Save to Pinterest Last summer, I threw together this salad on a Tuesday night when the kitchen felt too hot for anything complicated. I had leftover chicken, an avocado going soft on the counter, and a craving for something that tasted bright and filling without turning on the oven. The dressing came together in less than a minute, and when I tossed everything in a big bowl, it felt like the kind of meal that doesn't need a recipe but somehow always turns out better than expected. My neighbor stopped by, tasted a forkful, and asked if I'd been holding out on her.
I started making this when my sister went gluten free and I needed something we could both enjoy without her feeling like she was missing out. We sat on the back porch with big bowls of it, and she said it reminded her of the ranch salads we used to get at that diner near campus. The avocado makes it richer than regular ranch, and the lime keeps it from feeling heavy. Now every time she visits, she asks if I have avocados on hand.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them to an even thickness before cooking so they don't dry out on the edges while the center finishes.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling to the surface.
- Ripe avocado: It should yield slightly when you press it, the kind that mashes easily without being brown inside.
- Greek yogurt: This is what makes the dressing tangy and thick without feeling too rich, though sour cream works if that's what you have.
- Mayonnaise: A couple tablespoons adds the creamy body that makes this feel like real ranch, not just mashed avocado.
- Fresh lime juice: Brightens everything and keeps the avocado from turning brown too quickly.
- Fresh chives, parsley, and dill: The herb trio is what makes this taste like proper ranch, each one adding a different layer of freshness.
- Garlic clove: One is plenty, you want the hint of it without overpowering the herbs.
- Cherry tomatoes: They add little bursts of sweetness and juice that contrast nicely with the creamy dressing.
- Cucumber: Crisp and cooling, it keeps the salad from feeling too heavy.
- Red onion: Just a bit for sharpness, I rinse it under cold water first to mellow the bite.
- Celery: Adds crunch and a subtle vegetal flavor that balances the richness.
- Mixed salad greens or romaine: Romaine holds up better if you're making this ahead, but spring mix is nice if you're eating it right away.
Instructions
- Cook the Chicken:
- Heat your grill pan or skillet until it's properly hot, then lay the seasoned chicken breasts down and resist the urge to move them around. Let them cook undisturbed for six to seven minutes per side until the juices run clear and the internal temperature hits 165 degrees, then rest them for five minutes before cutting into chunks.
- Make the Avocado Ranch:
- Toss the avocado, yogurt, mayo, lime juice, herbs, garlic, onion powder, salt, and pepper into a blender and let it run until it's completely smooth and pale green. Add water a tablespoon at a time until it's thick enough to coat the back of a spoon but thin enough to drizzle.
- Prep the Vegetables:
- Halve the cherry tomatoes, dice the cucumber and celery into small pieces, and chop the red onion as finely as you can stand. If the onion tastes too sharp, rinse it under cold water and pat it dry.
- Assemble the Salad:
- Spread the greens in a large bowl, scatter the tomatoes, cucumber, onion, and celery over the top, then add the chicken chunks while they're still warm or let them cool if you prefer. Pour the dressing over everything and toss gently with your hands or tongs until every leaf is lightly coated.
Save to Pinterest One evening I made this for a small dinner party and forgot to mention it was gluten free. Everyone ate it without a second thought, and it wasn't until someone asked for the recipe that I realized how seamlessly it fit into the meal. It's one of those dishes that doesn't announce its accommodations, it just tastes good and happens to work for a lot of people. That's when I knew it was a keeper.
Make It Your Own
I've added crumbled bacon on days when I wanted something smoky and salty, and it turns the salad into something that feels almost indulgent. Shredded cheddar or crumbled feta work too, especially if you're serving it to people who expect a heartier meal. If you're in a rush, a rotisserie chicken from the store works beautifully, just shred the meat and toss it in. For a dairy free version, swap the Greek yogurt for a coconut or almond based alternative and use vegan mayo, the avocado will still give you all the creaminess you need.
Storing and Serving
This salad holds up surprisingly well in the fridge if you store the dressing separately and only dress what you plan to eat. The greens stay crisp for a day or two if kept dry, and the chicken keeps for up to three days in an airtight container. I like to pack it in mason jars for lunch, dressing at the bottom, then cucumbers and tomatoes, then chicken, and greens on top so everything stays fresh until I shake it up. If you're bringing it to a gathering, keep it chilled and toss it right before serving so the greens don't get soggy.
What You'll Need in the Kitchen
A good blender or food processor is essential for getting the dressing completely smooth without chunks of avocado. I use a cast iron grill pan for the chicken because it gives nice char marks and heats evenly, but any heavy skillet works just as well. A large mixing bowl is key, you need room to toss everything without flinging vegetables across the counter.
- Use a sharp knife for the vegetables so the cucumber doesn't get mushy and the tomatoes don't squish.
- Salad tongs make tossing easier, but clean hands work just as well and give you better control.
- If you don't have a blender, mash the avocado with a fork and whisk everything together, it won't be as smooth but it still tastes great.
Save to Pinterest This is the kind of salad that makes you feel like you're taking care of yourself without any fuss or fanciness. It's bright, satisfying, and always tastes like summer no matter what month it is.
Common Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prep components separately. Cook and chill the chicken, chop vegetables, and store them in containers. Keep the dressing in a separate container and combine everything just before serving to maintain crispness.
- → What can I substitute for Greek yogurt?
Use sour cream for tangier flavor, or dairy-free yogurt for a plant-based option. Mayonnaise can also replace some yogurt for a richer dressing, but reduce the mayonnaise in the ingredient list accordingly.
- → How do I know when chicken is properly cooked?
Cook chicken until internal temperature reaches 165°F (74°C) or until juices run clear when pierced. For even cooking, pound chicken breasts to uniform thickness before grilling.
- → Can I make the dressing dairy-free?
Absolutely. Replace Greek yogurt with cashew cream or dairy-free coconut yogurt, and use dairy-free mayonnaise. The avocado base keeps the dressing creamy and delicious without dairy products.
- → What are good protein additions to this salad?
Crumbled bacon, hard-boiled eggs, grilled shrimp, shredded cheese, nuts, or seeds all work wonderfully. For a vegetarian option, add chickpeas, tofu, or tempeh instead of chicken.
- → How long does the dressing last?
Store the dressing in an airtight container in the refrigerator for up to 2-3 days. Due to avocado oxidation, it's best consumed within 24 hours. Add fresh lemon or lime juice to slow browning.