Grilled chicken breast with creamy avocado ranch dressing, fresh vegetables, and mixed greens. An easy, satisfying meal ready in 30 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Avocado Ranch Dressing
05 - 1 ripe avocado, peeled and pitted
06 - 1/2 cup Greek yogurt or sour cream
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons fresh lime juice
09 - 2 tablespoons fresh chives, chopped
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/8 teaspoon black pepper
16 - 2 to 3 tablespoons water for thinning as needed
→ Salad
17 - 1 cup cherry tomatoes, halved
18 - 1 cup cucumber, diced
19 - 1/4 cup red onion, finely diced
20 - 1/2 cup celery, diced
21 - 4 cups mixed salad greens or romaine, chopped
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Coat chicken breasts with olive oil and season with salt and pepper on both sides.
02 - Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then cut into 1-inch chunks.
03 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, lime juice, chives, parsley, dill, garlic, onion powder, salt, and black pepper. Blend until smooth, adding water incrementally to achieve desired consistency.
04 - In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and celery.
05 - Add cooked chicken chunks to the salad greens and vegetables. Pour avocado ranch dressing over the mixture and toss gently to coat all components evenly.
06 - Transfer salad to serving plates immediately. Garnish with additional fresh herbs if desired.
