Avocado Ranch Chicken Salad Food

SOUTHWEST CHICKEN SALAD WITH AVOCADO RANCH DRESSING

Steps:

• In a large bowl, mix together lime juice, cumin, chili powder and sea salt. Add the chicken halves and toss to cover them with marinade. Place in the fridge and marinate for 20 minutes while you prep the rest of the ingredients (I recommend prepping the avocado once the chicken is cooked to avoid browning)
• Heat oil in a skillet over medium-high heat. Remove visible garlic pieces from the chicken (to avoid them burning) and brown 2-3 minutes on each side. Reduce heat and continue cooking for 6-7 minutes or until chicken is cooked through (no longer pink inside) but still tender.
• Place on a cutting board, allow to cool slightly and slice (I use a tong to hold the chicken while I cut it)
• Arrange all salad ingredients (except dressing and lime wedges) in a large salad bowl or two plates, top with chicken pieces and drizzle with avocado ranch. Serve with extra lime wedges and enjoy!

RANCH CHICKEN SALAD CUPS

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
• Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
• Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

AVOCADO RANCH CHICKEN SALAD WRAP

Steps:

• Place avocado and lemon juice in a bowl. Mash until almost smooth (a few little chunks are ok).
• Stir in yogurt, dressing, dill, parsley and salt & pepper. Add chicken and celery and mix well.
• Place one light Flatout flatbread on your surface. Top with lettuce and tomato if using. Add chicken mixture and roll snugly. Slice in half and serve.

HEALTHY RANCH CHICKEN SALAD

Steps:

• Start with making the homemade ranch dressing. Add all the ingredients to a small jar, place the lid on, then shake to emulsify.
• Pour about 1/3 of the dressing over the chicken and allow it to marinate for at least 15 minutes. Refrigerate the remaining dressing until ready to use.
• Next, heat oil in a large non-stick pan, and add in the chicken in a single layer. Cook until golden brown and cooked through about 5-7 minutes.
• To assemble the salad, add green to a large bowl. Top with remaining ingredients. Just before serving toss with the dressing and enjoy!

AVOCADO RANCH CHICKEN SALAD

Steps:

• Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

AVOCADO RANCH CHICKEN SALAD

Steps:

• 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.

AVOCADO RANCH DRESSING

Steps:

• Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.

CALIFORNIA AVOCADO RANCH DRESSING

Steps:

• Add all the ingredients to a food process or the butcher of a high speed blender. Start with the ¼ cup of non-dairy milk, continuing to add more as needed to reach your desired consistency, you may want to add upwards of ½ cup for a thinner dressing. You can also use a hand-held immersion blender.
• Cover and refrigerate; eat within 3-5 days.
• Add the chicken, celery and onion to a medium mixing bowl. Add desired amount of avocado ranch and mix well. Refrigerate until ready to eat. Serve in California Avocado, on toast, over a salad or enjoy as is.
• Refrigerate, eat within 3-5 days.

AVOCADO CHICKEN SALAD (PALEO & WHOLE30-FRIENDLY)

Steps:

• First, make the avocado dressing. In a large bowl, combine avocado, mayo or yogurt, lime juice, cilantro, dill, salt, and pepper.
• Mash the mixture together until the avocado is fairly smooth and the ingredients are well combined. (You can mash this as smoothly as you like-puree it with an immersion blender for a fully smooth finish, or roughly mash if you'd like some texture)
• Stir in the cooked chicken and toss to coat with the avocado dressing.
• Serve in sandwiches, wraps, with crackers, in lettuce cups, on tomato slices, or with tortilla chips.
• Chicken salad will keep 2-3 days in the refrigerator.*

AVOCADO BACON CHICKEN LETTUCE WEDGE

Steps:

• First, place one bacon strip in the microwave for 3-5 minutes on high power to cook. Drain fat and crumble when cool.
• Meanwhile, cut a whole head of iceberg lettuce in half,then cut the halves into thirds. Place one iceberg lettuce wedge on a saladplate.
• Then, place avocado slices on the side of the lettuce wedge. .
• Next, add grilled chicken pieces to the lettuce wedge or place on the sides.
• Then, add grape tomato slices to lettuce wedge.
• Next, drizzle dressing on top.
• Last, sprinkle with bacon crumbles.

