Layered Chicken Ranch Salad

The Base: 2 large heads of Romaine lettuce, chopped.
The Crunch: 1 large English cucumber, diced.
The Protein: 3 cups shredded cooked chicken (rotisserie chicken works perfectly).
The Toppings: ½ cup shredded cheddar cheese and 2 tablespoons chopped fresh chives or green onions.
The Dressing: ½ cup creamy Ranch dressing (plus extra for serving).

Prepare the Base: In a large rectangular dish (approx. 9×13 inch), lay down a thick, even layer of the chopped Romaine lettuce.
Add the Texture: Scatter the diced cucumbers over the lettuce. Focus some around the edges so they are visible through the glass or over the top.
Layer the Chicken: Spread the shredded chicken evenly over the center of the salad. If the chicken is cold, you can lightly season it with black pepper beforehand.
Add Flavor: Sprinkle the shredded cheddar cheese and chopped chives over the top of the chicken.
The Finish: Using a spoon or a squeeze bottle, drizzle the Ranch dressing in vertical lines across the entire dish as seen in the photo.

Keep it Crisp: If you aren’t serving this immediately, wait to add the dressing until right before eating. This prevents the lettuce from wilting.
Additions: This base also pairs beautifully with crumbled bacon, halved cherry tomatoes, or sliced avocado.
Shortcut: Use a store-bought rotisserie chicken to save time; just shred it while it’s still slightly warm for the best texture.