Save to Pinterest My neighbor knocked on my door one Saturday holding a basket of avocados from her tree, and I had leftover grilled chicken in the fridge. I tossed together what became this salad, and by the time my kids came in from playing outside, the bowl was nearly empty. The creamy avocado dressing clung to every piece of chicken and vegetable, and nobody asked for the usual bottled ranch. Sometimes the best recipes start with what you have on hand and a little bit of hunger.
I made this for a potluck once, and three people asked for the recipe before we even finished eating. One friend admitted she scraped the bowl for extra dressing when she thought no one was looking. It is the kind of dish that makes people lean in and ask what is in it, because the flavor is familiar but somehow better than they expected. I have been making it ever since, tweaking the herbs depending on what is growing in my garden.
Ingredients
- Boneless, skinless chicken breasts: I use two large ones and cook them until just done, never overdoing it or the salad turns dry and sad.
- Olive oil: A light coating before grilling keeps the chicken moist and adds a subtle richness that works beautifully with the creamy dressing.
- Ripe avocado: This is the heart of the dressing, so choose one that yields slightly to pressure but is not mushy or brown inside.
- Greek yogurt: It gives the dressing tang and body without making it too heavy, plus it sneaks in extra protein.
- Mayonnaise: Just two tablespoons add silkiness and help the dressing cling to every bite.
- Fresh lime juice: Brightness is everything here, and lime wakes up the avocado and herbs in a way lemon never quite does.
- Fresh chives, parsley, and dill: The trio of herbs makes the dressing taste alive and garden fresh, not flat or one note.
- Garlic clove: One minced clove is enough to add depth without overpowering the creamy avocado base.
- Cherry tomatoes: I halve them so every forkful gets a juicy pop of sweetness and acidity.
- Cucumber: Diced cucumber adds crunch and a cool, refreshing contrast to the rich dressing.
- Red onion: Finely diced so it adds sharpness without being too aggressive or crunchy.
- Celery: It brings a subtle bitterness and snap that balances the creamy, savory elements.
- Mixed salad greens or romaine: I like romaine for its sturdy crunch, but any crisp greens work as long as they are fresh and cold.
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 six to seven minutes per side until the juices run clear, then let them rest for five minutes before cutting into one inch chunks.
- Make the avocado ranch dressing:
- While the chicken cooks, combine the avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth, adding water a tablespoon at a time until it reaches a pourable but creamy consistency.
- Prep the salad base:
- In a large bowl, toss together the salad greens, cherry tomatoes, cucumber, red onion, and celery. Make sure everything is evenly distributed so each serving gets a little bit of everything.
- Toss and serve:
- Add the warm or cooled chicken chunks to the salad, then pour the avocado ranch dressing over the top. Toss gently with salad tongs until everything is coated, then serve immediately with extra herbs on top if you like.
Save to Pinterest One evening, my teenager wandered into the kitchen, tried a forkful of this salad, and said it tasted like something from a restaurant. That might not sound like much, but coming from someone who usually survives on cereal and complaints, it felt like a small victory. We sat at the counter together, eating straight from the bowl, and for once there was no request for takeout. It is funny how a simple, healthy dish can become a quiet moment of connection.
How to Store and Meal Prep
I often cook the chicken and make the dressing a day ahead, storing them separately in airtight containers in the fridge. The dressing stays bright and creamy for up to three days, though you might need to stir in a splash of water before using. Keep the greens and chopped vegetables separate until you are ready to eat, then toss everything together so nothing gets soggy. If you are packing this for lunch, layer the dressing on the bottom of your container, add the chicken and veggies, then top with greens so they stay crisp until you shake it all together.
Ways to Make It Your Own
I have made this with leftover rotisserie chicken when I did not feel like turning on the stove, and it worked beautifully. You can also grill turkey breast, sear shrimp, or even use canned tuna if you want to switch up the protein. For extra richness, I sometimes crumble in a handful of bacon or shave some Parmesan on top. If you want it dairy free, swap the Greek yogurt for a coconut or almond milk yogurt, and use vegan mayo.
Serving Suggestions and Pairings
This salad stands on its own for lunch, but I have also served it alongside grilled corn, garlic bread, or a simple tomato soup for a more filling dinner. It pairs beautifully with iced tea, sparkling water with lemon, or even a crisp white wine if you are feeling fancy. Leftovers, if there are any, make an excellent filling for wraps or pita pockets the next day.
- Serve it in lettuce cups for a low carb, hand held option that is fun to eat.
- Top with toasted pepitas or sunflower seeds for extra crunch and a nutty flavor.
- Drizzle a little hot sauce or add diced jalapeño if you like a kick of heat.
Save to Pinterest This salad has become one of those recipes I turn to when I want something that feels nourishing and tastes indulgent at the same time. It reminds me that good food does not have to be complicated, just fresh and made with a little care.
Recipe FAQs
- → Can I make the dressing ahead of time?
Yes, prepare the avocado ranch dressing up to 4 hours ahead and store it in an airtight container in the refrigerator. The fresh herbs keep the flavor bright, though it's best used the same day to prevent browning.
- → What's the best way to cook the chicken?
Grilling or pan-searing over medium-high heat for 6-7 minutes per side ensures juicy, evenly cooked chicken. Let it rest 5 minutes before cutting to retain moisture and tenderness.
- → How can I make this dairy-free?
Replace Greek yogurt with dairy-free yogurt alternatives like coconut or cashew-based options. Use dairy-free mayo or tahini to achieve the same creamy consistency in the dressing.
- → Can I prep this ahead for meal prep?
Store cooked chicken, fresh vegetables, and dressing separately in containers for up to 3 days. Assemble just before eating to keep greens crisp and prevent the salad from becoming soggy.
- → What are good substitutes for the chicken?
Rotisserie chicken saves time, or try grilled turkey breast, shrimp, or plant-based protein for variety. Keep cooking methods consistent to maintain the salad's fresh, healthy profile.
- → How do I adjust the dressing consistency?
Add water gradually while blending until you reach your preferred thickness. For a thicker dressing, use less water; for drizzling, add more. Fresh lime juice balances the creaminess beautifully.