Avocado Ranch Chicken Salad

The blender was louder than I expected, and the avocado turned that dressing into something so green and smooth I thought I'd messed it up. But one taste and I knew this was going to be my new go-to when the fridge was full of leftover chicken and I needed something that felt fresh without any fuss. It came together faster than I imagined, and by the time I tossed everything in the bowl, I was already thinking about who I'd make it for next. Sometimes the best recipes are the ones that surprise you with how simple they really are.

I made this on a warm afternoon when my sister came over unannounced, and I had exactly one avocado and some chicken I'd grilled the night before. She sat at the counter while I blended the dressing, and when I let her taste it off the spoon, she asked if I'd ordered it from somewhere. We ended up eating it straight out of the mixing bowl with forks, laughing about how we didn't even bother plating it. That's when I realized this wasn't just a salad, it was the kind of thing that makes people stay longer than they planned.

Ingredients

• Boneless, skinless chicken breasts: I like using two large ones because they stay juicy if you don't overcook them, and they give you enough protein to make this feel like a real meal.
• Olive oil: Just a tablespoon to coat the chicken before it hits the pan, and it helps the seasoning stick without making anything greasy.
• Salt and black pepper: Simple seasoning is all you need here since the dressing does most of the flavor work.
• Ripe avocado: This is the heart of the dressing, so make sure it's soft enough to blend smoothly but not brown or mushy.
• Greek yogurt: It adds tang and creaminess without the heaviness of sour cream, though you can swap them if that's what you have.
• Mayonnaise: Just two tablespoons to round out the richness and help the dressing cling to everything.
• Fresh lime juice: Brightens the whole thing up and keeps the avocado from turning gray too fast.
• Fresh chives, parsley, and dill: These herbs make the dressing taste alive and garden-fresh, not like something from a bottle.
• Garlic clove: One small clove minced fine gives a subtle bite without overpowering the greens.
• Onion powder: A little goes a long way and adds that classic ranch flavor without any sharpness.
• Water: Use it to thin the dressing if it's too thick to toss, adding just a tablespoon at a time.
• Cherry tomatoes: Halved so they burst with sweetness in every bite and add pops of color.
• Cucumber: Diced small for crunch and a cool contrast to the creamy dressing.
• Red onion: Finely diced so it adds sharpness without taking over, and if you're sensitive, you can soak it in cold water first.
• Celery: Gives a crisp, slightly peppery bite that balances all the softness.
• Mixed salad greens or romaine: I use whatever looks good at the store, but romaine holds up better if you're making this ahead.

Instructions

Season and cook the chicken:

Preheat your grill pan or skillet over medium-high heat and rub the chicken breasts all over with olive oil, salt, and pepper. Cook them for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let them 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 it's completely smooth, adding water a tablespoon at a time if it's too thick to pour.

Prep the salad base:

In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss everything together so it's evenly mixed and ready for the chicken and dressing.

Combine and toss:

Add the warm or cooled chicken chunks to the bowl, then pour the avocado ranch dressing over the top. Toss everything gently with salad tongs until every piece is coated and glossy.

Serve and garnish:

Plate it right away or chill it for 10 minutes if you like it cold, and finish with extra fresh herbs on top if you have them. It tastes best when it's just made, but it'll hold in the fridge for a few hours if you need to prep ahead.

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I brought this to a potluck once, and someone asked if I'd catered it because it looked so vibrant on the table. I didn't have the heart to tell them I threw it together in under half an hour with whatever I had in the crisper drawer. That's the thing about this salad, it looks like effort but feels like ease, and it makes you seem like you have your life together even on the days you don't.

Make It Your Own

I've added crumbled bacon on top when I wanted something salty and smoky, and I've tossed in shredded cheddar when I had it left over from taco night. You can also swap the chicken for grilled turkey or even rotisserie chicken if you're in a rush and don't feel like turning on the stove. If you want it dairy-free, just use a coconut or almond-based yogurt and check your mayo label, and it'll taste just as creamy without any compromise.

Storing and Serving

This salad is best eaten fresh, but if you need to prep it ahead, store the dressing in a jar and keep the salad components separate in the fridge. When you're ready to eat, toss everything together and it'll taste like you just made it. Leftovers will keep for a day in the fridge, but the greens will soften and the dressing will settle, so give it a good stir before you dig in.

What You'll Need to Get Started

You don't need anything fancy for this one, just a grill pan or skillet to cook the chicken, a blender or food processor for the dressing, and a large mixing bowl to toss everything together. A good cutting board and a sharp knife will make prepping the veggies easier, and salad tongs help you coat everything evenly without bruising the greens.

• Use a meat thermometer if you're nervous about undercooking the chicken.
• A wide, shallow bowl makes tossing the salad way easier than a deep one.
• If your blender struggles with thick mixtures, add the water earlier rather than later.

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This is one of those recipes I come back to when I need something nourishing that doesn't feel like work, and it never disappoints. I hope it becomes one of your easy favorites too.

Recipe FAQs

→ Can I use rotisserie chicken instead of grilling chicken breasts?

Yes, rotisserie chicken is a convenient substitute. Simply shred or chunk about 2 cups of cooked chicken meat and skip the grilling step. This reduces your total preparation time to about 15 minutes.

→ How do I make this salad dairy-free?

Replace Greek yogurt with a dairy-free yogurt alternative or use avocado as the base with a plant-based mayonnaise. You can also use tahini thinned with lemon juice for a creamy, dairy-free dressing.

→ Can I prepare this salad ahead of time?

Prepare the dressing, cook the chicken, and chop vegetables separately up to 24 hours in advance. Assemble the salad just before serving to keep greens crisp and prevent the dressing from making everything soggy.

→ What can I add for extra flavor and texture?

Consider topping with crispy bacon bits, crumbled feta or blue cheese, toasted nuts, or seeds. You can also add grilled corn, avocado slices, or hard-boiled eggs for variation and nutritional boost.

→ How should I store leftover salad?

Store dressing separately in an airtight container for up to 3 days. Keep prepared greens and vegetables in separate containers. Combine with cooked chicken just before eating to maintain freshness and texture.

→ Is this salad suitable for meal prep?

Yes, this salad components are excellent for meal prep. Cook and portion chicken, prepare dressing, and pre-cut vegetables. Store separately and assemble daily for fresh servings throughout the week.