Avocado Ranch Chicken Salad (Printable)

Grilled chicken breast with creamy avocado ranch dressing, fresh vegetables, and mixed greens. Light, flavorful, and ready in 30 minutes.

# What You’ll 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 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:

01 - Preheat a grill pan or skillet over medium-high heat. Season chicken breasts with olive oil, salt, and pepper on both sides.
02 - Cook chicken 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 cubes.
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 mixing bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery.
05 - Add warm or cooled chicken cubes and drizzle avocado ranch dressing over the salad. Toss gently until all ingredients are evenly coated.
06 - Transfer to serving plates immediately and garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • The avocado ranch is so creamy and bright that you'll want to eat it with a spoon before it even touches the salad.
  • Everything comes together in half an hour, and you can prep the dressing while the chicken cooks.
  • It feels indulgent and light at the same time, which is a rare and beautiful thing for lunch.
02 -
  • Let the chicken rest after cooking or it will lose all its juices the second you cut into it, leaving you with dry chunks instead of tender bites.
  • Add the water to the dressing slowly because avocados vary in moisture, and you can always thin it more but you can't thicken it back up easily.
  • If you're meal prepping, keep the dressing separate until you're ready to eat so the greens don't get soggy and sad.
03 -
  • Use a ripe but firm avocado so the dressing stays creamy without turning brown too quickly, and always add the lime juice right away.
  • If you want deeper flavor, marinate the chicken in lime juice, garlic, and olive oil for 30 minutes before cooking.
  • Taste the dressing before you toss it with the salad and adjust the salt, lime, or herbs to match your mood that day.
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