
Chicken Ranch Salad is one of my go-to easy, healthy family dinner recipes. I’ve come back to this recipe many times over. It consists of pan-seared diced chicken, Romaine lettuce, Frito chips, veggies, and a homemade creamy taco ranch dressing drizzled all over it.
Chicken Ranch Salad is crisp and fresh. The Fritos add just enough crunch to leave you wanting one more bite without going overboard on calories. My kids love this recipe (and me, too) because of the Fritos, and I feel good about serving it.

This is one of my favorite summer recipes because I can quickly pull together a complete meal without turning on the oven.
Also, consider trying out these Mexican black beans and rice, which are friendly to Weight Watchers. Or search this post with over 20 Instant Pot Mexican recipes in one spot.

- 3 Reasons You Will Love This Chicken Ranch Salad
- What Ingredients Do I Need For This Chicken Salad?
- Weight Watchers Points for Chicken Ranch Salad
- What To Serve With This Salad
- How Long Does Chicken Ranch Salad Last?
- Tips to Make this Chicken Ranch Salad
- FAQs
- How to Make Chicken Ranch Salad (3 Easy Steps with Photos)
- Chicken Ranch Salad
3 Reasons You Will Love This Chicken Ranch Salad
Here’s why I know you are going to love this meal-in-a-bowl salad:
- This is a fantastic dinner that is low calorie and Weight Watchers approved. It tastes like a guilty pleasure but is a lighter-calorie dish.
- Easy to make, and great for those nights you want a no-fuss dinner for the family.
- Meal prep with this recipe. Just keep the dressing, chicken, and chips separate and assemble before eating for an easy grab-and-go salad.

What Ingredients Do I Need For This Chicken Salad?
- 2 bags Romaine lettuce chopped, or 3 heads, chopped
- 2 large tomatoes chopped
- 1 large cucumber chopped
- 1/2 cup light cheddar cheese shredded
- 2 bags Frito’s corn chips lunch size bags
- 1/2 cup light Ranch dressing
- 1/2 cup Greek yogurt plain, non-fat
- 1 cup salsa
- 4 chicken breasts 4 ounces each
- 3 tsp chili powder
- 2 tsp season salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- cooking spray
Weight Watchers Points for Chicken Ranch Salad
This Chicken ranch salad has 6 Weight Watcher points per serving, and as a bonus you get crunchy and salty Frito chips in each bite!
Click here to track the recipe directly in the WW app: Track Chicken Ranch Salad directly in the WW app here.
In search of more Weight Watchers recipes? Head over and check out this easy healthier chicken salad, which only has 1 Weight Watcher point per 1/2 cup serving, or 177 calories. This is low in calories but big in flavor.

What To Serve With This Salad
This salad can easily be a meal in one. Or you might find that some garlic bread, corn bread, or even a vegetable of choice compliments the salad nicely.
For a lighter treat consider serving this WW zero-point banana souffle or even this creamy limeade dessert.
How Long Does Chicken Ranch Salad Last?
Refrigerate: If you want to save the leftovers simply store the dressing in its own sealed container in the fridge. It will store for 3-4 days. Just stir well before pouring over salad. Then keep your greens and veggies in a container and chicken in another container.
This will help ensure the veggies and such stay crisp. Refrigerate for 2-3 days. You can heat the chicken up or eat the chicken cold straight from the fridge.
Tips to Make this Chicken Ranch Salad
Here are a couple helpful tips that will set you up for success to making the perfect salad.
- Use a whisk or even a spoon to whip up the dressing mixture. You want to ensure that there are no streaks in the dressing and that the ingredients are thoroughly mixed.
- A meat thermometer ensures the chicken reaches 165 degrees F internal temperature. Then, allow the chicken to rest for 5 minutes before you slice it. This will lock in the juices.
- Let the chicken cool so it doesn’t wilt the lettuce when you place it into the salad bowl.
FAQs
Go right ahead and reach for any type of lettuce you would like. From mixed greens to baby spinach. Any type of lettuce or mixed greens will work for this salad.
Yes. You can scale the recipe to fit the amount of servings you would like to end up with. This is a versatile salad, so feel free to adjust the servings.
Simply cook up the turkey bacon or even regular bacon as directed. Then place the bacon on a paper towel-lined plate and let it cool. Then dice up into bite-sized pieces and sprinkle over the salad.
How to Make Chicken Ranch Salad (3 Easy Steps with Photos)
Here is a quick walk-through on how to make this chicken ranch salad. The full directions are in the recipe card at the bottom of this post.
Step 1: Mix Up Dressing

In a small bowl, add Ranch, Greek yogurt, and salsa. Mix well to combine, and then cover and place in the fridge.
Step 2: Sear Seasoned Chicken

In a skillet, cook chicken over medium heat. Then add the seasonings to each chicken breast and cook until no longer pink. Make sure to flip the chicken half-way through cooking.
You can add water to the pan to help prevent the chicken from burning or drying out.
Step 3: Let The Chicken Rest and Assemble Salads

Allow your chicken to rest at least 5 minutes before slicing into bite-sized pieces.
Then add salad and veggies into your bowls, and top with chicken, cheese, corn chips, and drizzle with dressing. Serve right away.

Chicken Ranch Salad
Ingredients
- 2 bags Romaine lettuce chopped, or 3 heads, chopped
- 2 large tomatoes chopped
- 1 large cucumber chopped
- 1/2 cup light cheddar cheese shredded
- 2 bags Frito's corn chips lunch size bags
- 1/2 cup light Ranch dressing
- 1/2 cup Greek yogurt plain, non-fat
- 1 cup salsa
- 4 chicken breasts 4 ounces each
- 3 tsp chili powder
- 2 tsp season salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- cooking spray
Instructions
- In a small bowl, combine Ranch dressing, Greek yogurt, and salsa to make the dressing. Set aside.
- In skillet over medium heat, cook the chicken with cooking spray. Sprinkle with seasonings. Cook until no longer pink in the middle (about 20 minutes). (If needed add 2-3 Tablespoons of water to prevent the chicken from burning or getting too dry.)
- Allow the chicken to sit about 5 minutes before slicing — this helps it stay moist. After chicken rests, slice for it for the salads.
- Arrange lettuce and other vegetables in 4 bowls.
- Top with chicken, cheese, and corn chips.
- Drizzle with dressing and serve.
WW Information
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Nutrition
More Easy Chicken Recipes
Here are a few more of our favorite chicken recipes that will win over your family or a crowd with one bite.
I would really like to try this recipe, and I’d especially like to try it with Morningstar Farms Chik’n Strips. It looks really tasty and easy! I’ll also be trying to make a serving for one or two.
I am interested to try this chicken salad since it looks to have a Mexican flavor.
Sounds wonderful, but are those sodium mgs accurate per serving? Yikes!
Due to the chips, ranch dressing, and salsa, this will be a higher sodium recipe. You could replace the Fritos with low sodium tortilla chips, or make your own with whole wheat or low carb tortillas that you cut into squares and bake in the oven or air fryer. I hope this helps.