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Avocado Ranch Chicken Salad - Creamy, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works great)
  • 1 large ripe avocado, pitted and mashed
  • 1/3 cup plain Greek yogurt (or mayonnaise, or a mix)
  • 2–3 tablespoons ranch dressing (plus more to taste)
  • 1 tablespoon fresh lemon juice (or lime)
  • 1/3 cup celery, finely diced
  • 1/4 cup red onion, finely diced (or 2 green onions, sliced)
  • 1/3 cup cucumber, finely diced (optional for crunch)
  • 1/4 cup fresh herbs like dill, parsley, or chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional add-ins: 1/4 cup crumbled bacon, 1/3 cup corn, cherry tomatoes (halved), 1/4 cup shredded cheddar, 1 tablespoon chopped pickled jalapeños
  • To serve: mixed greens, romaine, whole-grain bread, tortillas, pita, or lettuce cups

Method
 

  1. Mash the avocado base. In a large bowl, mash the avocado until smooth with a few small chunks. Stir in the Greek yogurt, ranch dressing, and lemon juice until creamy.
  2. Season the mix. Add garlic powder, onion powder, a pinch of salt, and several grinds of black pepper. Taste and adjust the ranch or lemon if you want more tang.
  3. Add the chicken. Fold in the cooked chicken until every piece is coated. Shredded chicken gives a softer texture; chopped creates bigger, satisfying bites.
  4. Stir in crunch and herbs. Mix in celery, red onion, cucumber (if using), and fresh herbs. If adding bacon, cheese, or other add-ins, fold those in now.
  5. Adjust and chill. Taste again. Add more salt, pepper, or ranch to hit your sweet spot. For best flavor, cover and chill for 20–30 minutes so the flavors meld.
  6. Serve your way. Spoon over greens, layer in a wrap, pile on toast, or tuck into lettuce cups. Finish with extra herbs or a squeeze of lemon.