Avocado Ranch Chicken Salad (Printer Version)

Grilled chicken breast tossed with creamy avocado ranch dressing, fresh vegetables, and mixed greens for a light, satisfying meal.

# 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 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 It:

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. Let 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 warm or cooled chicken chunks to the salad and pour avocado ranch dressing over top. Toss gently to coat all ingredients evenly.
05 - Transfer to serving plates and garnish with additional fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The avocado ranch is so silky and tangy that youll want to drizzle it on everything for the rest of the week.
  • It comes together in thirty minutes flat, which means you can make it on a weeknight without feeling like youre putting on a cooking show.
  • Leftovers actually taste better the next day once the flavors have mingled in the fridge overnight.
02 -
  • If your avocado is even slightly underripe, the dressing will be grainy and pale instead of silky, so wait an extra day if you have to.
  • Resting the chicken before cutting is not optional, I learned this when I sliced into it too early and watched all the moisture run out onto the board.
  • Thin the dressing with water gradually, because it's easier to add more than to fix an overly runny consistency.
03 -
  • Soak your diced red onion in ice water for five minutes before adding it to the salad, it takes away the sharp bite and leaves behind a mild sweetness.
  • If your avocado dressing starts to brown after a day, stir in a squeeze of fresh lime juice and it will brighten right back up.
  • Use a meat thermometer to check the chicken, pulling it off the heat at exactly 165 degrees ensures it stays juicy and tender in the salad.
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