Pin My neighbor showed up one Saturday morning with a bag of avocados from her tree and a challenge to use them in something other than toast. I had leftover grilled chicken in the fridge and a craving for something green and bright. What started as an experiment turned into a salad I now make at least twice a month. The creamy avocado ranch clings to every piece of chicken and vegetable without feeling heavy, and it comes together faster than ordering takeout.
I brought this to a potluck once, and my friend who swore she hated salads went back for seconds. She admitted later that the creamy dressing tricked her into thinking she was eating something sinful. I love how the lime juice brightens everything and keeps the avocado from turning brown. It also means you can make the dressing an hour early without worry.
Ingredients
- Boneless, skinless chicken breasts: I always let them come to room temperature before cooking so they sear evenly and stay juicy inside.
- Olive oil: Just enough to coat the chicken and help the seasoning stick without adding grease.
- Ripe avocado: The creamier the avocado, the silkier your dressing, so give it a gentle squeeze before you buy.
- Greek yogurt: Adds tang and protein while keeping the dressing light, but sour cream works if you want extra richness.
- Mayonnaise: A little goes a long way to make the dressing cling and coat every bite.
- Fresh lime juice: Brightens the avocado and keeps it from oxidizing, plus it wakes up all the herbs.
- Fresh chives, parsley, and dill: The trio of herbs makes the dressing taste alive, not flat or one note.
- Garlic clove: One clove is enough to add warmth without overpowering the delicate avocado flavor.
- Cherry tomatoes: Their sweetness balances the creamy dressing, and halving them releases their juice into the salad.
- Cucumber: Adds crunch and a refreshing coolness that contrasts beautifully with the rich dressing.
- Red onion: Dice it small so you get little bursts of sharpness without overwhelming bites.
- Celery: Often overlooked, but it brings a subtle peppery crunch that makes the salad more interesting.
- Mixed salad greens or romaine: Romaine holds up better if you plan to have leftovers, while mixed greens are more tender and delicate.
Instructions
- Sear the chicken:
- Preheat your grill pan or skillet until it is hot enough that a drop of water sizzles instantly. Rub the chicken with olive oil, salt, and pepper, then cook for 6 to 7 minutes per side until the juices run clear and the internal temperature reaches 165 degrees.
- Rest and chop:
- Let the chicken rest for 5 minutes so the juices redistribute, then cut it into 1 inch chunks. Cutting too early makes the meat dry, so patience here pays off.
- Blend the dressing:
- Combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until completely smooth, adding water a tablespoon at a time until it reaches a pourable consistency.
- Prep the vegetables:
- Toss salad greens, cherry tomatoes, cucumber, red onion, and celery in a large bowl. I like to prep these while the chicken cooks so everything comes together quickly.
- Toss and serve:
- Add the chicken chunks to the bowl, pour the avocado ranch dressing over everything, and toss gently to coat. Serve immediately for the best texture, or chill for 10 minutes if you prefer it cold.
Pin The first time I made this for my kids, they devoured it without realizing they were eating a full salad. My youngest even asked if we could have it for breakfast the next day. That is when I knew this recipe was a keeper. It bridges the gap between comfort food and something genuinely nourishing, which is rare.
Make It Your Own
I have added crumbled bacon when I wanted something smoky and indulgent, and it was incredible. Shredded sharp cheddar or crumbled feta also work beautifully if you want a bit of saltiness. For a dairy free version, swap the Greek yogurt for a coconut or almond based alternative, and use vegan mayo.
Storing and Meal Prep
The dressing keeps in the fridge for up to three days in an airtight container, though it may darken slightly on top. Just stir it before using and the color evens out. I often grill extra chicken on Sunday and keep it in the fridge so I can throw this salad together on busy weeknights. Store the components separately if you plan to eat it over a couple of days so the greens stay fresh.
Serving Suggestions
This salad shines on its own, but I have also stuffed it into whole wheat pitas or wrapped it in large lettuce leaves for a low carb option. It pairs beautifully with a side of sweet potato fries or a simple fruit salad. If you are feeding a crowd, double the dressing because people always want extra.
- Serve it in individual bowls for a more elegant presentation at a gathering.
- Top with toasted sunflower seeds or slivered almonds for extra crunch.
- Pair it with iced herbal tea or sparkling water with a squeeze of lime.
Pin This salad has become my go to when I want something satisfying without the afternoon slump. I hope it finds a spot in your regular rotation too.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare the dressing and chop vegetables up to 4 hours ahead. Store them separately to prevent sogginess. Grill the chicken and assemble just before serving for the best texture and flavor.
- → What can I substitute for Greek yogurt?
You can use sour cream for a tangier dressing, or dairy-free yogurt for a vegan option. Mayonnaise or cashew cream also work well as substitutes while maintaining the creamy texture.
- → How do I prevent the avocado from browning?
Add the avocado to the dressing just before serving, or coat it with a squeeze of fresh lime juice to prevent oxidation. Store leftover dressing in an airtight container with plastic wrap pressed directly onto the surface.
- → Can I use rotisserie chicken instead?
Absolutely. Shredded or chunked rotisserie chicken saves time and works beautifully. One store-bought rotisserie chicken yields approximately 3 cups of meat, perfect for this salad.
- → What makes the dressing creamy without too much mayo?
The ripe avocado is the key ingredient that creates creaminess while adding healthy fats. Combined with Greek yogurt, it produces a rich, smooth dressing with less reliance on mayonnaise.
- → Is this salad suitable for meal prep?
Yes, store the dressed salad in an airtight container for up to 2 days. Keep the dressing separate if possible to maintain crispness. Pack it without dressing and add just before eating for optimal texture.