Avocado Ranch Chicken Salad (Printable Version)

Grilled chicken breast with creamy avocado ranch dressing, fresh vegetables, and mixed greens. Light, refreshing, and ready in 30 minutes.

# 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, chopped
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

→ 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:

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 - 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 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.

# Cooking Tips:

01 -
  • The avocado ranch dressing is so creamy you won't believe it's made with Greek yogurt and fresh herbs instead of a packet.
  • It comes together in 30 minutes flat, which means you can have a real, satisfying meal on the table faster than most takeout orders.
  • You get all the comfort of ranch dressing with the freshness of lime, herbs, and vegetables that actually taste alive.
  • It's flexible enough to use leftover chicken, rotisserie chicken, or even turkey without losing any of its charm.
02 -
  • Let the chicken rest after cooking or it will release all its juices when you cut it, leaving you with dry chunks and a watery salad.
  • Blend the dressing until it's completely smooth, no avocado lumps, or it won't coat the salad evenly and the texture will feel off.
  • If you're making this ahead, store the dressing separately and toss it with the salad just before serving so the greens don't get soggy.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally so you never have to guess if it's done.
  • Taste the dressing before you toss it with the salad and adjust the lime, salt, or herbs to your liking while you still can.
  • If your avocado isn't quite ripe enough, let it sit in a paper bag with a banana overnight to speed things up.
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