Save My neighbor handed me a bowl of this over the fence one July afternoon, and I ate it standing in the driveway. The avocado ranch was so creamy I thought it was some fancy store-bought dressing until she told me it took her five minutes to make. I went inside, grabbed a pen, and wrote down everything she said before I forgot. That was three summers ago, and I've made it at least once a week ever since.
I made this for a picnic last spring, and my friend who swore she hated salads asked for the recipe before we even packed up the blanket. She told me later she'd been eating it for lunch four days in a row. There's something about the lime and herbs that makes it feel bright and filling at the same time, like you're doing something good for yourself without missing flavor.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them a little thinner so they cook evenly and don't dry out, learned that after one too many rubbery batches.
- Olive oil: Just enough to keep the chicken from sticking and to give it a golden sear on the outside.
- Ripe avocado: This is the base of the dressing, so make sure it's soft but not brown inside, press gently near the stem to check.
- Greek yogurt: Adds tang and creaminess without making the dressing too heavy, you can swap sour cream if that's what you have.
- Fresh lime juice: Brightens everything and keeps the avocado from turning brown too fast.
- Fresh chives, parsley, and dill: These three together make the ranch taste homemade and alive, dried herbs work but fresh ones sing.
- Garlic clove: One clove is enough to add a little bite without overwhelming the other flavors.
- Cherry tomatoes: I halve them so every bite has a little burst of sweetness.
- Cucumber: Adds crunch and a cool contrast to the creamy dressing.
- Red onion: Dice it finely so you get the flavor without big sharp pieces.
- Celery: Gives the salad that classic crunch you expect in chicken salad.
- Mixed salad greens: I use whatever looks good at the store, romaine holds up well if you're making it ahead.
Instructions
- Sear the chicken:
- Heat your grill pan or skillet until it's really hot, then rub the chicken with olive oil, salt, and pepper. Cook it for 6 to 7 minutes per side until it's golden and cooked through, then let it rest before cutting so the juices don't run out.
- Blend the avocado ranch:
- Toss the avocado, yogurt, mayo, lime juice, all the herbs, garlic, onion powder, salt, and pepper into a blender. Blend until it's silky smooth, adding a little water if it's too thick to pour.
- Chop the vegetables:
- While the chicken rests, halve the tomatoes, dice the cucumber, onion, and celery, and pile the greens into a big bowl. This is the fun part where everything starts looking colorful.
- Cut the chicken:
- Slice the rested chicken into bite-sized chunks, about an inch each. I like them chunky so you really taste the chicken in every forkful.
- Toss it all together:
- Add the chicken to the bowl with the veggies and greens, pour the avocado ranch over everything, and toss gently with salad tongs. Serve it right away or let it chill for a bit if you like it cold.
Save I brought this to a potluck once and someone asked if I catered it. I laughed so hard I almost spilled my drink. It's just chicken and vegetables, but the avocado ranch makes people think you've got some secret culinary training. I didn't tell them it took me less time than ordering takeout.
Storing and Making Ahead
The salad keeps in the fridge for up to two days if you store the dressing separately and toss it right before serving. The avocado ranch stays green for about three days thanks to the lime juice, but it will start to brown after that. I like to make the chicken and dressing the night before, then just chop the veggies and assemble everything when I'm ready to eat.
Swaps and Variations
If you're in a rush, rotisserie chicken works perfectly and cuts out all the cooking time. You can also throw in crumbled bacon, shredded cheddar, or even chickpeas if you want to stretch it further. I've made it with grilled shrimp instead of chicken, and it was just as good, maybe even better on a hot day.
Serving Suggestions
This salad is filling enough on its own, but I've served it with warm pita bread, tortilla chips, or even stuffed into a wrap when I needed lunch on the go. It's one of those recipes that works just as well at a dinner party as it does eaten straight from the bowl in front of the fridge.
- Serve it in butter lettuce cups for a fun, hands-on presentation.
- Add sliced avocado on top if you're an avocado person like me.
- Drizzle a little extra lime juice and sprinkle flaky salt right before serving for a finishing touch.
Save This salad has become my answer to what's for dinner when I don't really have an answer. It's quick, it's satisfying, and somehow it always tastes better than I remember.
Recipe FAQs
- → Can I make the avocado ranch dressing ahead of time?
Yes, but it's best used within a few hours. Store in an airtight container and add a squeeze of lemon juice to prevent browning. The dressing may thicken as it sits; thin with water or milk as needed.
- → What's the best way to cook the chicken?
Grilling or pan-searing over medium-high heat produces juicy results. Cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest before cutting to retain moisture.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works wonderfully. Simply shred or cube it and add to the salad. This makes preparation even quicker while maintaining excellent flavor.
- → How do I make this dairy-free?
Replace Greek yogurt with dairy-free alternatives like coconut or cashew yogurt. Use vegan mayonnaise instead of regular mayo. The avocado base ensures a creamy dressing without dairy products.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, radishes, snap peas, or avocado slices. Use seasonal vegetables you prefer. The fresh, crisp texture is what matters most in balancing the creamy dressing.
- → How many servings does this make?
This yields 4 generous servings as a main course. Each serving contains approximately 345 calories and 33g of protein, making it ideal for balanced meals or meal prep containers.