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Avocado Ranch Chicken Salad

  • 20 m
  • 20 m
Breana Killeen
“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.”


    • 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


  • 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.
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