Healthy Ranch Chicken Salad

Why You’ll Love This Recipe

This salad delivers all the ranch flavor you crave with a lighter, tangier dressing made from Greek yogurt. It’s customizable, meal-prep friendly, and full of contrasting textures tender chicken, crunchy veggies, and creamy avocado so every bite tastes balanced and craveable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 pound chicken breast, cut into small bite-sized pieces
• 1 tablespoon olive oil
• 4 cups packed greens of choice
• 1/4 small red onion, sliced
• 3/4 cup cherry or grape tomatoes, halved
• 1/2 English cucumber, sliced or chopped
• 1 avocado, sliced
• 1/3 cup corn, fresh or canned

Homemade ranch dressing:

• 1 cup plain non-fat Greek yogurt
• 2–3 cloves garlic, minced
• 2 teaspoons lemon juice
• 2 tablespoons onion, finely chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• Sea salt and pepper, to taste

Directions

1. Cook the chicken: Pat chicken dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear, stirring occasionally, until cooked through and lightly browned, 6–8 minutes. Transfer to a plate to cool slightly.
2. Make the dressing: In a bowl, whisk Greek yogurt, garlic, lemon juice, chopped onion, Dijon, chives, parsley, dill, salt, and pepper until smooth. Taste and adjust seasoning. If you prefer a thinner dressing, whisk in 1–2 teaspoons water or milk.
3. Assemble the salad: Add greens to a large bowl and top with red onion, tomatoes, cucumber, avocado, corn, and warm or cooled chicken.
4. Dress and serve: Drizzle with ranch dressing and toss gently to coat. Finish with freshly cracked pepper and serve right away.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: 25–30 minutes

Variations

• Swap the protein: Use rotisserie chicken, turkey, grilled shrimp, or baked tofu.
• Add more crunch: Toss in sliced radishes, celery, or roasted chickpeas.
• Make it dairy-free: Use a thick dairy-free yogurt for the dressing.
• Extra fiber: Add quinoa or farro to make it heartier.
• Spice it up: Season chicken with smoked paprika, chili powder, or Cajun seasoning before searing.
• Ranch upgrade: Stir a teaspoon of apple cider vinegar into the dressing for extra tang.

Storage/Reheating

Store components separately for best texture. Keep the greens/veg and cooked chicken in airtight containers for up to 3 days; the dressing keeps 4–5 days. Slice avocado just before serving to prevent browning. If you prefer warm chicken, reheat gently in a skillet over low heat or in the microwave at 50% power until warmed through.

FAQs

Can I use store-bought ranch?

Yes, but the homemade Greek-yogurt version is lighter and fresher. If using bottled ranch, thin with a splash of lemon juice for brightness.

How can I cook the chicken in the oven?

Toss chicken with oil, salt, and pepper. Roast on a sheet pan at 425°F (220°C) for 12–15 minutes, or until juices run clear.

Is this salad gluten-free?

All listed ingredients are naturally gluten-free. Check labels on Dijon and any add-ins to be sure.

Can I meal-prep this?

Yes portion greens and chopped veg in containers, keep dressing and avocado separate, and add chicken and dressing just before eating.

How do I keep avocado from browning?

Toss slices with a little lemon juice and add them right before serving. Store tightly covered with plastic wrap pressed against the surface.

What greens work best?

Romaine, spring mix, or chopped kale hold up well. If using kale, massage briefly with a teaspoon of olive oil and a pinch of salt.

Can I grill the chicken?

Absolutely. Grill over medium-high heat 3–4 minutes per side (whole breasts), then rest and cube. Or use a grill basket for bite-size pieces.

Can I lighten the dressing further?

Use 2% yogurt, add a splash of water to thin, and reduce Dijon slightly if you want it milder.

What can I use instead of corn?

Try diced bell pepper, roasted red pepper, or steamed edamame for color and sweetness.

How do I make it higher in protein?

Add extra chicken, a handful of roasted chickpeas, or a sprinkle of shredded reduced-fat cheese.

Conclusion

This Healthy Ranch Chicken Salad is a fast, fresh staple: juicy lean chicken, crisp veggies, and a bright herby ranch that tastes indulgent without weighing you down. Keep the components prepped and you’ll have a satisfying, balanced meal ready whenever hunger strikes.

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