GRILLED BUFFALO CHICKEN SALAD WITH AVOCADO RANCH

Steps:

• Add all the avocado ranch dressing to a blender and blend until smooth. Add more water if you would like a thinner dressing. Set the dressing aside to let the flavors meld.
• Preheat your grill to medium-high. Toss the chicken thighs in the oil and ½ teaspoon of salt and grill for 7 minutes per side.
• To make the buffalo sauce, add the butter (or ghee or avocado oil), the hot sauce, white vinegar, Worcestershire sauce (if using), and salt to a small pan over medium-high heat. Once it comes to a boil, whisk and set it aside.
• Cut the grilled chicken into 1-inch chunks. Add them to the buffalo sauce and toss to coat.
• Place all the salad ingredients in a large bowl, add the buffalo chicken, and pour the avocado ranch dressing over the top. Toss and serve right away.

AVOCADO-RANCH CHICKEN WRAPS

Steps:

• Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,

ROMAINE AVOCADO CHICKEN SALAD RECIPE

Steps:

• Prepare the pan seared chicken.
• On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
• Meanwhile, in a small bowl, combine the ingredients for the dressing and mix until well incorporated.
• Add all of the salad ingredients to a bowl.
• Slice cooked chicken. Add to salad.
• Drizzle dressing over salad. Toss gently. Enjoy!

AVOCADO AND GRILLED CHICKEN CHOPPED SALAD WITH SKINNY CHIPOTLE-LIME RANCH

Steps:

• For the salad:
• Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.
• For the dressing:
• Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
• Recipe source: Cooking Classy

AVOCADO RANCH DRESSING AND DIP

Steps:

• Combine all ingredients in a food processor, pulse to combine then blend until smooth, scraping down the bowl if needed.
• Season with more salt and pepper to taste if desired (I didn't think it needed any) and serve as a dip or salad dressing. Refrigerate any unused portion in a small airtight container (the less air inside, the better) up to 3 days.

RANCH CHICKEN SALAD

Steps:

• In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
• Add the shredded chicken and mix well. Refrigerate until ready to eat.

TAHINI RANCH AVOCADO CHICKEN SALAD RECIPE

Steps:

• Arrange the salad greens, chicken, avocado, cucumber, onion, and pepitas in a large salad bowl. Drizzle evenly with dressing and toss to combine.
• Serve and enjoy immediately.

AVOCADO & CHICKEN SALAD WITH SOUTHWEST RANCH DRESSING

Steps:

• In a blender, combine the cottage cheese, yogurt, milk, lemon/lime juice and Smokey Southwest Seasoning. Blend until the mixture is completely smooth - this may take a minute or two. Put into a Tupperware-like container (again, this makes more than you need), add the minced green onion, the cilantro and season with black pepper.
• Put the greens, tomatoes, red onion, black beans, pepper jack cheese and cooked chicken in a bowl. Drizzle the dressing over all. Top with your diced avocado, sprinkling it with a little bit of salt first. Garnish with some extra chopped cilantro and a squeeze of lime juice.
• Try not to eat at every meal. Then again, why not?!

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

CHICKEN APPLE SALAD STUFFED AVOCADOS

Steps:

• Make the Whole30 ranch yogurt dressing. Crisp up the prosciutto over medium heat about 3 minutes per side, if using. Dice the cooked chicken breasts to cubes.
• In a large mixing bowl, add the chicken, celery, scallions, and apple.
• Drizzle with the dressing. Season with salt and pepper to taste. Sprinkle with dried thyme. Toss well.
• Slice the avocados in half and remove the pits. Place them over a large serving tray. Scoop 2-3 spoonfuls of the chicken apple salad into the avocado boat. Crush the crispy prosciutto and sprinkle them on top and all over. Enjoy it with a spoon!

