Save to Pinterest I tossed together this salad on a humid Tuesday afternoon when the kitchen felt too warm for anything cooked. The avocado ranch came together in under two minutes, and I was surprised how much body it had without feeling heavy. My neighbor stopped by just as I was plating it, took one bite, and asked if I had the recipe written down anywhere. I didn't, but I do now.
The first time I made this for a group, I worried the dressing might be too herbaceous or that the avocado would brown too quickly. Neither happened. Everyone went back for seconds, and one friend admitted she scraped the bowl clean when no one was looking. It became my go to whenever someone asked me to bring something that felt fresh but filling.
Ingredients
- Boneless, skinless chicken breasts: I like using two large ones so there are enough chunks to go around, and they stay juicy if you don't overcook them.
- Olive oil: Just enough to keep the chicken from sticking and to add a hint of richness to the sear.
- Ripe avocado: This is the backbone of the dressing, so make sure it's soft enough to blend smoothly but not brown or stringy.
- Greek yogurt: Adds tang and creaminess without the heaviness of full mayo, and it sneaks in some extra protein.
- Mayonnaise: A little goes a long way here, rounding out the dressing and giving it that classic ranch feel.
- Fresh lime juice: Brightens everything and keeps the avocado from oxidizing too quickly.
- Fresh chives, parsley, and dill: The trio that makes this taste like ranch, only greener and more alive.
- Garlic clove: One is plenty, it adds depth without overpowering the herbs.
- Onion powder: A subtle background note that ties the ranch flavor together.
- Cherry tomatoes: They burst with sweetness and add pops of color throughout the salad.
- Cucumber: Crunchy, cool, and refreshing, it balances the richness of the dressing.
- Red onion: Finely diced so you get little bursts of sharpness without overwhelming any single bite.
- Celery: Adds a crisp, slightly peppery crunch that I didn't expect to love as much as I do.
- Mixed salad greens or romaine: The base that holds everything together, sturdy enough to support the dressing without wilting immediately.
Instructions
- Prep and Season the Chicken:
- Rub the chicken breasts with olive oil, salt, and pepper, making sure every surface gets a light coating. This step takes less than a minute but makes a real difference in how the sear develops.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high heat and lay the chicken down gently. Cook for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165°F, then let it rest for 5 minutes before cutting into 1 inch chunks.
- Blend the Avocado Ranch:
- 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 a pourable but creamy consistency.
- Assemble the Salad Base:
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently so everything is evenly distributed.
- Toss and Serve:
- Add the chicken chunks, pour the avocado ranch dressing over the top, and toss everything together until every piece is lightly coated. Serve immediately, garnished with extra herbs if you have them on hand.
Save to Pinterest One evening, I packed this salad into containers for lunch the next day and forgot to separate the dressing. By noon, the greens had softened just enough to soak up all the flavor, and it ended up being one of the best versions I'd had. Sometimes a happy accident teaches you more than following the rules.
Make It Your Own
I've added crumbled bacon on days when I wanted something smoky, and I've stirred in shredded cheese when I had some cheddar that needed using. Both work beautifully. If you're short on time, swap in rotisserie chicken or leftover grilled turkey, and you'll cut the prep down to under ten minutes. For a dairy free version, use a plant based yogurt alternative and check your mayo label.
Storage and Leftovers
The dressing holds up well in the fridge for up to three days, though the color may darken slightly as the avocado oxidizes. The salad itself is best eaten fresh, but if you need to prep ahead, keep the greens, veggies, and chicken separate from the dressing until you're ready to serve. That way, everything stays crisp and the herbs stay bright.
Serving Suggestions
This salad works as a standalone lunch or a light dinner, but I've also served it alongside grilled corn or a simple soup when I wanted something more substantial. It's the kind of dish that feels complete on its own but plays well with others if you want to round out the table.
- Pair it with a slice of toasted sourdough for a little extra heft.
- Serve it over quinoa or farro if you want to turn it into a grain bowl.
- Top it with a few tortilla strips for added crunch and a Southwestern twist.
Save to Pinterest This salad has earned a permanent spot in my rotation, especially when the weather warms up and I want something that feels nourishing without weighing me down. I hope it does the same for you.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Cook and chill the chicken, chop vegetables, and keep them in airtight containers. Prepare the dressing up to 2 hours ahead, storing it covered. Assemble just before serving to keep greens crisp.
- → What's the best way to cook the chicken?
A grill pan or skillet over medium-high heat works perfectly, cooking about 6-7 minutes per side. For extra flavor, marinate briefly or season generously. You can also use rotisserie chicken or grilled turkey for convenience.
- → How do I make the dressing dairy-free?
Substitute Greek yogurt with dairy-free yogurt alternatives like coconut or cashew-based options. Use dairy-free mayonnaise and check label ingredients. The avocado base keeps the dressing naturally creamy and delicious.
- → Can I add protein boosters to this salad?
Absolutely! Crumbled bacon adds smokiness, shredded cheddar or feta cheese enhances richness, or add hard-boiled eggs for extra protein. Nuts like walnuts or almonds provide crunch and healthy fats.
- → How should I store leftovers?
Store dressed salad in an airtight container for up to 1 day, though greens may soften. Better to store dressing separately and assemble fresh. Undressed salad components keep 3-4 days refrigerated in separate containers.
- → Is this salad gluten-free?
Yes, all primary ingredients are naturally gluten-free. Always verify mayonnaise and yogurt labels for added ingredients. If using croutons or additional toppings, ensure they're certified gluten-free.