Pin it My neighbor knocked on the door one Saturday afternoon holding a Tupperware of this salad, and I ate it standing at the counter. The avocado ranch was so bright and creamy I asked for the recipe before she even left. I made it that same week, and it quickly turned into my go-to meal prep lunch. Now I double the dressing just so I have extra in the fridge.
I started making this on Sundays and packing it into glass containers for the week ahead. My coworker saw me eating it one day and asked if I'd ordered it from somewhere fancy. When I told her I threw it together in my kitchen, she looked genuinely shocked. It became my little secret weapon for feeling put together even on the busiest mornings.
Ingredients
- Boneless, skinless chicken breasts: I use two large ones, about 500 g total, and they cook fast if you pound them to even thickness.
- Olive oil: Just enough to keep the chicken from sticking and to add a little richness to the sear.
- Salt and black pepper: Season generously because the chicken is the protein base and needs flavor from the start.
- Ripe avocado: Make sure it gives slightly when you press it, too firm and the dressing will be lumpy.
- Greek yogurt: Adds tang and creaminess without feeling too rich, sour cream works too if that's what you have.
- Mayonnaise: Just two tablespoons help the dressing cling and add body.
- Fresh lime juice: Brightens everything and keeps the avocado from browning too quickly.
- Fresh chives, parsley, and dill: The trio makes the dressing taste like spring, dried dill works in a pinch but fresh is best.
- Garlic clove: One small clove minced fine, more if you love garlic like I do.
- Onion powder: Adds a mellow background flavor that rounds out the ranch vibe.
- Water: A few tablespoons thin the dressing so it coats every leaf instead of clumping.
- Cherry tomatoes: I halve them so every forkful gets a juicy pop of sweetness.
- Cucumber: Diced small for crunch, I leave the skin on for color and texture.
- Red onion: Finely diced so it adds sharpness without overwhelming the other flavors.
- Celery: Adds a crisp, fresh bite that balances the creamy dressing.
- Mixed salad greens or romaine: I use whatever looks good at the store, romaine holds up better if you're making this ahead.
Instructions
- Sear the chicken:
- Heat a grill pan or skillet over medium-high and rub the chicken with olive oil, salt, and pepper. Cook for 6 to 7 minutes per side until the juices run clear, then let it rest for 5 minutes before cutting into 1-inch chunks.
- Blend the avocado ranch:
- While the chicken cooks, toss the avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and pepper into a blender. Blend until smooth, adding water a tablespoon at a time until it pours easily.
- Prep the vegetables:
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently so everything is evenly mixed.
- Toss and serve:
- Add the chicken chunks to the bowl and pour the avocado ranch over everything. Toss gently to coat, then serve right away or chill for later.
Pin it I brought this to a potluck once and watched people go back for seconds before touching anything else on the table. Someone asked if I catered it. I just smiled and said it was something I threw together that morning. It felt good to share something that made people that happy.
How to Store and Reheat
I store the chicken and dressing in separate containers from the greens and vegetables so nothing gets soggy. The chicken keeps for up to four days in the fridge, and the avocado ranch stays bright green for about three days if you press plastic wrap directly onto the surface. When I am ready to eat, I toss everything together cold or let the chicken come to room temperature for a few minutes.
Ways to Mix It Up
I have added crumbled bacon on top when I wanted something a little more indulgent, and it was incredible. Shredded rotisserie chicken works beautifully if you are short on time, and I have even used grilled turkey when I had leftovers. A handful of shredded cheese or toasted nuts adds another layer of flavor and texture.
What to Serve With It
This salad is hearty enough to stand alone, but I have served it with warm pita, a slice of crusty bread, or even tortilla chips on the side. It also pairs well with a light soup if you want something a little more filling.
- Serve it in lettuce wraps for a fun, low-carb twist.
- Pile it into a grain bowl with quinoa or farro for extra heartiness.
- Pair it with sparkling water and lemon for a light, refreshing meal.
Pin it This salad has become one of those recipes I make without thinking, the kind that feels easy and special at the same time. I hope it becomes that for you too.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the cooked chicken and dressing in airtight containers for up to 3 days. Keep the greens and vegetables in separate containers to maintain crispness, and combine everything right before eating.
- → What can I use if I don't have a grill pan?
A regular skillet, cast iron pan, or even a baking sheet in the oven works perfectly. If baking, cook at 375°F for 15-18 minutes until the internal temperature reaches 165°F.
- → How do I make the dressing dairy-free?
Substitute Greek yogurt with dairy-free yogurt or coconut cream, and use vegan mayonnaise. The avocado and lime juice will provide the same creamy, tangy base. Adjust consistency with water or plant-based milk as needed.
- → Can I add other proteins to this salad?
Absolutely. Grilled turkey, rotisserie chicken, shrimp, or tofu all work wonderfully. You can also add crumbled bacon, hard-boiled eggs, or chickpeas for additional texture and nutrition.
- → How should I store leftover dressing?
Transfer unused dressing to an airtight container and refrigerate for up to 2 days. The avocado may darken slightly; squeeze fresh lemon or lime juice over the surface before storing to minimize oxidation.
- → Is this salad suitable for meal prep?
Yes, it's ideal for meal prep. Cook and chop all components, then store them separately in containers. Assemble individual portions each day, or combine everything in jars with dressing at the bottom for grab-and-shake convenience.