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Healthy Ranch Chicken Salad

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A fresh, protein-packed salad with juicy seared chicken, crunchy greens, creamy avocado, sweet corn, and a tangy Greek-yogurt ranch dressing perfect for weeknight dinners or meal-prep lunches.

Ingredients

1 lb chicken breast, cut into small bite-sized pieces

1 tbsp 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

1 cup plain non-fat Greek yogurt

2–3 cloves garlic, minced

2 tsp lemon juice

2 tbsp onion, finely chopped

1 tbsp Dijon mustard

2 tbsp fresh chives, finely chopped

1 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped

Sea salt and pepper, to taste

Instructions

  1. Pat chicken dry, season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook 6–8 minutes until browned and cooked through. Transfer to a plate.
  2. In a bowl, whisk Greek yogurt, garlic, lemon juice, chopped onion, Dijon mustard, chives, parsley, dill, salt, and pepper until smooth. Add 1–2 tsp water or milk to thin if desired.
  3. In a large bowl, layer greens, red onion, tomatoes, cucumber, avocado, corn, and chicken.
  4. Drizzle with ranch dressing, toss gently, and serve immediately with extra pepper if desired.

Notes

Store salad components separately for best texture; add avocado and dressing just before serving.

Make it dairy-free by using a thick dairy-free yogurt.

For oven cooking: roast chicken at 425°F (220°C) for 12–15 minutes.

Boost fiber by adding quinoa or farro.

Season chicken with smoked paprika, chili powder, or Cajun spice for extra flavor.

Toss avocado with lemon juice to prevent browning.

Nutrition

Find it online: https://familydinnercooking.com/healthy-ranch-chicken-salad/