Save to Pinterest My cousin showed up at my door one Tuesday with an avocado and a container of leftover grilled chicken, insisting we make lunch together. I had no plan, just fresh herbs wilting in the fridge and a hunch that creamy avocado could save anything. We blended, tossed, tasted, and somehow created a salad so good we ate it straight from the bowl, standing at the counter. That spontaneous experiment became this recipe.
I started making this salad for my weekly meal prep, packing it into glass containers with the dressing on the side. My coworkers would peek over during lunch, asking what smelled so good. One of them started bringing her own version every Thursday, and we'd compare notes like we were in some kind of friendly salad competition. It became our little ritual, and I loved how one simple recipe sparked that connection.
Ingredients
- Boneless, skinless chicken breasts: I use about 500 grams total, and I always let them rest after cooking so they stay juicy and tender when you slice them.
- Olive oil: Just a tablespoon to coat the chicken before grilling, which helps the seasoning stick and prevents drying out.
- Salt and black pepper: Simple seasoning that lets the chicken flavor shine through without competing with the creamy dressing.
- Ripe avocado: The base of the dressing, so make sure its soft enough to blend smoothly but not brown or mushy.
- Greek yogurt: Adds tang and creaminess while keeping the dressing lighter than traditional ranch, and you can swap in sour cream if you prefer.
- Mayonnaise: Just two tablespoons for richness and that classic ranch texture.
- Fresh lime juice: Brightens everything up and keeps the avocado from turning brown too quickly.
- Fresh chives, parsley, and dill: The trio that makes this dressing taste homemade and vibrant, not like anything from a bottle.
- Garlic clove: One minced clove adds just enough punch without overpowering the herbs.
- Onion powder: A subtle background note that rounds out the ranch flavor.
- Cherry tomatoes: I halve them so every bite gets a burst of sweetness and color.
- Cucumber: Diced into small chunks for crunch and a refreshing contrast to the creamy dressing.
- Red onion: Finely diced so you get a little bite without overwhelming sharpness.
- Celery: Adds a crisp, clean crunch that balances the richness beautifully.
- Mixed salad greens or romaine: The bed that holds everything together, and I prefer chopping it into bite sized pieces.
Instructions
- Season 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 for 6 to 7 minutes per side until the juices run clear, then let them rest for 5 minutes before cutting into one inch chunks.
- Blend the avocado ranch dressing:
- While the chicken cooks, combine the avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and pepper in a blender or food processor. Blend until completely smooth, adding water a tablespoon at a time until you reach your preferred consistency.
- Prep the salad vegetables:
- In a large bowl, toss together the salad greens, cherry tomatoes, cucumber, red onion, and celery. This is your fresh, crunchy base that makes every bite interesting.
- Combine and toss:
- Add the warm or cooled chicken chunks to the bowl, then pour the avocado ranch dressing over everything. Toss gently until all the ingredients are evenly coated with that creamy, herby goodness.
- Serve and garnish:
- Plate immediately and sprinkle with extra fresh herbs if you have them on hand. The salad is best enjoyed right away while the greens are crisp and the chicken is still slightly warm.
Save to Pinterest The first time I served this to friends at a backyard gathering, I watched them go back for seconds and thirds, scraping the bowl clean. One friend asked if I'd used some fancy store bought dressing, and when I told her it was just avocado and herbs, she looked genuinely shocked. That moment reminded me how simple ingredients, treated right, can feel like something special.
Making It Your Own
Ive added crumbled bacon on days when I need extra comfort, and shredded cheddar when I want it heartier. My sister swaps in grilled turkey, and my neighbor uses rotisserie chicken to save time. The beauty of this salad is that it adapts to whatever you have on hand or whatever mood youre in.
Storage and Meal Prep
I store the components separately in airtight containers, keeping the dressing in a small jar and the salad greens in a larger container. The chicken and chopped vegetables go in another container, and I assemble everything fresh when Im ready to eat. This method keeps everything crisp and flavorful for up to three days, and the dressing actually gets better as the lime juice and herbs meld together.
Serving Suggestions
Ive served this salad on its own for a light lunch, but it also works beautifully stuffed into whole wheat pitas or wrapped in soft tortillas. Sometimes I pile it onto toasted sourdough for an open faced sandwich, and once I even used it as a topping for baked sweet potatoes, which sounds weird but was surprisingly delicious.
- Pair it with a chilled glass of white wine or sparkling water with lemon.
- Serve alongside a cup of tomato soup for a satisfying combo.
- Add a handful of toasted nuts or seeds for extra crunch and healthy fats.
Save to Pinterest This salad has earned a permanent spot in my weekly rotation, and I hope it finds a place in yours too. Its one of those recipes that feels effortless but always delivers something fresh, satisfying, and worth sharing.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately. Cook and chill the chicken, chop vegetables, and store them in separate containers. Keep the dressing in an airtight container for up to 2 days. Assemble just before serving to maintain the freshness and crispness of the greens.
- → What if my avocado is too ripe or not ripe enough?
A perfectly ripe avocado should yield slightly to gentle pressure. If too hard, let it sit at room temperature for a day. If overripe and dark, use it immediately as it blends smoothly. You can also substitute with 1/3 cup of avocado oil mixed with Greek yogurt for similar creaminess.
- → How can I make this dairy-free?
Replace Greek yogurt with dairy-free yogurt alternatives like coconut or cashew-based options. Use vegan mayonnaise to keep the dressing creamy. Verify that your chosen products are certified dairy-free, and check labels carefully if managing allergies.
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken saves time and works beautifully in this salad. Use about 2 cups of shredded or chunked rotisserie chicken, which equals two cooked chicken breasts. Shred or cut it into bite-sized pieces before adding to the salad.
- → Why is my dressing too thick or too thin?
The thickness depends on your avocado's ripeness and the yogurt consistency. Add water a tablespoon at a time to thin it out, or use less water if blending a larger avocado. Refrigeration also thickens the dressing slightly, so consider this when adjusting consistency.
- → How long does the dressing keep in the refrigerator?
Store the avocado ranch dressing in an airtight container for up to 2 days. The avocado may oxidize and darken slightly; press plastic wrap directly onto the surface to minimize browning. If separation occurs, stir well before serving.