 minutes while you prep the rest. Stir occasionally to evenly pickle.

Step 2: Prep the Veggies and Eggs

While the onions pickle, slice your grape tomatoes in half, dice the cucumber and celery into small pieces, and drain plus dice your peppadew peppers. Peel and quarter the hardboiled eggs—these add a lovely, creamy protein boost.

Step 3: Assemble the Homemade Ranch Dressing

Mix together the Greek yogurt and mayo in a bowl first. Then sprinkle in the dried dill, garlic salt, onion powder, garlic powder, kosher salt, and black pepper. Stir until smooth, then add a splash of milk to loosen it to a pourable consistency. Taste and tweak seasoning as desired — sometimes I add a squeeze of lemon juice if I want an extra zing.

Step 4: Build Your Salad

In a large bowl, layer your torn green leaf lettuce, halved tomatoes, diced cucumber, celery, peppadew peppers, and the quick-pickled red onions (drain them slightly so the salad doesn’t get soggy). Slice the chicken cutlets into strips and arrange on top. Nestle in the hardboiled eggs.

Step 5: Dress and Serve

Drizzle your homemade ranch over the salad just before serving. Toss gently if you like, or keep everything neatly arranged for a pretty presentation. Grab a fork and enjoy that crunch, creaminess, and bright tang in every bite!

Top Tip

From personal experience, the magic really is in the pickled onions and the balance of the homemade ranch. Those two elements lift this salad from good to memorable.

Pickling patience: Don’t rush the onions—letting them soak in the hot brine even 10-15 minutes mellows their bite perfectly.
Season your ranch: Taste the dressing as you go. I sometimes bump up the dill or garlic powder for a bolder punch.
Cutlets selection: Using leftover chicken cutlets saves time and ensures tender, flavorful chicken that holds up well in salad.
Don’t overdress: Add ranch gradually—you want every bite coated, not soaked.

How to Serve Quick Chicken Cutlet Salad with Ranch Dressing Recipe

Chicken Cutlet Salad - Serving Suggestion

Garnishes

I love adding a sprinkle of fresh chopped parsley or a few dill sprigs on top to echo the ranch flavors and give that pop of green. A crack of fresh black pepper and maybe a tiny drizzle of good olive oil lift the whole bowl as well.

Side Dishes

This salad is satisfying on its own but pairs wonderfully with crusty garlic bread, roasted sweet potatoes, or a warm bowl of soup on chillier days. It’s a delightfully balanced meal.

Creative Ways to Present

For gatherings, I’ve served this salad layered in clear glass bowls to showcase the colorful layers, or even deconstructed on individual plates letting guests scoop their preferred bites. It feels special but still easy-breezy.

Make Ahead and Storage

Storing Leftovers

I keep leftover salad and dressing separate if possible; store the salad in airtight containers and the ranch in a small jar so it stays fresh. Mixed together, the lettuce may wilt faster, but it’s still great for next-day lunches.

Freezing

This particular salad doesn’t freeze well because of the fresh veggies and dressing, but the chicken cutlets themselves freeze beautifully if you want to prep in advance and thaw before assembling your salad.

Reheating

For leftovers, if you want to reheat the chicken cutlets separately, pop them in the oven or air fryer to revive crisp edges. Just avoid microwaving the whole salad to keep veggies crisp and ranch fresh.

Frequently Asked Questions:

Can I make the ranch dressing ahead of time?

Absolutely! The homemade ranch dressing can be made up to three days ahead and refrigerated in an airtight container. Just give it a good stir or shake before using.

What if I don’t have peppadew peppers?

No worries! You can substitute peppadew peppers with cherry peppers or even mild banana peppers. They add a lovely sweet-spicy contrast that complements the salad nicely.

Can I use a different type of lettuce?

Definitely! I recommend green leaf or Boston bibb lettuce because they’re tender yet crisp, but romaine, arugula, or spring mix can work too. Just pick what you love and what’s fresh.

Is this salad suitable for meal prep?

Yes! If you keep the dressing separate until ready to eat and pack the salad components properly, this Quick Chicken Cutlet Salad with Ranch Dressing Recipe can be a convenient, healthy meal prep option.

Final Thoughts

This Quick Chicken Cutlet Salad with Ranch Dressing Recipe has become one of my go-to meals because it’s fresh, flavorful, and incredibly forgiving. Whether you're short on time or just need a satisfying lunch, it checks all the boxes. I hope you enjoy making it as much as I do—it’s like a little salad hug on your plate!