Avocado Ranch Chicken Salad (Printable)

Tender chicken with creamy avocado ranch, fresh vegetables and herbs. Gluten-free, easy to prepare, and perfect for lunch or light dinners.

# What You 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 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 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

# Directions:

01 - Preheat grill pan or skillet over medium-high heat. Rub chicken breasts evenly with olive oil, salt, and pepper.
02 - Cook chicken 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.
03 - Combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper in blender or food processor. Blend until smooth, adding water gradually for desired consistency.
04 - Place mixed salad greens, cherry tomatoes, cucumber, red onion, and celery in large mixing bowl.
05 - Add warm or cooled chicken chunks to salad greens and pour avocado ranch dressing over top. Toss gently to coat all ingredients.
06 - Divide salad among plates and serve immediately. Garnish with fresh herbs if desired.

# Expert Suggestions:

01 -
  • The avocado ranch dressing tastes indulgent but sneaks in extra creaminess without feeling heavy.
  • Everything comes together in one bowl, so cleanup is almost nonexistent.
  • It works just as well for meal prep as it does for a last minute dinner when youre too tired to think.
02 -
  • Dont skip resting the chicken, cutting it too soon makes all the juices run out and leaves you with dry chunks.
  • Add the water to the dressing slowly, I once dumped too much in at once and had to blend in more avocado to fix it.
  • If youre meal prepping, keep the dressing separate until youre ready to eat or the greens will get soggy.
03 -
  • If your avocado isnt ripe enough, let it sit in a paper bag with a banana overnight to speed things up.
  • Taste the dressing before you pour it over the salad, you might want a little more lime juice or salt depending on your preferences.
  • Use a meat thermometer to check the chicken, 165 degrees Fahrenheit is the sweet spot for juicy, perfectly cooked meat.
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