Avocado Ranch Chicken Salad (Print Version)

Tender chicken chunks with creamy avocado ranch dressing, fresh vegetables, and herbs. Ready in 30 minutes.

# What You Need:

→ 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
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
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 thinning

→ 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:

01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and pepper. Cook for 6 to 7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then cut into 1-inch chunks.
02 - 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 as needed to achieve desired consistency.
03 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery.
04 - Add cooked chicken chunks to the salad mixture and pour the avocado ranch dressing over top. Toss gently to coat all ingredients evenly. Serve immediately, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you feeling light and energized afterward.
  • The avocado ranch is so good you'll want to use it on everything.
  • You can prep it in under half an hour without breaking a sweat.
  • Leftovers actually taste better the next day once the flavors meld.
02 -
  • Let the chicken rest after cooking or it will lose all its juices when you cut it.
  • If your avocado isn't fully ripe, the dressing will be lumpy and won't blend smoothly.
  • Add water to the dressing gradually because it's easier to thin than to thicken.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F so you never have to guess.
  • Blend the dressing an extra 30 seconds for an ultra-smooth, restaurant-quality texture.
  • Taste the dressing before adding it to the salad and adjust the lime or salt to your preference.
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