Tender chicken with creamy avocado ranch dressing, fresh vegetables, and herbs. A refreshing, gluten-free meal ready in 30 minutes.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz)
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
→ 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
# Method:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts evenly with olive oil, salt, and pepper.
02 - Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes, then cut into 1-inch chunks.
03 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper. Blend until smooth, adding water gradually as needed to achieve desired consistency.
04 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and celery.
05 - Add cooked chicken chunks to the salad base and pour avocado ranch dressing over the entire mixture. Toss gently with salad tongs until all ingredients are evenly coated.
06 - Transfer to serving plates immediately and garnish with additional fresh herbs if desired.
