Grilled chicken breast with creamy avocado ranch dressing, fresh vegetables, and mixed greens for a satisfying lunch or light dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Avocado Ranch Dressing
05 - 1 ripe avocado, peeled and pitted
06 - 1/2 cup Greek yogurt or sour cream
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons fresh lime juice
09 - 2 tablespoons fresh chives, chopped
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/8 teaspoon black pepper
16 - 2 to 3 tablespoons water for thinning as needed
→ Salad
17 - 1 cup cherry tomatoes, halved
18 - 1 cup cucumber, diced
19 - 1/4 cup red onion, finely diced
20 - 1/2 cup celery, diced
21 - 4 cups mixed salad greens or romaine, chopped
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts generously with olive oil, salt, and pepper on both sides.
02 - Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes before cutting into 1-inch chunks.
03 - While chicken cooks, combine 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 and creamy, adding water gradually to achieve desired consistency.
04 - In a large mixing bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently to distribute vegetables evenly.
05 - Add cooked chicken chunks to the salad base. Pour avocado ranch dressing over the entire salad and toss gently until all components are well coated.
06 - Transfer to serving plates immediately while chicken is still warm. Garnish with additional fresh herbs if desired and serve at once.
