Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch. Source: EatingWell.com, July 2018

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.



To make ahead: Refrigerate, covered, for up to 1 day.

Nutrition Facts

361 calories; 23.1 g total fat; 5.1 g saturated fat; 117 mg cholesterol; 350 mg sodium. 434 mg potassium; 4.7 g carbohydrates; 2.5 g fiber; 1 g sugar; 32.5 g protein; 175 IU vitamin a iu; 4 mg vitamin c; 41 mcg folate; 27 mg calcium; 2 mg iron; 39 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really like this! Subbed the jalapenos for some dijon mustard. Added lemon zest more onion and some pumpkin seeds to the final product! Might go a little lighter on the ranch next time around. Read More