Avocado Ranch Grilled Chicken Salad

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If you love fresh, vibrant salads packed with protein and flavor, this Avocado Ranch Grilled Chicken Salad is a must-try. Juicy, seasoned grilled chicken pairs beautifully with crisp greens, creamy avocado, and a homemade avocado and ranch dressing that brings everything together. It’s a perfect balance of refreshing crunch and satisfying creaminess, making it an ideal meal for lunch or a light dinner.

Classic Ranch Dressing with a Twist:

Ranch dressing has long been a favorite for its creamy, herbaceous flavor. As a native Midwesterner, I should know! When combined with ripe and creamy avocado, it takes on an extra level of richness and depth of flavor. This salad builds on that beloved pairing by incorporating grilled chicken for heartiness, fresh vegetables for crunch, and a tangy yet creamy homemade avocado ranch dressing that ties it all together.

What makes this salad stand out is its versatility—you can serve it as a main course, wrap it in a tortilla for a satisfying wrap, or even meal-prep it for a week’s worth of delicious lunches. Plus, the homemade avocado ranch dressing is free of preservatives and full of fresh flavor!

Why You’ll Love This Recipe:

• Packed with Protein & Healthy Fats – Grilled chicken and avocado make this salad both nourishing and filling.

• Homemade Avocado Ranch Dressing – A fresh, creamy alternative to store-bought versions. It’s so easy to make and much healthier for you!

• Versatile & Customizable – Easily adjust ingredients to suit your preferences or dietary needs.

• Perfect for Meal Prep – Store components separately for easy assembly throughout the week.

Gathering Ingredients:

• Avocado.

• Buttermilk. Buttermilk gives this dressing a nice tang while adding some thick and creamy texture. Feel free to swap this out with some half and half instead!

• Sour Cream.

• Mayonnaise.

• White Vinegar. If you do not have distilled white vinegar, apple cider vinegar or lemon juice can be substituted.

• Garlic. Garlic powder can be used in the place of fresh garlic.

• Fresh Herbs. It wouldn’t be ranch without delicious herbs! For this recipe you will need dill, parsley, cilantro, and chives. If you do not have fresh herbs, dried herbs can be used in its place. Simply cut the amount of herbs in half if you are using dried.

• Chicken Breasts. You will want boneless, skinless chicken breasts for this recipe.

• Romaine Lettuce.

• Spring Mix.

• Fresh Basil. Feel free to omit this ingredient, if you prefer!

• Feta Cheese. Other cheeses that can be used with a similar texture and flavor would be goat cheese, halloumi, cottage cheese, or grated parmesan.

• Bacon.

• Cucumber.

How to Make Avocado Ranch Grilled Chicken Salad:

Step One: Pat the chicken dry and season with the Herb & Garlic Seasoning. Brush the chicken all over with the olive oil. Grill the chicken until it reaches an internal temperature of 165° F (74° C). Cover the cooked chicken in foil and set this aside for now.

Step Two: To a food processor or blender, add the avocado, buttermilk, sour cream, mayonnaise, vinegar, garlic, cilantro, parsley, chives, and dill. Pulse the ingredients until they are smooth and creamy, about 3 minutes. Pour the dressing into an airtight container and whisk in the salt and pepper, adjusting the amount to your personal taste. Cover the container and store the dressing in the refrigerator until you are ready to use it. It will store in the fridge for about 4 to 5 days.

Step Three: In a large bowl, toss together the romaine lettuce, spring mix, and basil leaves. Top the salad with the feta cheese, crumbled bacon, avocado chunks, and cucumber slices.

Step Four: Slice the grilled chicken at an angle and lay it on top of the salad. Toss the salad gently to evenly distribute the ingredients.

Step Five: Either mix the salad with the Avocado Ranch Dressing to your preference, or serve the salad with the dressing on the side. If you plan to store this salad to eat later, store the tossed salad and dressing separately so that the lettuce and greens do not become soggy.

Tips for Making Perfect Avocado Ranch Chicken Salad:

• Marinate the Chicken – A simple marinade with olive oil, garlic, and the herb seasoning enhances flavor and keeps the chicken juicy. Feel free to add this step for even more flavorful chicken!

• Use Ripe Avocados – Creamy avocados blend perfectly into the dressing and add richness to the salad. Over-ripe avocados can alter the overall flavor of the dressing.

• Make the Dressing Ahead of Time – Letting it sit for a few hours in the refrigerator allows the flavors to meld beautifully.

