Looking for a hearty and healthy lunch or dinner option that comes together in just 30 minutes? This Ranch Chicken Salad is fresh, flavorful, and packed with protein, healthy fats, and fiber. It features tender chunks of chicken breast, crisp greens, avocado, sweet corn, and a creamy homemade ranch dressing that’s lightened up with Greek yogurt.
Forget store-bought dressings—this salad is all about clean, real ingredients and big flavor.
Want more chicken salad inspiration? Be sure to check out my refreshing Strawberry Chicken Salad for another favorite!
Why You’ll Love This Chicken Salad
- Quick and easy: Ready in about 30 minutes with simple ingredients.
- Nourishing & balanced: Packed with lean protein, fiber, and healthy fats.
- Homemade ranch dressing: Healthier than store-bought, with fresh herbs and Greek yogurt.
- Totally customizable: Use your favorite greens or swap chicken for shrimp or tofu!
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 mixed greens (your choice)
- ¼ small red onion, thinly sliced
- ¾ cup cherry or grape tomatoes, halved
- ½ English cucumber, chopped or sliced
- 1 avocado, sliced
- ⅓ cup corn (fresh or canned, drained)
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 fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- Sea salt and black pepper, to taste
How to Make Ranch Chicken Salad
1. Make the Dressing:
Combine all dressing ingredients in a small jar or container with a lid. Shake well until fully mixed and creamy. (Alternatively, whisk in a bowl.)
2. Marinate the Chicken:
Pour about ⅓ of the dressing over the chicken and let it marinate for at least 15 minutes. Refrigerate the remaining dressing.
3. Cook the Chicken:
Heat olive oil in a non-stick pan over medium heat. Add the chicken in a single layer and cook for 5–7 minutes, until golden and fully cooked through.
4. Assemble the Salad:
In a large bowl, layer the greens, cooked chicken, tomatoes, cucumber, red onion, avocado, and corn. Drizzle with the remaining dressing just before serving. Toss gently and enjoy!
Recipe Notes & Tips
- Protein swap: Don’t like chicken? Try shrimp, turkey, or even crispy tofu.
- Store-bought shortcut: You can use your favorite ranch dressing if you’re short on time.
- Extra add-ins: Feel free to add olives, shredded carrots, or even croutons. Just note the calorie count will change.
- Leftovers: Store leftovers (undressed) in an airtight container in the fridge for up to 2 days. Keep dressing separate until ready to serve.
Frequently Asked Questions
How long does homemade ranch last?
Stored in the fridge in a sealed container, homemade ranch lasts 4–5 days.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and work great in this recipe.
Is ranch dressing with chicken a common combo?
Yes, ranch pairs deliciously with chicken and is especially popular in American-style salads.
How many calories are in chicken salad with ranch?
This depends on serving size and ingredients used. Using homemade dressing helps keep it lighter than store-bought versions.
How should I store leftover chicken ranch salad?
Store undressed salad and chicken separately in the fridge. Add dressing right before serving to keep it fresh and crisp.
More Fresh & Flavorful Salad Recipes
- Greek Quinoa Salad Bowls
- Grilled Chicken Cobb Salad
- Avocado Tomato Salad
- Mexican Chicken Quinoa Bowl
- Spicy Shrimp Avocado Salad
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