Save My neighbor knocked on the door one Saturday with a bag of avocados from her tree, far too many for her to use. I had leftover grilled chicken in the fridge and a hunch that something creamy and bright could pull it all together. That afternoon, I blended avocado into ranch dressing for the first time, and the result was so good I made it again the next day. Now it's my go-to when I want lunch to feel special without any fuss.
I brought this salad to a potluck once, and someone asked if I'd ordered it from a restaurant. The secret was just blending the dressing until it was silky and letting the chicken rest so it stayed juicy. Everyone went back for seconds, and I left with an empty bowl and three requests for the recipe.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred beautifully, but let them rest after cooking or they'll dry out on you.
- Olive oil: A light coating keeps the chicken from sticking and adds a subtle richness to the sear.
- Ripe avocado: The creamier the avocado, the smoother your dressing, so press gently near the stem to check for ripeness.
- Greek yogurt: This adds tang and body without making the dressing too rich, and it keeps the texture airy.
- Mayonnaise: Just a little helps the dressing cling and rounds out the flavor.
- Fresh lime juice: Brightens everything and keeps the avocado from browning too fast.
- Fresh chives, parsley, and dill: These herbs bring the ranch flavor to life, and fresh makes all the difference here.
- Garlic clove: One clove is enough to add depth without overpowering the creamy base.
- Cherry tomatoes: Sweet, juicy, and they add little bursts of color and flavor in every forkful.
- Cucumber: Crisp and refreshing, it balances the richness of the dressing perfectly.
- Red onion: A small amount adds sharpness and a little bite that wakes up the whole salad.
- Celery: Adds crunch and a subtle savory note that makes the salad feel more complete.
- Mixed salad greens or romaine: The base that holds everything together, and romaine gives you that satisfying crunch.
Instructions
- Sear the chicken:
- Heat your grill pan or skillet over medium high heat, then rub the chicken with olive oil, salt, and pepper. Cook each side for 6 to 7 minutes until the juices run clear and the meat feels firm to the touch.
- Rest and chop:
- Let the chicken rest for 5 minutes so the juices settle back in, then cut it into 1 inch chunks. Skipping the rest means dry chicken, and nobody wants that.
- Blend the dressing:
- Add avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and pepper to a blender or food processor. Blend until completely smooth, adding water a tablespoon at a time until it's pourable but still thick.
- Toss the salad base:
- In a large bowl, combine your greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently so everything is evenly mixed.
- Combine and serve:
- Add the chicken chunks and pour the avocado ranch over the top. Toss gently to coat every piece, then serve right away while the chicken is still warm and the greens are crisp.
Save One evening, I made this salad after a long day and ate it on the porch while the sun went down. The lime and herbs tasted so fresh, and the chicken was tender enough to cut with a fork. It wasn't fancy, but it felt like I'd done something kind for myself, and that's the best kind of meal.
Make It Your Own
I've added crumbled bacon when I had some left over from breakfast, and it added a smoky crunch that made the salad even heartier. Shredded cheddar or crumbled feta work beautifully too, especially if you love a little extra richness. If you're short on time, rotisserie chicken from the store is a lifesaver and tastes just as good.
Storing and Serving
This salad is best eaten fresh, but you can prep the components separately and assemble them when you're ready. Keep the dressing in an airtight container in the fridge for up to two days, and store the cooked chicken and chopped veggies in separate containers. When you're ready to eat, toss everything together and enjoy it cold or at room temperature.
Little Things That Matter
The texture of the dressing changes everything, so blend it longer than you think you need to until it's completely smooth. If it's too thick, it won't coat the salad evenly, and if it's too thin, it'll pool at the bottom of the bowl. Taste as you go and adjust the lime juice or salt until it feels just right.
- Use a sharp knife to dice the vegetables so they stay crisp and clean, not bruised.
- If you're sensitive to raw onion, soak the diced red onion in cold water for 5 minutes and drain it well.
- Garnish with extra herbs or a squeeze of lime right before serving for a fresh finish.
Save This salad has become my answer to busy weeks and last minute guests alike. It's proof that simple ingredients, treated well, can turn into something you'll crave again and again.
Cooking Guide
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Cook and chill the chicken, prepare the dressing, and chop the vegetables. Store them in separate containers for up to 3 days. Keep the dressing separate from the greens to prevent wilting.
- → How do I prevent the dressing from browning the avocado?
Make the dressing just before serving or store it in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure. Add fresh lime juice to the avocado to help prevent oxidation and browning.
- → What are good substitutes for Greek yogurt?
You can use sour cream for a tangier flavor, or dairy-free yogurt for a vegan version. Buttermilk or a combination of mayo and lemon juice also works well for achieving a creamy consistency.
- → Can I make this dressing creamier or thinner?
Absolutely. Add more water a tablespoon at a time to thin it out, or reduce the water and add a bit more yogurt to make it thicker. Adjust based on your preference and desired consistency.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store the dressed salad in an airtight container for up to 2 days. For best results, keep the dressing separate and toss the salad with the greens and dressing right before eating to maintain crispness.
- → What are good protein alternatives?
Rotisserie chicken, grilled turkey breast, shrimp, or hard-boiled eggs work wonderfully. For vegetarian options, try chickpeas, grilled tofu, or white beans for added protein and heartiness.