Avocado Ranch Chicken Salad

My neighbor handed me three overripe avocados one Saturday morning, and I had chicken thawing on the counter with no real plan. I remembered a ranch packet hiding in my pantry and thought, why not blend the two? The result was so much better than I expected, creamy and bright, that I made it again the next week for a potluck and came home with an empty bowl.

I started making this on Sundays when I needed something that felt like a treat but didn't require much cleanup. My kids would pick out the tomatoes, my husband would add hot sauce, and I'd eat mine straight from the bowl standing at the counter. It became one of those recipes that didn't need an occasion, just a craving for something that tasted like summer even in February.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and stay tender if you don't overcook them, rest them after grilling so the juices redistribute.
• Olive oil: A light coating keeps the chicken from sticking and helps the seasoning cling to the surface.
• Ripe avocado: Look for one that yields slightly when you press it, too firm and it won't blend smooth, too soft and it might taste bitter.
• Greek yogurt: This adds tang and body to the dressing, sour cream works too if that's what you have open.
• Fresh lime juice: Bottled juice won't give you the same brightness, squeeze it fresh right before blending.
• Fresh herbs (chives, parsley, dill): These are what make the dressing taste alive, dried herbs work in a pinch but use half the amount.
• Cherry tomatoes: Halve them so they release a little juice and flavor into every bite.
• Cucumber: I like English cucumbers because they have fewer seeds and a thinner skin.
• Mixed salad greens: Romaine holds up well if you're making this ahead, softer greens wilt faster once dressed.

Instructions

Prep and season the chicken:

Rub the chicken breasts with olive oil, salt, and pepper until evenly coated. Preheat your grill pan or skillet over medium high heat so it's hot before the chicken hits the surface.

Cook the chicken through:

Lay the chicken in the pan and let it sear without moving it for 6 to 7 minutes, then flip and cook the other side until the juices run clear. Let it rest on a cutting board for 5 minutes before slicing into chunks.

Blend the avocado ranch dressing:

Add the avocado, yogurt, mayonnaise, lime juice, herbs, garlic, onion powder, salt, and pepper to a blender or food processor. Blend until smooth, adding water a tablespoon at a time until it reaches a pourable consistency.

Toss the salad base:

In a large bowl, combine the greens, tomatoes, cucumber, red onion, and celery. Toss gently so everything is evenly distributed.

Combine and dress:

Add the chicken chunks to the bowl and drizzle the avocado ranch over everything. Toss until every piece is lightly coated, then serve right away.

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The first time I brought this to a friend's house, she asked for the recipe before we even finished eating. She told me later she'd been making it every week and her husband thought she'd hired a meal prep service. That's when I realized how something this simple could feel like a small luxury.

Storing and Make Ahead Tips

You can cook the chicken and make the dressing up to two days ahead, just keep them separate in the fridge. Don't dress the salad until you're ready to eat or the greens will wilt and the veggies will get soggy. I like to pack everything in separate containers for lunch and assemble it right before I sit down.

Swaps and Substitutions

If you don't have fresh herbs, use a tablespoon of ranch seasoning mix and skip the garlic and onion powder. Rotisserie chicken makes this even faster, just shred it and toss it in. You can also swap the Greek yogurt for sour cream or a dairy free alternative if you need to keep it plant based.

Serving Suggestions

This salad is filling enough on its own, but I've served it with tortilla chips on the side and let people scoop it up like a dip. It's also great stuffed into a pita or wrapped in a tortilla if you want something handheld. If you're feeding a crowd, double the dressing and set out extra lime wedges.

• Add crumbled bacon or feta cheese for extra richness and salt.
• Toss in some canned corn or black beans to make it heartier.
• Drizzle a little hot sauce or sprinkle red pepper flakes if you like heat.

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This is the kind of recipe that doesn't ask much from you but gives back every time. Keep the ingredients on hand and you'll always have something fresh and satisfying ready in less time than it takes to order takeout.

Questions & Answers

→ Can I make the avocado ranch dressing ahead of time?

Yes, you can prepare the dressing up to 2 hours in advance. Store it in an airtight container in the refrigerator. If it thickens, thin it with a bit more water or lime juice before serving. For longer storage, add an extra squeeze of lime juice to help prevent browning of the avocado.

→ What's the best way to cook the chicken for this salad?

Grilling or pan-searing the chicken gives it a nice flavor and slight char. Cook boneless, skinless chicken breasts over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for a few minutes before cutting to keep it tender and juicy.

→ Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a convenient substitute that saves preparation time. Simply shred or cube the meat and skip the cooking step. You'll get similar results with less effort, though grilled chicken offers a fresher taste.

→ How do I keep the avocado from browning in the dressing?

The lime juice in the dressing helps prevent oxidation, but for maximum freshness, prepare the dressing within a few hours of serving. If you need to make it earlier, place plastic wrap directly on the surface of the dressing to minimize air exposure and refrigerate until ready to use.

→ Is this salad suitable for meal prep?

You can prep the individual components ahead of time, but assemble the salad shortly before eating to maintain freshness and prevent the greens from getting soggy. Store the cooked chicken, dressing, and vegetables separately in the refrigerator for up to 3 days.

→ What dairy-free alternatives work best for this dressing?

Replace Greek yogurt with coconut yogurt or cashew cream for a creamy base, and use dairy-free mayo or tahini to achieve the right consistency. The lime juice and fresh herbs will still provide excellent flavor, and the dressing will be just as satisfying.