Save My neighbor brought over a version of this salad after I mentioned needing quick dinners that didn't feel boring. She swore by the avocado ranch, which I'd never tried before. One bite and I understood why she made it every week. The creaminess was different from anything I'd tossed together before, lighter but still satisfying. I've been hooked ever since.
I made this for a small gathering last spring and set it out on the porch table. Everyone kept asking what was in the dressing because it didn't taste like regular ranch. When I said avocado, a few people looked skeptical until they tried it. By the end of the afternoon, the bowl was scraped clean and I had three requests for the recipe.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay tender if you don't overdo the heat, giving you juicy chunks that soak up the dressing.
- Olive oil: Just enough to keep the chicken from sticking and add a hint of richness to the sear.
- Ripe avocado: The star of the dressing, it brings creaminess and a subtle buttery flavor that balances the tang.
- Greek yogurt: Adds body and a slight tang without making the dressing too heavy.
- Mayonnaise: A little goes a long way to create that classic ranch silkiness.
- Fresh lime juice: Brightens everything and keeps the avocado from browning too quickly.
- Fresh chives, parsley, and dill: These herbs give the dressing its signature ranch flavor with a garden-fresh twist.
- Garlic clove: Minced fine, it adds a gentle bite that wakes up the whole dressing.
- Cherry tomatoes: Sweet and juicy, they burst in your mouth and add pops of color.
- Cucumber: Crisp and refreshing, it adds crunch and keeps the salad from feeling too rich.
- Red onion: Finely diced so you get a hint of sharpness without overpowering the other flavors.
- Celery: I love the snap it gives, plus it adds a subtle earthiness.
- Mixed salad greens or romaine: A sturdy base that holds up to the dressing without wilting immediately.
Instructions
- Sear the chicken:
- Preheat your grill pan or skillet over medium-high heat and rub the chicken breasts with olive oil, salt, and pepper. Cook them for 6 to 7 minutes per side until the juices run clear, then let them rest for 5 minutes before cutting into chunks.
- Blend the avocado ranch:
- While the chicken cooks, toss the avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and pepper into a blender or food processor. Blend until smooth, adding water a tablespoon at a time until it reaches a pourable consistency.
- Prep the vegetables:
- Halve the cherry tomatoes, dice the cucumber and celery, and finely chop the red onion. Toss them all into a large bowl with the salad greens.
- Combine and dress:
- Add the warm or cooled chicken chunks to the bowl and pour the avocado ranch dressing over everything. Toss gently so every bite gets coated without bruising the greens.
- Serve:
- Plate it up immediately and garnish with extra herbs if you have them on hand. The contrast between the cool dressing and warm chicken is especially nice.
Save I remember packing this salad for a picnic and worrying it wouldn't travel well. It held up perfectly in a sealed container, and eating it on a blanket under the trees made it taste even better. Sometimes the simplest meals in the right setting become the ones you remember most.
Make It Your Own
I've added crumbled bacon on days when I wanted something a little more indulgent, and it was absolutely worth it. Shredded cheddar or crumbled feta work beautifully too. If you're short on time, rotisserie chicken is a lifesaver and tastes just as good.
Storage and Leftovers
Store the dressed salad in an airtight container in the fridge for up to one day, though the greens will soften. If you want it to last longer, keep the dressing separate and toss everything together right before serving. The chicken and dressing alone will keep for up to three days.
Serving Suggestions
This salad is hearty enough to be a meal on its own, but it pairs wonderfully with crusty bread or a side of roasted sweet potatoes. I've also served it over quinoa for extra staying power.
- Add a sprinkle of toasted sunflower seeds or slivered almonds for extra crunch.
- Serve it in lettuce cups for a fun, hand-held twist.
- Drizzle a little hot sauce over your portion if you like a kick.
Save This salad has become one of those recipes I turn to when I want something fresh but filling. It never feels like I'm compromising flavor for ease, and that's a rare combination worth keeping around.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Cook and chill the chicken, chop vegetables, and store in containers. Keep the dressing separate until just before serving to prevent the greens from wilting. Assemble within a few hours for best freshness.
- → What's the best way to cook the chicken?
Grilling or pan-searing works best. Cook boneless, skinless breasts over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest 5 minutes before cutting to retain juices. You can also use rotisserie chicken for convenience.
- → How do I make the dressing dairy-free?
Substitute Greek yogurt with a dairy-free yogurt alternative or use silken tofu. Replace mayonnaise with a vegan option. The avocado base remains the same, providing the creamy texture. Adjust consistency with water as needed to reach your preferred thickness.
- → Can I make this dressing smoother or thinner?
If the dressing is too thick, add water 1 tablespoon at a time while blending until you reach desired consistency. For an ultra-smooth texture, strain through a fine mesh sieve. You can prepare the dressing up to 2 hours ahead and refrigerate.
- → What are good protein substitutes?
Grilled turkey breast, rotisserie chicken, grilled shrimp, or tofu all work wonderfully. Adjust cooking times based on your protein choice. You can also add hard-boiled eggs or chickpeas for a vegetarian option that provides similar protein content.
- → How should I store leftovers?
Store assembled salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if storing longer than a few hours. The chicken stays fresh for 3-4 days when refrigerated separately. Dressing lasts 2-3 days if covered properly.