Avocado Ranch Chicken Salad (Printable)

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

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 for consistency adjustment

→ 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. Season chicken breasts with olive oil, salt, and pepper, ensuring even coating on all sides.
02 - Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear when pierced. Allow chicken to rest for 5 minutes, then cut into 1-inch chunks.
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, tossing gently to distribute vegetables evenly.
05 - Add cooked chicken chunks to the salad base and pour avocado ranch dressing over top. Toss gently until all components are evenly coated with dressing.
06 - Serve immediately while chicken retains warmth, garnishing with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Everything comes together in 30 minutes, making it faster than waiting for takeout.
  • The avocado ranch is so good you will start using it on everything from wraps to roasted vegetables.
  • It tastes indulgent but keeps you energized instead of weighed down.
  • Leftovers actually get better as the flavors marry overnight in the fridge.
02 -
  • Do not skip resting the chicken or it will turn dry and stringy when you cut into it too soon.
  • Add water to the dressing gradually because avocados vary in moisture, and too much liquid makes it runny instead of creamy.
  • Taste the dressing before tossing it with the salad so you can adjust lime juice or salt to your preference.
  • If making ahead, keep the dressing separate until just before serving to prevent the greens from wilting.
03 -
  • Freeze leftover avocado ranch in ice cube trays, then pop out a cube whenever you need a quick dressing or dip.
  • Pound chicken breasts to an even thickness before cooking so they finish at the same time without dry edges.
  • Use a fork to mash the avocado first if your blender struggles with thick mixtures, then blend for a smoother result.
  • Add a pinch of smoked paprika to the dressing for a subtle depth that makes people ask what your secret ingredient is.
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