BUFFALO CHICKEN SALAD WITH CREAMY AVOCADO RANCH DRESSING

Steps:

• To make the chicken: Preheat the oven to 475° F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
• In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
• Spray a wire rack with cooking spray (rub the wires to make sure they are well-coated - this will prevent the breading from sticking) and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
• Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through and the breading is lightly golden brown, 10-12 minutes. While the chicken cooks, melt the butter in the wing sauce in a large bowl in the microwave; whisk the butter into the sauce to combine.
• To make the dressing: While the chicken bakes, place all of the ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Scrape down the sides of the blender and blend until the avocado is completely pureed.
• When the chicken is finished baking, gently roll each piece in the wing sauce to completely coat.
• Lay the buffalo chicken out over the prepared salads and spoon the dressing over the top. Serve with the chicken is still warm.

RACH'S ROTISSERIE CHICKEN COBB SALAD WITH AVOCADO RANCH DRESSING

Steps:

• Preheat oven to 375°F
• Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp
• Cut slices into thirds
• Place avocado in a food processor and add lemon or lime juice, vinegar, olive oil, Tabasco, sour cream or yogurt, garlic, herbs, salt and pepper
• Pulse into a dressing and transfer to a serving bowl
• Arrange lettuce on a large serving platter and top the lettuce with onions, tomatoes, eggs, chicken, blue cheese and bacon
• Working in any arrangement you like, set stripes of each ingredient or place them in a scattered pattern
• Serve dressing alongside

KETO AVOCADO RANCH CHICKEN SALAD

Steps:

• Place chicken breasts in a shallow pan.
• Pour in enough water to cover the chicken breasts.
• Bring to a boil, then reduce heat and cover the pot, allow to simmer for 5 minutes.
• Turn off heat and allow to rest for 20 minutes (or up to an hour), chicken is done when it reaches an internal temperature of 165 degrees F.
• Place the cooked chicken breasts into the bowl of a stand mixer with a flat beater attachment. Turn the mixer on at about a 2 speed for 30 seconds to a minute. Make sure to keep an eye on it because it shreds very quickly! Or shred the chicken on a cutting board with two forks, or with meat claws.
• In a medium bowl, combine chicken celery, shallot, avocado, and dressing.
• Season with salt and pepper, toss to combine.
• Serve on toasted keto bread, in a lettuce wrap, or serve on Fat Snax keto crackers,
• Proudly Pure parmesan crisps, or bell pepper wedges.

AVOCADO RANCH LIME CHICKEN SALAD

Steps:

• Place the ranch dressing, diced avocado, lime juice, cilantro, chili powder, and cumin in a blender or food processor and combine. You can also put it in a bowl and use an immersion blender if you have one. Set aside.
• Line a serving platter with the mixture of lettuce. Top with desired toppings and drizzle with the dressing.
• I like to use a shallow serving bowl or a platter when I am serving a salad like this. If you toss it in a big bowl everything seems to sink to the bottom. This way, when you use your tongs to serve, just go straight down and you get a little of everything!

AVOCADO RANCH CHICKEN SALAD CUPS

Steps:

• Cook your bacon in a skillet and drain. When it is cooled chop it and reserve. While the bacon is cooking make the dressing and clean the lettuce. Break of each leaf off the stem and either rinse them individually or swoosh all of them around in a large bowl of water then place on a kitchen towel to dry as you are preparing everything else. In a bowl large enough to hold all the ingredients including the chicken add sour cream, mayo, buttermilk, green onions, dill, onion salt, and black pepper to taste. Mix well.
• Add the chicken and the bacon, mix again. Add the avocado and gently mix taking care to not mash up the avocado too much. Slice the tomato. Serve on a tray with the a spoon or tongs, lettuce cups, sliced tomato, and chicken salad so people can make their own.