Pin it My neighbor knocked on the door one humid June afternoon with a paper bag full of avocados from her tree, and I had no idea what to do with six of them before they turned. I had leftover chicken in the fridge and a craving for something cool and filling, so I blended one avocado into ranch dressing on a whim. That creamy, herby result became the base for this salad, and now it shows up on my table at least twice a month. Sometimes the best recipes start with produce you need to use up fast.
I made this for a potluck at work, and three people asked for the recipe before lunch was over. One coworker swore she didnt like avocado, but she went back for seconds anyway. I think the lime juice and herbs balance the richness so well that it just tastes like really good ranch. Now I get requests every time theres a group meal, and I dont mind one bit because its genuinely easy to pull off.
Ingredients
- Boneless, skinless chicken breasts: I use two large ones because they cook evenly and shred or chunk up nicely, plus they stay moist if you dont overcook them.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling to the surface.
- Salt and black pepper: Simple seasoning that lets the dressing do the talking, but dont skip it or the chicken will taste flat.
- Ripe avocado: This is the heart of the dressing, so make sure its soft enough to blend smoothly but not brown inside.
- Greek yogurt: Adds tang and creaminess without as much fat as sour cream, though sour cream works great if thats what you have.
- Mayonnaise: A little goes a long way for that classic ranch richness and silky texture.
- Fresh lime juice: Brightens everything up and keeps the avocado from browning too quickly.
- Fresh chives, parsley, and dill: The trio that makes ranch taste like ranch, and fresh herbs really do make a difference here.
- Garlic clove: One is plenty, minced fine so it blends in without overpowering the herbs.
- Onion powder: A subtle background note that rounds out the ranch flavor.
- Cherry tomatoes: I halve them so they release a little juice and add pops of sweetness.
- Cucumber: Diced small for crunch and a refreshing contrast to the creamy dressing.
- Red onion: Finely diced so you get the bite without overwhelming any single forkful.
- Celery: Adds a crisp, slightly peppery crunch that I didnt expect to love, but I do.
- Mixed salad greens or romaine: Romaine holds up better if youre making this ahead, but mixed greens are tender and pretty.
Instructions
- Prep and cook the chicken:
- Preheat your grill pan or skillet over medium high heat, then rub the chicken breasts with olive oil, salt, and pepper. Cook them for 6 to 7 minutes per side until theyre cooked through and the juices run clear, then let them rest for 5 minutes before cutting into 1 inch chunks.
- Make 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 smooth, adding water a tablespoon at a time until it reaches a pourable 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.
- Combine and dress:
- Add the warm or cooled chicken chunks to the bowl, then pour the avocado ranch dressing over the top. Toss gently to coat everything without bruising the greens.
- Serve:
- Plate it up right away, and garnish with extra herbs if you want it to look as good as it tastes.
Pin it The first time I served this to my kids, my youngest said it tasted like the kind of salad you get at a fancy restaurant, which is the highest compliment a seven year old can give. My husband ate two bowls and declared it better than any chicken salad from the deli. I realized then that when something tastes this fresh and feels this satisfying, it doesnt need to be complicated to be special.
Make It Your Own
You can toss in crumbled bacon for a smoky, salty kick, or shred some sharp cheddar or pepper jack on top. I once added a handful of toasted pecans because I had them lying around, and the crunch was perfect. If youre short on time, swap the grilled chicken for rotisserie chicken from the store and skip the cooking step entirely. For a dairy free version, use a dairy free yogurt alternative and vegan mayo, and it still turns out creamy and delicious.
Storing and Serving Tips
If youre making this ahead, keep the dressing separate from the greens and veggies until youre ready to eat, or the salad will get soggy. The chicken and dressing both keep well in the fridge for up to three days. I like to pack the components separately for lunch and assemble it fresh, which also lets me control how much dressing I want that day. You can serve this over greens, stuffed into a wrap, or even on its own as a chunky chicken salad.
What to Serve Alongside
This salad is hearty enough to stand alone, but it pairs beautifully with crusty bread, pita chips, or a sleeve of crackers for scooping. I sometimes serve it with a light soup or a side of fresh fruit to round out the meal. On warmer days, I pour iced tea or sparkling water with lemon, and it feels like a complete, refreshing lunch.
- Try it with garlic breadsticks if you want something warm and carby on the side.
- A handful of tortilla chips adds a salty crunch that complements the creamy dressing.
- Sliced melon or berries make a sweet, palate cleansing finish.
Pin it This salad has become my go to when I want something that feels light but keeps me full, and it never gets old because the flavors are so bright and balanced. I hope it becomes one of those recipes you make without thinking, the kind that just fits into your week.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of grilling?
Yes, rotisserie chicken is a convenient substitute. Simply shred or cut it into 1-inch chunks and skip the cooking step. This reduces total preparation time significantly.
- → How do I keep the avocado from turning brown?
Add the avocado to the dressing just before serving. If preparing ahead, press plastic wrap directly onto the dressing surface and refrigerate. The lime juice also helps prevent oxidation.
- → Can this be made dairy-free?
Absolutely. Replace Greek yogurt with a dairy-free yogurt alternative and use dairy-free mayo. The salad remains creamy and flavorful while accommodating dietary restrictions.
- → What vegetables can I add or substitute?
Feel free to customize with bell peppers, radishes, avocado slices, corn, or blanched broccoli. Choose vegetables that complement the creamy dressing and maintain a fresh, crisp texture.
- → How should I store leftovers?
Keep chicken and vegetables separate from the dressing in airtight containers for up to 3 days. Dress the salad just before eating to maintain crispness and prevent sogginess.
- → Can I make the dressing ahead of time?
Yes, prepare the dressing up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed against the surface to minimize browning and maintain freshness.