Save My neighbor knocked on the door one Saturday with a bowl of this salad, and I thought I was doing her a favor by accepting it. Ten minutes later, I was scraping the bowl clean and texting her for the recipe. The avocado ranch dressing was so creamy and bright, I couldn't believe it wasn't loaded with heavy cream or a store-bought packet. She laughed and told me it takes less time to make than driving to the store for ranch.
I made this for a potluck once and watched three people go back for seconds before the main course even came out. One friend asked if I used a secret ingredient, and I had to admit it was just a ripe avocado and fresh herbs. The dressing clings to every piece of chicken and vegetable without feeling heavy. It's become my go-to whenever I want something that feels light but actually fills people up.
Ingredients
- Boneless, skinless chicken breasts: I prefer them because they cook evenly and stay tender when you don't overcook them, aim for an internal temp of 165 degrees and let them rest.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning adhere to the surface.
- Ripe avocado: This is the heart of the dressing, make sure it's soft enough to blend smooth but not brown inside.
- Greek yogurt: Adds tang and creaminess without the calories of sour cream, though sour cream works if that's what you have.
- Mayonnaise: A little goes a long way for richness, I use avocado oil mayo when I remember.
- Fresh lime juice: Brightens everything and keeps the avocado from turning brown too quickly.
- Fresh chives, parsley, and dill: The trio that makes this taste like a fancy bistro salad, dried dill works in a pinch but fresh is worth it.
- Garlic clove: One is plenty, it mellows in the dressing and adds just a whisper of sharpness.
- Cherry tomatoes: They burst with sweetness and don't water down the salad like larger tomatoes can.
- Cucumber: I use English cucumbers because they have fewer seeds and a cleaner crunch.
- Red onion: Finely diced so you get the flavor without overpowering bite, you can soak it in cold water first if you want it milder.
- Celery: Adds a crisp texture that contrasts beautifully with the creamy dressing.
- Mixed salad greens or romaine: Romaine holds up better if you're making this ahead, but spring mix is lovely for immediate serving.
Instructions
- Prep and Cook the Chicken:
- Preheat your grill pan or skillet over medium-high heat 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, throw the avocado, Greek yogurt, mayo, lime juice, herbs, garlic, onion powder, salt, and pepper into a blender. Blend until silky smooth, adding water a tablespoon at a time until it's pourable but still clings to a spoon.
- Prep the Vegetables:
- Halve the cherry tomatoes, dice the cucumber and celery, and finely chop the red onion. Toss them all into a large bowl with the salad greens.
- Assemble the Salad:
- Add the warm or cooled chicken chunks to the bowl, pour the avocado ranch over everything, and toss gently with salad tongs. Serve right away or chill for 10 minutes if you prefer it cold.
Save The first time I packed this for lunch, a coworker leaned over and asked if I ordered it from the new place downtown. I told her I made it that morning in less time than it takes to wait in their line. She started bringing her own salads the next week. It's one of those recipes that makes you look like you have your life together, even on days when you definitely don't.
Make It Your Own
I've tossed in crumbled bacon when I have it, and the smoky saltiness plays beautifully with the creamy avocado. Shredded cheddar or crumbled feta also work if you want extra richness. If you're short on time, rotisserie chicken is a perfect shortcut, just shred it and toss it in. For a dairy-free version, swap the Greek yogurt for a coconut or almond-based yogurt, it changes the flavor slightly but still tastes fresh and satisfying.
Storing and Serving
This salad keeps well in the fridge for up to two days if you store the dressing separately and toss it right before eating. The avocado ranch itself stays bright green for about three days thanks to the lime juice. I like to serve it in individual bowls with extra herbs on top, or I'll pile it into a whole wheat wrap for a portable lunch. Sometimes I skip the greens entirely and eat it like chicken salad with crackers or carrot sticks.
What You'll Need to Get Started
A good grill pan gives you those nice char marks, but a regular skillet works just fine if that's what you have. A blender makes the dressing silky in seconds, though a food processor will do the job too. You'll want a large mixing bowl so you have room to toss everything without making a mess on the counter.
- Make sure your knife is sharp for clean cuts on the chicken and vegetables.
- Salad tongs help distribute the dressing evenly without bruising the greens.
- If you're meal prepping, individual containers with lids keep the salad fresh and portable.
Save This salad has become my answer to the question of what to make when I want something that feels special but doesn't require a long grocery list or an afternoon in the kitchen. It's proof that simple ingredients, when treated right, can taste better than anything you'd pay too much for at lunch.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the chicken and prepare the dressing up to 24 hours ahead. Store them separately in airtight containers. Combine everything just before serving to keep the greens crisp and the dressing from making the vegetables soggy.
- → What can I substitute for Greek yogurt in the dressing?
Sour cream works as a direct substitute for the same creamy texture. For a dairy-free option, use coconut yogurt, cashew cream, or silken tofu blended smooth. Each will create a slightly different flavor profile but maintain the creamy consistency.
- → How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when you pierce the thickest part with a knife. Avoid overcooking, which can dry out the meat; 6-7 minutes per side over medium-high heat is usually sufficient.
- → Can I make this salad without the dressing ahead of time?
Absolutely. Assemble all the vegetables and greens in a container and refrigerate for up to 8 hours. Add the cooked chicken and dressing right before serving. This method keeps everything fresh and allows you to portion the salad as needed.
- → What are good protein additions to make this more filling?
Crumbled bacon, shredded cheddar or feta cheese, hard-boiled eggs, or crispy chickpeas all pair beautifully. You can also double the chicken portion or add grilled shrimp for a lighter protein alternative while maintaining the fresh flavor profile.
- → How long will the avocado dressing stay fresh?
The dressing is best used within 24 hours. Avocado oxidizes and browns over time even with lime juice. Store in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure and maintain its bright green color.