There's something magical about a bowl piled high with crisp greens, juicy chicken, and a creamy homemade dressing that ties it all together. This basil ranch chicken salad bowl takes the classic comfort of ranch and elevates it with fresh basil, turning a simple weeknight salad into something you'll crave all summer long.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintBasil Ranch Dressing Chicken Salad Bowl
A fresh and hearty chicken salad bowl topped with a creamy homemade basil ranch dressing.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1 cup fresh basil leaves, packed
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Season chicken breasts with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then slice into strips.
- In a blender, combine basil, buttermilk, mayonnaise, sour cream, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Divide romaine lettuce among bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle generously with basil ranch dressing and serve immediately.
Notes
For extra flavor, marinate the chicken in a bit of the basil ranch dressing for 30 minutes before cooking. Leftover dressing keeps in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
Frequently Asked Questions
Can I make the basil ranch dressing ahead of time?
Yes, the dressing actually tastes even better after it sits for a few hours, allowing the basil and garlic flavors to fully develop. Store it in an airtight container in the fridge for up to 5 days.
What can I use instead of buttermilk in this basil ranch chicken salad bowl?
If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using as a substitute.
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely, shredded rotisserie chicken is a great time-saving swap for this basil ranch chicken salad bowl and works wonderfully with the creamy basil dressing.
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