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Avocado ranch chicken salad
Nawaal Ahmed

Avocado Ranch Chicken Salad (Creamy, Healthy & High Protein)

Creamy Avocado Ranch Chicken Salad with Fresh Herbs
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 large ripe avocado about 200 g, peeled and pitted
  • 80 ml ranch dressing ⅓ cup
  • 30 g pickled jalapeños 2 tbsp, finely chopped
  • 15 ml white vinegar 1 tbsp
  • 1 g salt ¼ tsp
  • 1 g black pepper ¼ tsp
  • 450 g cooked chicken breast 3 cups, shredded or chopped
  • 75 g celery ½ cup, finely diced
  • 40 g red onion ¼ cup, finely diced

Method
 

  1. Scoop the avocado flesh into a blender or food processor until it begins to soften
  2. Add ranch dressing, chopped jalapeños, vinegar, salt, and pepper, then blend until smooth and creamy
  3. Transfer the dressing into a mixing bowl and check for a silky, thick consistency
  4. Add the shredded chicken, ensuring it is evenly sized for better texture
  5. Stir in the diced celery and red onion, folding gently to keep the mixture light
  6. Mix until every piece of chicken is fully coated in the creamy dressing
  7. Taste and adjust seasoning if needed, balancing salt and tanginess
  8. Chill for about 1–2 hours or serve immediately for a slightly softer texture

Notes

Protein: 33 g

Carbohydrates: 5 g

Fat: 23 g

Fiber: 3 g

Sugar: 1 g

Sodium: 350 mg