Step by step

Method

4 steps

1. 1

   Cut the broccoli into very small pieces, about the size of a pea. Chop the cooked chicken just as small and slice the green onions so each forkful gets a little of everything.

2. 2

   Put the broccoli, chicken, cheddar, and green onions in a large bowl. Add the ranch and stir until the dressing reaches all the way through the mixture.

3. 3

   Taste and add black pepper. If the salad seems dry, stir in another spoonful of ranch rather than adding a large splash all at once.

4. 4

   Serve it cold as a scoopable salad, tuck it into a pita, or spread it in a tortilla and toast it in a skillet until the cheese melts. Chill leftovers promptly and use them within 3–4 days.