Avocado Ranch Chicken Salad (Printable Version)

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

# Components:

→ 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
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

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and pepper.
02 - Cook chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Let rest 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 as needed for desired consistency.
04 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery.
05 - Add warm or cooled chicken chunks and pour the avocado ranch dressing over the salad. Toss gently to coat.
06 - Serve immediately, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • The avocado ranch is so creamy you forget theres yogurt doing most of the work instead of heavy mayo.
  • Everything comes together in half an hour, and you can eat it warm or cold without losing any flavor.
  • Its flexible enough to handle whatever herbs or veggies are hanging out in your crisper drawer.
02 -
  • Dont skip resting the chicken after cooking or youll lose all the juices when you cut into it, leaving the meat dry.
  • Add the water to the dressing slowly because avocados vary in moisture, and you can always thin it more but you cant thicken it back easily.
  • If youre making this ahead, keep the dressing separate until just before serving so the greens stay crisp.
03 -
  • Always taste your dressing before adding it to the salad, avocados can vary in richness and you may need an extra squeeze of lime or pinch of salt.
  • If your avocado isnt quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
  • Use a meat thermometer to check the chicken, pulling it at exactly 165 degrees keeps it juicy and tender every single time.
Return