Save to Pinterest My neighbor handed me a perfectly ripe avocado over the fence one Saturday morning, and I had no plan for it until lunchtime hit. I had leftover chicken breast in the fridge and a craving for something light but filling. What started as a quick fix turned into one of those recipes I now make on repeat, especially when the weather warms up and I want something that feels like a treat but comes together in under half an hour.
I made this for a friend who swore she didnt like salads, and she asked for the recipe before she even finished her plate. She loved how the warm chicken and cool, creamy dressing played off each other. Now she texts me every few weeks asking if Ive made any tweaks, which I take as the highest compliment.
Ingredients
- Boneless, skinless chicken breasts: I like using two large breasts because they stay juicy if you dont overcook them, and they chunk up beautifully for tossing.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling to the surface.
- Ripe avocado: This is the star of the dressing, so make sure its soft enough to blend smoothly but not brown or mushy.
- Greek yogurt: Adds tang and creaminess without making the dressing too rich, plus it keeps the texture light.
- Mayonnaise: A little goes a long way here, giving the dressing that classic ranch body.
- Fresh lime juice: Brightens everything up and keeps the avocado from turning brown too quickly.
- Fresh chives, parsley, and dill: These herbs make the dressing taste like something from a fancy deli instead of a weeknight kitchen.
- Garlic clove: One clove is plenty, it adds a subtle kick without overpowering the avocado.
- Cherry tomatoes: I love the pop of sweetness when you bite into them, and they hold their shape well in the salad.
- Cucumber: Adds crunch and a cool, refreshing contrast to the creamy dressing.
- Red onion: A little bite goes a long way, so I dice it fine to keep it from taking over.
- Celery: Underrated for salads, it brings a crisp texture that balances the softer ingredients.
- Mixed salad greens or romaine: I usually go with romaine because it holds up to the dressing and doesnt wilt immediately.
Instructions
- Season and sear the chicken:
- Preheat your grill pan or skillet over medium high heat, then rub the chicken with olive oil, salt, and pepper. Cook for 6 to 7 minutes per side until the juices run clear, then let it rest for 5 minutes before cutting into 1 inch chunks.
- Blend the avocado ranch dressing:
- 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 smooth, adding water a tablespoon at a time until it reaches your preferred consistency.
- Prep the salad base:
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently so everything is evenly mixed.
- Combine and dress:
- Add the chicken chunks to the salad, then pour the avocado ranch dressing over the top. Toss gently until everything is coated, and serve right away with extra herbs if you like.
Save to Pinterest One evening I served this at a casual backyard dinner, and everyone kept going back for seconds. Someone asked if Id ordered it from a restaurant, and I just laughed because it had taken me less time to make than it would have to pick up takeout. That night it stopped being just a salad and became my go to when I want to impress without stressing.
Serving Suggestions
I like to serve this in wide, shallow bowls so you can see all the colors, and sometimes Ill add a handful of toasted pepitas or sunflower seeds on top for extra crunch. If Im feeding a crowd, I set out the dressing on the side and let people add as much as they want. It also pairs beautifully with a slice of crusty bread or a handful of tortilla chips if you want something to scoop with.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days, but I always store the dressing separately so the greens stay crisp. The chicken and veggies hold up great on their own, and you can even pack them in a container for lunch the next day. Just give everything a quick toss with fresh dressing right before you eat, and it tastes just as good as the first time.
Customizing Your Salad
This recipe is forgiving, so feel free to swap things based on what you have. Ive used grilled turkey, rotisserie chicken, and even leftover steak with great results. If you want to make it heartier, toss in some cooked quinoa or chickpeas, or add crumbled bacon and shredded cheese for a more indulgent version.
- Try adding diced bell peppers or shredded carrots for extra color and crunch.
- Swap the lime juice for lemon if thats what you have on hand, it still tastes bright and fresh.
- For a spicy kick, blend in a pinch of cayenne or a few slices of jalapeño with the dressing.
Save to Pinterest This salad has become one of those recipes I turn to when I need something reliable, fresh, and satisfying all at once. I hope it finds a spot in your rotation too, because it never gets old no matter how many times you make it.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the cooked chicken and dressing in separate containers for up to 3 days. Keep greens and vegetables in airtight containers to maintain freshness. This makes it ideal for meal prep.
- → How do I prevent the avocado from browning?
Prepare the dressing just before serving or toss the avocado with lime juice immediately after blending, as the citric acid helps prevent oxidation. If making ahead, store the dressing in an airtight container with plastic wrap pressed directly on the surface to minimize air exposure.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works wonderfully here. Simply shred or chop it into bite-sized pieces and use about 2 cups of cooked meat. This reduces your total preparation time significantly while maintaining great flavor.
- → What if I don't have a blender for the dressing?
You can mash the avocado with a fork in a bowl and whisk together with the other ingredients until combined. The texture will be slightly thicker and chunkier, but it will still taste delicious. A food processor also works as an alternative.
- → Is this salad dairy-free?
The traditional version contains dairy from Greek yogurt and mayonnaise. To make it dairy-free, substitute with dairy-free yogurt or sour cream alternatives and use vegan mayonnaise. The dressing remains creamy and flavorful with these substitutions.
- → How should I store leftover salad?
Store dressed leftovers in an airtight container for up to 1 day. For longer storage, keep components separate and assemble when ready to eat. The greens will wilt if dressed too long, so it's best consumed fresh or within a few hours of assembly.