• Add a Crunch Factor – Toss in crispy bacon bits, toasted nuts, or croutons for extra texture.

• Keep it Fresh – If meal prepping, store the dressing separately and add avocado just before serving.

Serving Suggestions:

This Avocado Ranch Grilled Chicken Salad is a versatile dish that pairs well with a variety of meals. Enjoy it as a hearty main course with a slice of crusty bread, or serve it as a side salad alongside grilled steak, fish, or roasted vegetables. For a lighter option, try wrapping it in a tortilla for a delicious chicken avocado wrap, or serve it in lettuce cups for a low-carb alternative. A refreshing iced tea or sparkling lemonade makes the perfect beverage pairing.

Try serving this easy grape salad alongside these other potluck recipes!

• Balsamic Tomato & Basil Pasta Salad

• Summer Snap Pea Pesto Spread on Crostini

• Grilled Pork & Summer Veggie Kabobs

Final Thoughts:

This Avocado Ranch Grilled Chicken Salad is the perfect combination of creamy, crunchy, and delightfully fresh. Whether you’re making it for a quick lunch, a nutritious dinner, or prepping meals for the week, it’s a flavorful and wholesome option you’ll want to make again and again. There’s nothing better than an easy to make homemade salad dressing!

xoxo Kayla

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Yield: 6-8

Author: Kayla Lobermeier

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Avocado Ranch Grilled Chicken Salad

Juicy, seasoned grilled chicken pairs beautifully with crisp greens, creamy avocado, and a homemade ranch dressing that brings everything together. 

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Ingredients

Avocado Ranch Dressing:

• 1 large avocado, chopped
• 1/2 cup (120 ml) buttermilk
• 1/4 cup (60 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 2 tsp distilled white vinegar
• 2 cloves garlic
• 1/3 cup (6 g) fresh cilantro
• 1/4 cup (8 g) fresh parsley
• 1/4 cup (6 g) fresh chives, chopped
• 2 tbsp (5 g) fresh dill
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Grilled Chicken Salad:

• 1 pound (454 g) boneless skinless chicken breasts or tenders
• 2 tbsp (4 g) Herb & Garlic Seasoning*
• 1 tbsp (15 ml) olive oil
• 3 cups (140 g) romaine or butterhead lettuce, chopped roughly
• 3 cups (140 g) spring mix
• 1/2 cup (12 g) fresh basil leaves
• 1 cup (228 g) crumbled feta cheese
• 8 strips cooked bacon, crumbled
• 1 large avocado, chopped into chunks
• 1 medium cucumber, sliced

Instructions

To make the Avocado Ranch Dressing:

1. To a food processor or blender, add the avocado, buttermilk, sour cream, mayonnaise, vinegar, garlic, cilantro, parsley, chives, and dill. Pulse the ingredients until they are smooth and creamy, about 3 minutes. Pour the dressing into an airtight container and whisk in the salt and pepper, adjusting the amount to your personal taste. Cover the container and store the dressing in the refrigerator until you are ready to use it. It will store in the fridge for about 4 to 5 days.

To make the Grilled Chicken Salad:

1. Pat the chicken dry and season with the Herb & Garlic Seasoning. Brush the chicken all over with the olive oil. Grill the chicken until it reaches an internal temperature of 165° F (74° C). Cover the cooked chicken in foil and set this aside for now.
2. In a large bowl, toss together the romaine lettuce, spring mix, and basil leaves. Top the salad with the feta cheese, crumbled bacon, avocado chunks, and cucumber slices.
3. Slice the grilled chicken at an angle and lay it on top of the salad. Toss the salad gently to evenly distribute the ingredients.
4. Either mix the salad with the Avocado Ranch Dressing to your preference, or serve the salad with the dressing on the side. If you plan to store this salad to eat later, store the tossed salad and dressing separately so that the lettuce and greens do not become soggy.

Notes

*Herb & Garlic Dressing: Combine equal amounts of garlic powder, onion powder, dried parsley, red pepper flakes, chili powder, flaky sea salt, and ground black pepper in a small dish.

**Prep Ahead: This salad is great for meal prep! Simply make the dressing, then toss together the salad, leaving the dressing out. Store the mixed salad and the dressing in separate container in the refrigerator and mix them together just before eating. These can be stored in the refrigerator for about 4 to 5 days.

Nutrition Facts

Calories

453

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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