Avocado Ranch Chicken Salad (Print view)

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

# List of Ingredients:

→ 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 as needed

→ 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

# Step-by-Step 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 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper. 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 Suggestions:

01 -
  • The avocado ranch is creamy enough to feel indulgent but light enough that you won't need a nap afterward.
  • It comes together in half an hour, most of which is just waiting for the chicken to cook.
  • You can make it ahead and it actually tastes better after the flavors sit together for a bit.
  • It's one of those rare dishes that works as meal prep, a quick dinner, or something to bring to a potluck without looking like you didn't try.
02 -
  • If you blend the dressing too far in advance, the avocado will start to brown, so make it close to serving time or press plastic wrap directly onto the surface to keep air out.
  • Warm chicken makes the greens wilt slightly, which I actually prefer because it softens the texture, but if you want everything crisp, let the chicken cool completely before tossing.
  • Don't skip resting the chicken after cooking, those five minutes let the juices redistribute so every bite stays moist instead of dry and stringy.
03 -
  • Season the chicken generously before cooking, it's the only chance you have to flavor the meat itself and it makes a bigger difference than you'd think.
  • Taste the dressing before you toss it with the salad and adjust the lime, salt, or herbs to your preference, it's much easier to fix before everything is mixed together.
  • If the dressing feels too thick after sitting in the fridge, whisk in a teaspoon of water at a time until it loosens up again.
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