Avocado Ranch Chicken Salad

Avocado Ranch Chicken Salad

1 Review
From: EatingWell.com, July 2018

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 ripe avocado, halved and pitted
  • ⅓ cup ranch dressing
  • 2 tablespoons chopped pickled jalapeño
  • 1 tablespoon white-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • ½ cup diced celery
  • ¼ cup diced red onion


  • Prep

  • Ready In

  1. 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 information

  • Serving size: ⅔ cup
  • Per serving: 361 calories; 23 g fat(5 g sat); 3 g fiber; 5 g carbohydrates; 32 g protein; 41 mcg folate; 117 mg cholesterol; 1 g sugars; 0 g added sugars; 175 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 2 mg iron; 350 mg sodium; 434 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 3 fat, ½ vegetable

Reviews 1

April 14, 2019
profile image
By: Amanda Germain
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.
More Reviews