Save My neighbor handed me three perfectly ripe avocados over the fence one Saturday morning, insisting I use them before they turned. I had leftover chicken in the fridge and a bunch of herbs starting to wilt on the counter. That improvised lunch turned into this salad, and now it shows up on my table at least twice a month. The creamy avocado dressing clings to every bite without feeling heavy, and the crunch from fresh vegetables keeps it interesting from start to finish.
I first made this for a small backyard gathering when someone mentioned they were avoiding bread. I piled the salad onto a platter, and it disappeared faster than the burgers. One friend asked if I had added ranch seasoning packets, which made me laugh because the freshness comes entirely from real herbs and ripe avocado. That afternoon taught me how satisfying a simple salad can be when the dressing does all the talking.
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Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay tender if you do not overcook them, and they soak up seasoning beautifully on the grill pan.
- Olive oil: A light coating helps the chicken brown evenly and adds just enough richness without competing with the dressing.
- Ripe avocado: This is the heart of the dressing, so choose one that yields gently to pressure but is not mushy or bruised.
- Greek yogurt: It adds creaminess and tang while keeping the dressing lighter than traditional ranch made with only mayo and sour cream.
- Mayonnaise: Just a couple tablespoons round out the texture and give the dressing that familiar richness.
- Fresh lime juice: Brightness is everything here, and lime juice keeps the avocado from browning while waking up all the other flavors.
- Fresh chives, parsley, and dill: These herbs bring the garden directly into your bowl, and their delicate flavor is far better than dried versions.
- Garlic clove: One small clove minced fine adds a gentle bite without overpowering the creamy base.
- Onion powder: A pinch gives a mellow savory note that ties the ranch flavor together.
- Cherry tomatoes: Halved tomatoes burst with sweetness and add pops of color that make the salad look as good as it tastes.
- Cucumber: Crisp and refreshing, cucumber balances the richness of the dressing with cool, clean crunch.
- Red onion: A small amount finely diced adds sharpness without overwhelming, and soaking it in cold water first mellows the bite if you prefer.
- Celery: Often overlooked, celery brings a subtle peppery crunch that makes every forkful more interesting.
- Mixed salad greens or romaine: A sturdy base holds the dressing well, and romaine adds satisfying snap while mixed greens offer variety.
Instructions
- Season and sear the chicken:
- Preheat your grill pan or skillet over medium high heat until a drop of water sizzles on contact. Rub the chicken breasts with olive oil, salt, and pepper, then lay them gently in the hot pan without moving them for six to seven minutes per side until golden and cooked through.
- Rest and chop:
- Let the chicken rest on a cutting board for five minutes so the juices redistribute, then cut it into one inch chunks. This size is perfect for catching dressing in every bite without feeling awkward on a fork.
- Blend the avocado ranch:
- While the chicken cooks, combine 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 it reaches a pourable consistency that still clings to a spoon.
- Prep the vegetables:
- In a large bowl, toss together the salad greens, halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped celery. Spread them out evenly so every serving gets a good mix.
- Combine and dress:
- Add the warm or cooled chicken chunks to the bowl and pour the avocado ranch dressing over everything. Toss gently with salad tongs or clean hands until every piece is coated, then taste and adjust seasoning if needed.
- Serve:
- Plate immediately while the chicken is still warm, or chill for ten minutes if you prefer it cool. Garnish with extra fresh herbs if you have them, and serve with a wedge of lime on the side.
Save One evening I packed this salad into mason jars for a picnic, layering the dressing on the bottom and greens on top. When we shook them up by the lake, it felt like a small magic trick, and everyone wanted the recipe. That simple meal under the trees reminded me that good food does not need fuss, just fresh ingredients and a little bit of care.
Storing and Meal Prep
This salad holds up surprisingly well if you store the components separately. I keep the dressing in a sealed jar in the fridge for up to three days, and the cooked chicken in another container so it does not get soggy. When lunch rolls around, I toss fresh greens and vegetables with the cold chicken and a few spoonfuls of dressing, and it tastes like I just made it. If you want to prep the whole salad ahead, dress only the portion you plan to eat that day and leave the rest undressed in the fridge.
Swaps and Variations
I have made this salad a dozen different ways depending on what is in the fridge. Grilled turkey works beautifully, and rotisserie chicken makes it even faster when time is tight. For a dairy free version, swap the Greek yogurt with coconut or almond yogurt and use vegan mayo, and the flavor barely changes. Adding crumbled bacon or shredded cheddar turns it into something heartier, and tossing in toasted pepitas or sunflower seeds gives it extra crunch.
Serving Suggestions
This salad shines on its own, but it also plays well with sides. I love serving it alongside warm pita or tortilla chips for scooping, or piling it into a wrap with extra greens. It pairs beautifully with chilled cucumber soup or a light gazpacho on hot days, and a handful of sweet potato fries on the side makes it feel more like a full meal. You can also serve it over quinoa or brown rice if you want to stretch it further for a crowd.
- Serve it in butter lettuce cups for a fun, hands on presentation.
- Pair it with iced herbal tea or sparkling water with lime.
- Top with a sprinkle of everything bagel seasoning for a surprising twist.
Save This salad has become my answer to the question of what to make when I want something nourishing but not heavy. It tastes like summer no matter the season, and every bite feels bright and alive.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare components in advance. Cook and chill the chicken, make the dressing, and chop vegetables separately. Store in airtight containers for up to 2 days. Assemble just before serving to keep greens crisp and prevent the dressing from making everything soggy.
- → What can I use instead of Greek yogurt in the dressing?
Sour cream provides an excellent substitute with similar consistency and tang. For a dairy-free option, use cashew cream, coconut yogurt, or silken tofu blended with a bit of plant-based milk. Adjust the water content based on your chosen substitute's thickness.
- → How do I prevent the avocado from browning in the dressing?
The lime juice in the dressing naturally prevents browning due to its acidity. If making the dressing ahead, press plastic wrap directly onto the surface to minimize air exposure. Prepare the dressing no more than 2-3 hours before serving for best results.
- → Can I use rotisserie chicken instead of grilling?
Absolutely. Rotisserie chicken saves time and effort. Simply shred or cut it into chunks, and use about 3 cups of cooked meat. This substitution keeps prep time to just 10 minutes while maintaining excellent flavor and tenderness.
- → Is this salad suitable for meal prep?
Yes, with proper storage. Keep the dressing separate from the salad and chicken in individual containers. When ready to eat, combine components and toss well. This method maintains texture and freshness for up to 3-4 days in the refrigerator.
- → What sides pair well with this salad?
Serve with crusty bread, garlic toast, or whole grain rolls to complete the meal. A light white wine like Sauvignon Blanc or a crisp sparkling water with lemon complements the fresh, creamy flavors beautifully.
