Avocado Ranch Chicken Salad (Print)

Tender chicken tossed with creamy avocado ranch dressing, fresh vegetables, and crisp greens for a refreshing meal.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Avocado Ranch Dressing

05 - 1 ripe avocado, peeled and pitted
06 - 1/2 cup Greek yogurt or sour cream
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons fresh lime juice
09 - 2 tablespoons fresh chives, chopped
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/8 teaspoon black pepper
16 - 2 to 3 tablespoons water as needed for consistency

→ Salad

17 - 1 cup cherry tomatoes, halved
18 - 1 cup cucumber, diced
19 - 1/4 cup red onion, finely diced
20 - 1/2 cup celery, diced
21 - 4 cups mixed salad greens or romaine, chopped

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts evenly with olive oil, salt, and pepper.
02 - Cook chicken for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Allow to rest for 5 minutes, then cut into 1-inch cubes.
03 - While chicken cooks, 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 smooth, adding water gradually to achieve desired consistency.
04 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery.
05 - Add warm or cooled chicken cubes to the salad mixture and drizzle with avocado ranch dressing. Toss gently to coat all ingredients evenly.
06 - Divide among serving plates and garnish with additional fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you energized instead of sluggish.
  • The dressing doubles as a dip, so leftovers never go to waste.
  • You can prep the chicken ahead and assemble it in minutes when hunger strikes.
  • It works just as well on a weeknight as it does for a backyard lunch with friends.
02 -
  • Do not skip resting the chicken, or you will lose all the moisture when you cut into it.
  • Add water slowly to the dressing because you can always thin it more but you cannot thicken it back up.
  • Toss the salad just before serving so the greens stay crisp and do not wilt under the weight of the dressing.
03 -
  • If your avocado is not quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
  • Use rotisserie chicken if you are in a rush, but warm it slightly so the dressing melts into it.
  • Taste the dressing before adding it to the salad and adjust the lime or salt to your preference.
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