This Chicken Ranch Salad with Avocado is one of my favorites. One of the best things about it is the homemade ranch dressing, which is healthy and tastes fantastic. You would want to make this salad for a quick and healthy lunch. When I do not have much time, I prep salads like these and am good to go for four days.

Ingredients You Will Need to Chicken Ranch Salad with Avocado

Chicken breast is nutritious and packed with protein. You can replace it with chicken thighs.
Shredded carrots are an excellent source of vitamins and fiber.
Bell pepper helps to boost immunity.
Avocado is a good source of healthy fats.
Feta cheese is a good source of vitamin B12.
Romaine lettuce is a good source of vitamin C.
Greek yogurt helps improve digestion.
Olive oil. You can substitute the olive oil with avocado oil.
Corn is high in fiber.
Lemon Juice. You can substitute the lemon juice with apple cider vinegar.
Jalapeños are rich in vitamins such as vitamins A and C.
Seasonings: I used salt, black pepper, dill, garlic powder, smoked paprika, and onion powder

How to Make Chicken Ranch Salad with Avocado

Heat olive oil in a nonstick pan over medium heat. Add the chicken breast, smoked paprika, salt, black pepper, dill, and garlic powder. Cook for 10- 15 minutes or until the chicken is fully cooked.
Cut the romaine lettuce, jalapeño pepper, and bell peppers. Wash and drain the corn.
To make the ranch dressing, add Greek yogurt, olive oil, dill, black pepper, salt, garlic powder, onion powder, and lemon juice to your mason jars.
Add the corn, shredded carrots, jalapeño pepper, bell pepper, cooked chicken breast, diced avocado, romaine lettuce, and feta cheese to the jars.

Please see the recipe card below for the full recipe.

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Chicken Ranch Salad with Avocado

Recipe by Fayette Nyehn

This chicken ranch salad is one of my favorites. One of the best things about it is the homemade ranch dressing.

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Servings 4

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1.5 LB. chicken breast
6 oz shredded carrots
¼ cup olive oil
2 cups diced bell pepper
2 medium avocados
½ cup feta cheese
9 oz chopped lettuce
½ cup plain Greek yogurt
1 ½ cups corn
½ cup lemon juice
2 TBSP black pepper
2 TBSP smoked paprika
1 TBSP onion powder
4 Jalapeño poppers
2 TBSP dried dill
2 TBSP garlic powder
2 TBSP salt

Instructions

Cut the chicken breast into cubes. Heat some olive oil over medium heat in a nonstick pan and add the chicken breast, smoked paprika, 1 tsp salt, 1 tbsp black pepper, 1 tbsp dill, and 1 tbsp garlic powder. Cook for 10- 15 minutes or until the chicken breast is fully cooked.
Cut the romaine lettuce, jalapeño pepper, and bell peppers. Wash and drain the corn.
In 32-oz mason jars, add 2 tbsp of Greek yogurt, 1 tbsp olive oil, ½ tsp dill, ½ tsp black pepper, ¼ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and 1 tbsp lemon juice to each jar and combine. I used four jars.
To each jar, add ¼ cup corn, ½ cup shredded carrots, 1 tbsp jalapeño pepper, ¼ cup bell pepper, 1/2 cup cooked chicken breast, ¼ cup diced avocado, ½ cup romaine lettuce, and 2 tbsp feta cheese.
Store in the fridge for 4 to 5 days. When it is time to eat, transfer to a bowl, combine, and enjoy.