Save I was standing at the counter one June afternoon, staring at a pile of leftover grilled chicken and a very ripe avocado that needed saving. The heat had already turned my appetite toward anything cool and simple. Instead of reaching for the usual mayo jar, I tossed that avocado into the blender with yogurt and a fistful of herbs, and what came out was so creamy and bright it made me forget I was eating leftovers. That salad became my warm weather escape.
I made this for a friend who swore she hated salads because they never filled her up. She finished her bowl and asked if there was more chicken. The mix of juicy tomatoes, crunchy celery, and that tangy lime dressing over tender chicken chunks won her over completely. Now she texts me every time she makes it at home, usually with a photo and the caption finally, a real salad.
Ingredients
- Boneless, skinless chicken breasts (500 g): These cook fast and stay tender if you dont overcook them, and they soak up the dressing beautifully once chopped.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to add a hint of richness to the sear.
- Ripe avocado (1): The backbone of the dressing, it turns everything silky and adds a mellow richness that balances the tang.
- Greek yogurt (120 ml): Keeps the dressing creamy and light without the heaviness of sour cream, plus it adds a little protein.
- Mayonnaise (2 tbsp): A small amount goes a long way for that classic ranch texture and a touch of savory depth.
- Fresh lime juice (2 tbsp): Brightens the whole dressing and keeps the avocado from browning too fast.
- Fresh chives, parsley, and dill: The trio that makes this taste like actual ranch, not just mashed avocado, each herb adding its own layer.
- Garlic clove (1, minced): One clove is all you need for a gentle background hum of sharpness.
- Cherry tomatoes (150 g): Juicy bursts that add sweetness and color to every bite.
- Cucumber (130 g, diced): Crisp and refreshing, it keeps the salad from feeling too rich.
- Red onion (30 g, finely diced): A little bite that wakes up the other flavors without overpowering them.
- Celery (60 g, diced): Adds crunch and a subtle vegetal note that feels classic and comforting.
- Mixed salad greens or romaine (120 g): The base that holds everything together and soaks up just enough dressing.
Instructions
- Season and sear the chicken:
- Preheat your grill pan or skillet over medium high heat until its properly hot. Rub the chicken breasts with olive oil, salt, and pepper, then lay them down and let them cook undisturbed for 6 to 7 minutes per side until the juices run clear and the internal temp hits 165 degrees.
- Rest and chop:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle back in. Then cut it into 1 inch chunks that are easy to fork and toss.
- 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 completely smooth, adding water a tablespoon at a time until it reaches a pourable but creamy consistency.
- Prep the salad base:
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently so everything gets evenly distributed.
- Combine and dress:
- Add the chicken chunks to the bowl, pour the avocado ranch dressing over everything, and toss gently until every piece is lightly coated. Serve it right away while the chicken is still warm, or chill it for 10 minutes if you prefer it cold.
Save The first time I brought this to a potluck, I watched someone go back for seconds and then ask if I had the recipe written down somewhere. She said it tasted like something her mom used to make but fresher, and I realized thats exactly what good food does: it reminds you of comfort but surprises you at the same time. I handed her my phone with the notes app open and she typed it in right there.
Making It Your Own
This salad is forgiving and loves improvisation. If you have leftover rotisserie chicken, shred it and skip the cooking step entirely. Crumbled bacon or shredded cheddar can turn this into something heartier, and if dill isnt your thing, swap in cilantro or basil. I once added roasted corn because I had some sitting in the fridge, and it brought a subtle sweetness that made the whole bowl feel summery and new.
Storage and Serving
You can store the components separately in airtight containers for up to two days, which makes this perfect for meal prep. The dressing stays bright green for about a day thanks to the lime juice, but it may darken slightly after that and still tastes just as good. When youre ready to eat, toss everything together fresh so the greens dont get soggy. It works as a main dish on its own or served over more greens if youre feeding a crowd.
Swaps and Substitutions
If youre dairy free, use a plant based yogurt and vegan mayo, the dressing will still be creamy and tangy. For a lower fat version, skip the mayo entirely and add an extra tablespoon of yogurt and a splash more lime. Grilled turkey, shrimp, or even chickpeas work beautifully in place of chicken, and you can bulk it up with avocado slices, bell peppers, or shredded carrots.
- Try adding a pinch of smoked paprika to the dressing for a subtle smoky note.
- If you like heat, blend in a small jalapeño or a dash of hot sauce.
- For extra crunch, toss in some toasted pepitas or sunflower seeds just before serving.
Save This salad has become my answer to those days when I want something nourishing without spending an hour in the kitchen. It feels like a small luxury that doesnt ask for much, and every time I make it, I remember why simple food done right never gets old.
Recipe Q&A
- → Can I make the avocado ranch dressing ahead of time?
Yes, prepare the dressing up to 4 hours ahead and store it in an airtight container in the refrigerator. If it thickens, stir in a tablespoon of water before serving. For best flavor, add the dressing to the salad just before eating to prevent wilting.
- → What are good substitutes for the chicken?
Grilled turkey breast, rotisserie chicken, or even grilled salmon work wonderfully with this dressing. You can also use cooked shrimp for a lighter protein option. Adjust cooking times based on your protein choice.
- → How do I keep the avocado from browning in the dressing?
The lime juice in the dressing naturally prevents browning due to its acidity. If storing the dressing longer than a few hours, press plastic wrap directly onto the surface to minimize air exposure, which helps maintain the vibrant green color.
- → Is this salad dairy-free friendly?
The traditional version contains Greek yogurt and mayonnaise. For a dairy-free version, substitute with dairy-free yogurt alternatives and vegan mayonnaise. This maintains the creamy texture while accommodating dietary restrictions.
- → Can I meal prep this salad?
Store the cooked chicken, chopped vegetables, and greens separately in containers. Keep the dressing in a sealed jar. Combine everything just before eating to maintain freshness and prevent the greens from becoming soggy.
- → What vegetables can I add or substitute?
Bell peppers, radishes, avocado slices, corn, or snap peas add great variety. Carrots, zucchini, or artichoke hearts also pair well. Choose vegetables that provide color and texture contrast for a more dynamic salad.