Mouthwatering Avocado Ranch Chicken Salad Recipe

When you think about a salad, what comes to mind? A sad bowl of limp lettuce? Well, hold onto your forks because this Avocado Ranch Chicken Salad is here to turn that stereotype upside down! Imagine tender pieces of chicken dancing with creamy avocado, fresh veggies, and a zesty ranch dressing that sings in harmony. This salad isn’t just food; it’s an experience—like a fiesta on your plate, ready to tickle your taste buds.

I vividly recall the first time I served this dish at a summer picnic. Friends gathered around the table, their excited chatter filling the air, only to fall silent as they took their first bites. The look of pure delight on their faces was priceless! This Avocado Ranch Chicken Salad is perfect for those sunny days when you want something refreshing yet hearty. You’ll be counting down the minutes until you can dig in again.

I once made this salad for a gathering, and my friends couldn’t stop raving about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use 3-4 breasts depending on your crowd size; they cook evenly and absorb flavors beautifully.

• Fresh Avocados: Choose ripe avocados; they should yield slightly to gentle pressure for the creamiest texture.

• Cherry Tomatoes: These little gems add sweetness; opt for vibrant red ones for color and flavor.

• Cucumber: A refreshing crunch; English cucumbers are seedless and perfect for salads.

• Ranch Dressing: Use your favorite brand or homemade; it brings everything together with its creamy goodness.

• Fresh Herbs (like cilantro or parsley): Fresh herbs brighten up the dish; choose whichever you prefer or have on hand.

For the Sauce:

• Lemon Juice: Freshly squeezed adds a zing that elevates all flavors; don’t skimp on this vital ingredient!

• Salt and Pepper: Essential seasonings; use them liberally to enhance the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Avocado Ranch Chicken Salad

Cook the Chicken: Start by preheating your grill or skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden brown and no longer pink inside—about 6-7 minutes per side.

Prepare the Veggies: While your chicken cooks, chop cherry tomatoes and cucumber into bite-sized pieces. Dice the ripe avocados gently so they stay nice and chunky.

Mix the Dressing: In a bowl, combine ranch dressing with freshly squeezed lemon juice. Stir well to ensure a tangy kick that complements the creamy avocado perfectly.

Combine Everything Together: Once the chicken cools slightly, chop it into bite-sized pieces. In a large mixing bowl, toss together chicken, chopped vegetables, diced avocados, and dressing until everything is evenly coated.

Garnish & Serve!: Sprinkle fresh herbs over your masterpiece and give it one last gentle toss before serving. Consider adding more cherry tomatoes on top for extra color!

This Avocado Ranch Chicken Salad is not just visually appealing but also bursts with flavor in every bite. Enjoy it as a light lunch or serve it at gatherings where everyone will be fighting over seconds!

Perfecting the Cooking Process

Start by cooking the chicken thoroughly, then chop all your veggies while it cools for efficiency and flavor.

Add Your Touch

Feel free to swap in Greek yogurt for a healthier dressing option or add nuts for crunch.

Storing & Reheating

Store your salad in an airtight container in the fridge for up to three days; no reheating needed!

Sharing this recipe reminds me of that summer barbecue where friends devoured my avocado ranch chicken salad within minutes, leaving me speechless—and slightly jealous!

FAQ

How do I make Avocado Ranch Chicken Salad healthier?

Try using Greek yogurt instead of mayonnaise to cut calories without losing taste.

Can I use leftover chicken for this salad?

Absolutely! Leftover rotisserie chicken works perfectly and saves time.

What toppings can I add to Avocado Ranch Chicken Salad?

Consider adding cherry tomatoes, crispy bacon bits, or even some croutons for extra texture.

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Avocado Ranch Chicken Salad

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Revitalize your salad routine with this Avocado Ranch Chicken Salad! Packed with tender chicken, creamy avocado, and crisp veggies, all tossed in a zesty ranch dressing, this dish is a celebration of flavors. Perfect for summer picnics or light lunches, it’s nutritious and satisfying without skimping on taste. Enjoy the delightful combination of textures and the vibrant colors that will impress your guests and elevate your meal prep game.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Salad
• Method: Grilling/Skilleting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup ranch dressing
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste
• Fresh herbs (cilantro or parsley) for garnish (optional)

Instructions

1. Preheat grill or skillet to medium heat. Season chicken breasts with salt and pepper; cook for 6-7 minutes per side until golden brown and no longer pink inside.
2. While chicken cooks, chop cherry tomatoes and cucumber into bite-sized pieces. Dice avocados gently.
3. In a bowl, mix ranch dressing with lemon juice until well combined.
4. Once chicken is cool, chop into bite-sized pieces. In a large mixing bowl, combine chicken, chopped vegetables, diced avocados, and dressing; toss until evenly coated.
5. Garnish with fresh herbs before serving.

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 80mg

Keywords: For a healthier option, substitute Greek yogurt for ranch dressing. You can add nuts or seeds for an extra crunch. Store leftovers in an airtight container in the fridge for up to three days; no reheating required.