This Healthy Ranch Chicken Salad is a refreshing, filling, and nutritious meal that comes together easily. Made with tender chunks of chicken breast, crisp greens, creamy avocado, sweet corn, and juicy tomatoes—all tossed in a lighter homemade ranch dressing—it’s the kind of salad you’ll crave on repeat.
Forget store-bought dressing—this recipe walks you through a simple homemade version that’s lighter, healthier, and full of fresh herbs. It’s a perfect balance of lean protein, healthy fats, and fiber for a wholesome, satisfying meal.
Why You’ll Love This Salad
- Delicious and filling: Packed with flavor and texture, this salad is more than just a side dish.
- Easy to make: Ready in 30 minutes with simple, whole-food ingredients.
- Nutritious: A balanced meal that supports a healthy lifestyle.
- Customizable: Swap in your favorite greens or use chicken thighs instead of breasts.
Ingredients
For the Chicken Salad:
- 1 lb chicken breast, cut into bite-sized pieces (or use chicken thighs)
- 1 tbsp olive oil (or avocado oil)
- 4 cups packed salad greens (your choice)
- ¼ small red onion, thinly sliced
- ¾ cup cherry or grape tomatoes, halved
- ½ English cucumber, sliced or chopped
- 1 avocado, sliced
- ⅓ cup corn (fresh or canned)
For the Homemade Ranch Dressing:
- 1 cup plain non-fat Greek yogurt
- 2–3 garlic cloves, minced
- 2 tsp lemon juice
- 2 tbsp finely chopped onion
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Salt and pepper, to taste
Instructions
1. Make the Ranch Dressing:
Add all the dressing ingredients to a small jar. Secure the lid and shake well until fully emulsified. Refrigerate until ready to use.
2. Marinate the Chicken:
Pour about ⅓ of the dressing over the chicken pieces. Let marinate for at least 15 minutes. Store the remaining dressing in the fridge.
3. Cook the Chicken:
Heat olive oil in a large non-stick skillet over medium heat. Add the marinated chicken in a single layer. Cook for 5–7 minutes or until golden brown and fully cooked through.
4. Assemble the Salad:
In a large bowl, arrange the salad greens. Top with tomatoes, cucumber, onion, corn, avocado, and cooked chicken. Drizzle with the remaining ranch dressing just before serving.
Tips & Variations
- Protein swaps: Use shrimp or grilled tofu for a different twist.
- Make it dairy-free: Use a dairy-free yogurt to make the ranch dressing vegan.
- Add-ins: Olives, shredded carrots, or crumbled feta are delicious additions.
- Short on time? Store-bought ranch is totally fine in a pinch.
Storage
Store any leftovers in an airtight container in the fridge. For best texture, store dressing separately and toss just before eating.
Nutrition (Per Serving)
- Calories: 311
- Protein: 32g
- Carbs: 15g
- Fat: 14g
- Fiber: 5g
This Ranch Chicken Salad is fresh, filling, and bursting with flavor. Whether you enjoy it for lunch, dinner, or meal prep, it’s a go-to salad that’s both healthy and satisfying.
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