Avocado Ranch Chicken Salad (Printable version)

Grilled chicken tossed with creamy avocado ranch dressing, fresh vegetables, and mixed greens for a light, flavorful meal.

# Needed ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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

# How to make it:

01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and pepper.
02 - Cook chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then cut into 1-inch chunks.
03 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper. Blend until smooth, adding water as needed 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 chunks and pour the avocado ranch dressing over the salad. Toss gently to coat evenly.
06 - Serve immediately, garnished with extra fresh herbs if desired.

# Expert advice:

01 -
  • The avocado ranch tastes indulgent but keeps things surprisingly light and fresh.
  • Everything comes together in under thirty minutes, even on your most chaotic weeknights.
  • Leftovers taste just as good the next day, making lunch prep effortless.
  • You can throw in whatever vegetables are sitting in your crisper drawer.
02 -
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
  • Blend the dressing until no green flecks remain or the texture will feel grainy instead of creamy.
  • Add the dressing just before serving or the greens will wilt and lose their crunch.
03 -
  • Use a meat thermometer to check the chicken so you never end up with dry, overcooked pieces.
  • Taste the dressing before adding all the water because you might prefer it thicker for coating rather than drizzling.
  • If your avocado is underripe, let it sit in a paper bag with a banana overnight to speed things up.
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