Save My neighbor knocked on my door one Saturday holding a bowl of this salad, insisting I try what she called her summer secret weapon. One bite and I understood why she made it three times a week. The creamy avocado dressing clung to every piece of chicken and vegetable without feeling heavy. I asked for the recipe immediately and have been making my own version ever since.
I started bringing this to potlucks after my sister requested it for her birthday lunch instead of cake. Everyone assumed I ordered it from some fancy cafe. The truth is I was wearing pajama pants while chopping vegetables that morning. It became my go-to whenever I wanted to look like I had my life together without actually spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts (about 500 g): I flatten mine slightly with my palm before cooking so they cook evenly and stay juicy throughout.
- Olive oil (1 tbsp): This creates a light seal on the chicken that locks in moisture and adds a subtle richness.
- Ripe avocado: Choose one that yields slightly when pressed but isnt mushy, or your dressing will taste flat.
- Greek yogurt (120 ml): The tang balances the creamy avocado and keeps the dressing from feeling too rich.
- Mayonnaise (2 tbsp): Just enough to add silkiness without turning the dressing heavy.
- Fresh lime juice (2 tbsp): Brightens everything and keeps the avocado from browning too quickly.
- Fresh chives, parsley, and dill: These herbs transform the dressing from basic to something people ask about.
- Garlic clove (1, minced): Adds a gentle bite that makes the whole salad more interesting.
- Cherry tomatoes (150 g): Halved tomatoes release just enough juice to mingle with the dressing.
- Cucumber (130 g, diced): Provides a refreshing crunch that contrasts beautifully with the creamy elements.
- Red onion (30 g, finely diced): A small amount adds sharpness without overpowering the other flavors.
- Celery (60 g, diced): I learned to dice this finely so it adds texture without being stringy.
- Mixed salad greens or romaine (120 g): Romaine holds up better if you plan to have leftovers.
Instructions
- Prepare the chicken:
- Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles on contact. Rub the chicken breasts with olive oil, salt, and pepper, making sure every surface is coated.
- Cook until golden:
- Lay the chicken in the hot pan and resist the urge to move it for 6 to 7 minutes. Flip and cook the other side until the juices run clear and the internal temperature reaches 165 degrees, then let it rest for 5 minutes before cutting into 1-inch chunks.
- Blend the dressing:
- While the 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 completely smooth, adding water a tablespoon at a time until it reaches a pourable consistency.
- Assemble the salad base:
- Toss salad greens, cherry tomatoes, cucumber, red onion, and celery together in a large bowl. Make sure the vegetables are evenly distributed so every bite has variety.
- Combine and serve:
- Add the chicken chunks to the bowl and pour the avocado ranch dressing over everything. Toss gently with salad tongs until every piece is lightly coated, then serve immediately with extra herbs scattered on top if you like.
Save One evening my husband walked in from work, saw me tossing this salad, and said it smelled like a restaurant. He meant it as a compliment but I laughed because I was still in my paint-stained shirt from earlier. That night we ate it on the porch with iced tea and it felt like a tiny vacation. Sometimes the simplest meals end up meaning the most.
Storing and Making Ahead
I often cook the chicken and prep the vegetables the night before, then store everything separately in the fridge. The dressing stays bright green for about two days if you press plastic wrap directly onto its surface to keep air out. When I am ready to eat, I just toss everything together and it tastes freshly made. If you dress the whole salad at once, eat it within a few hours or the greens will get soggy.
Customizing Your Salad
This recipe is forgiving and adaptable to whatever you have around. I have added crumbled bacon, shredded cheddar, roasted chickpeas, and even diced apple when I wanted something sweet and crunchy. My friend swaps the chicken for grilled shrimp and says it tastes like summer. You can also use rotisserie chicken if you are short on time, though I do think the freshly grilled version has a slight edge in flavor.
Serving Suggestions
I love serving this salad in individual bowls with a slice of crusty bread on the side for scooping up extra dressing. It also works beautifully stuffed into pita pockets or wrapped in large lettuce leaves for a low-carb option. On hotter days I chill the serving bowl in the freezer for ten minutes before assembling so everything stays crisp and cold.
- Pair it with a chilled white wine or sparkling water with lemon.
- Double the dressing recipe and use leftovers as a dip for raw vegetables.
- Pack it in a mason jar for lunch with dressing on the bottom and greens on top.
Save This salad has become my answer to the question of what to make when I want something satisfying but not heavy. I hope it becomes one of your favorites too.
Recipe FAQs
- → Can I make the dressing ahead of time?
Yes, prepare the avocado ranch dressing up to 4 hours in advance. Store it in an airtight container in the refrigerator to prevent browning. Stir well before serving, as the dressing may separate slightly.
- → What's the best way to cook the chicken?
Grill or pan-sear the chicken breasts over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Letting it rest for 5 minutes ensures juicy, tender meat before cutting into chunks.
- → How do I prevent the avocado from browning?
Add fresh lime juice to the dressing immediately after blending, as the acid slows oxidation. If making ahead, press plastic wrap directly onto the dressing's surface to minimize air exposure.
- → Can I use a dairy-free version?
Absolutely. Replace Greek yogurt with a dairy-free yogurt alternative or cashew cream. Use dairy-free mayonnaise as well. The dressing will remain creamy and delicious while accommodating dietary preferences.
- → What are good substitutions for ingredients?
Use rotisserie chicken or grilled turkey for convenience. Swap mixed greens for spinach or arugula, add crumbled bacon or feta cheese for extra flavor, or include bell peppers, avocado slices, or nuts for texture variation.
- → How should I store leftovers?
Store the dressed salad in an airtight container for up to 2 days, though greens may wilt slightly. For best results, keep dressing and salad components separate and combine just before eating.