Avocado Ranch Chicken Salad
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Skilleting
- Cuisine: American
Ingredients
Scale
- 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
- 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.
- While chicken cooks, chop cherry tomatoes and cucumber into bite-sized pieces. Dice avocados gently.
- In a bowl, mix ranch dressing with lemon juice until well combined.
- 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.
- 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.