Avocado Ranch Chicken Salad

I started making this salad during a hot July when turning on the oven felt impossible. The avocado ranch came together in under two minutes, and suddenly I had a creamy, herby dressing that tasted better than anything from a bottle. It became my answer to weeknight exhaustion and surprise guests alike. The chicken stays juicy, the vegetables stay crunchy, and the whole thing feels like a small victory every time.

The first time I served this to friends, I panicked because I forgot to buy ranch dressing. I tossed an avocado into the blender with yogurt and whatever herbs were in the crisper drawer. Everyone asked for the recipe before they left. Now I make the avocado ranch version on purpose, and the store bought stuff sits untouched in my fridge.

Ingredients

• Boneless, skinless chicken breasts: Look for evenly sized pieces so they cook at the same rate, and don't skip the resting time or you will lose all those juices on the cutting board.
• Olive oil: This helps the seasonings stick and keeps the chicken from drying out in the pan.
• Ripe avocado: It should yield slightly when you press it, too firm and it won't blend smoothly, too soft and it tastes off.
• Greek yogurt: The tanginess balances the richness of the avocado, and it adds protein without making the dressing feel heavy.
• Mayonnaise: Just a couple tablespoons give the dressing that classic ranch silkiness.
• Fresh lime juice: This brightens everything and keeps the avocado from turning brown too quickly.
• Fresh chives, parsley, and dill: These are what make the dressing taste alive, dried herbs work in a pinch but fresh makes all the difference.
• Garlic clove: One clove adds just enough bite without overpowering the delicate herbs.
• Cherry tomatoes: They add little bursts of sweetness and color, and halving them releases their juices into the salad.
• Cucumber: I like English cucumbers because they have fewer seeds and a thinner skin.
• Red onion: Dice it finely so you get flavor without overwhelming crunch.
• Celery: It adds a satisfying snap and a subtle vegetal note that complements the richness.
• Mixed salad greens: Use whatever looks freshest, romaine holds up well if you plan to have leftovers.

Instructions

Season and sear the chicken:

Preheat your grill pan or skillet until it is really hot, 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 chunks.

Blend the avocado ranch:

Combine the avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and pepper in a blender. Blend until smooth, adding water a tablespoon at a time until it reaches a pourable consistency.

Prep the vegetables:

While the chicken cooks, halve the cherry tomatoes, dice the cucumber and celery, and finely chop the red onion. Toss them together with the salad greens in a large bowl.

Assemble the salad:

Add the chicken chunks (warm or cooled, your choice) to the bowl with the vegetables. Pour the avocado ranch over everything and toss gently to coat, making sure every piece gets a little dressing.

Serve and garnish:

Plate it up immediately and sprinkle extra fresh herbs on top if you have them. The contrast of cool greens and warm chicken is wonderful.

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One evening I made this for my sister who was convinced she hated salads. She ate two bowls and then asked if I could teach her how to make the dressing. Now she texts me photos of her versions with different add ins like bacon or roasted chickpeas. It is funny how a simple salad can become a shared language.

How to Store and Reheat

Store the chicken, dressing, and vegetables separately in airtight containers in the fridge for up to three days. The greens will wilt if dressed too far in advance, so assemble individual portions as you need them. The avocado ranch stays vibrant for about two days, after that it may darken slightly but still tastes good.

Variations to Try

I have added crumbled bacon for a smoky kick, swapped the chicken for grilled shrimp, and even used rotisserie chicken when I am too tired to cook. A handful of shredded cheddar or crumbled feta makes it heartier. For a dairy free version, use a plant based yogurt and vegan mayo, the avocado keeps it creamy regardless.

Serving Suggestions

This salad works beautifully on its own, but I have also stuffed it into whole wheat wraps, served it over quinoa, and piled it onto toasted sourdough for an open faced sandwich. If you are feeding a crowd, set out the components separately and let everyone build their own bowl.

• Pair it with a cold iced tea or sparkling water with lemon.
• Serve alongside sweet potato fries or a simple soup for a more filling meal.
• Double the dressing recipe and use leftovers as a dip for raw vegetables or drizzled over tacos.

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This salad has become my go to when I want something that feels nourishing without any fuss. I hope it finds a place in your regular rotation too.

Recipe Q&A

→ Can I make the dressing ahead of time?

Yes, prepare the dressing up to 2 hours in advance and store it in an airtight container in the refrigerator. Give it a stir before using, as it may settle slightly. For longer storage, add a squeeze of lemon juice to prevent browning.

→ What's the best way to cook the chicken evenly?

Pound the chicken breasts to an even thickness of about ¾ inch before cooking. This ensures they cook through at the same rate, preventing dry edges and undercooked centers. Medium-high heat for 6-7 minutes per side is ideal.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken saves time and works wonderfully in this salad. Use about 2 cups of shredded meat. You can serve it warm or at room temperature depending on your preference.

→ How do I keep the avocado from browning?

Add the avocado to the dressing just before serving, or coat it with lime juice immediately after cutting to prevent oxidation. If making ahead, store the dressing with plastic wrap pressed directly onto the surface.

→ Is this salad suitable for meal prepping?

Yes, store the components separately: cooked chicken in one container, dressing in another, and chopped vegetables and greens in a third. Combine just before eating to maintain freshness and prevent the greens from wilting.

→ What dairy-free alternatives work best?

Replace Greek yogurt with unsweetened coconut yogurt or cashew cream for a creamy texture. Use dairy-free mayo or tahini as alternatives. The lime juice and herbs provide plenty of flavor, so the dressing remains delicious and balanced.