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.

Breana Killeen
Source: EatingWell.com, July 2018


Recipe Summary

20 mins
20 mins


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; protein 32.5g 65% DV; carbohydrates 4.7g 2% DV; dietary fiber 2.5g 10% DV; sugars 1.2g; fat 23.1g 36% DV; saturated fat 5.1g 25% DV; cholesterol 116.7mg 39% DV; vitamin a iu 174.5IU 4% DV; vitamin c 4.1mg 7% DV; folate 40.8mcg 10% DV; calcium 27mg 3% DV; iron 2mg 11% DV; magnesium 38.6mg 14% DV; potassium 434.2mg 12% DV; sodium 349.6mg 14% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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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