Ranch Chicken Salad with Avocado and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy ranch dressing tossed with diced chicken, ripe avocado, and sweet cherry tomatoes for a refreshing keto lunch. This american-inspired salads ready in about 15 minutes pairs Cooked chicken breast, Avocado, Cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Dice 2 cups cooked chicken breast into 1/2-inch cubes and place in a large bowl.
  2. Step 2: Halve 1 cup cherry tomatoes, dice 1/2 cup cucumber, and finely dice 1/4 cup red onion, adding all to the bowl with the chicken.
  3. Step 3: Cut 1 medium avocado in half, remove pit, scoop flesh into bowl, and add 1/4 teaspoon salt.
  4. Step 4: Pour 1/2 cup ranch dressing over the mixture, then use a spoon to gently fold until all ingredients are evenly coated without mashing the avocado.
  5. Step 5: Chill for 15 minutes to let flavors meld, then serve chilled.

Frequently asked questions

How long does Ranch Chicken Salad with Avocado and Cherry Tomatoes take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ranch Chicken Salad with Avocado and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chicken breast from drying out.

Can I substitute ingredients in Ranch Chicken Salad with Avocado and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ranch Chicken Salad with Avocado and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ranch Chicken Salad with Avocado and Cherry Tomatoes?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes