This protein packed Chicken Salad is topped with Avocado Ranch Dressing. This healthy ranch dressing is made with avocados and greek yogurt and has only 25 calories per serving and no added sugar.
I have a lot of cookbooks lying around the house, most sit on my bookshelf that needs dusting. There are a few cookbooks that stand out, and are my go to books when I need a little inspiration or don’t want a recipe fail.
One of those tried and true cookbooks is 1000 low calorie recipes by Jackie Newgent, RD. This girl is a recipe powerhouse and has mad cooking skills. One. thousand. healthy. recipes. WOW, now that’s saying’ somthin’. All the recipes I’ve made from her book taste good, especially the dressings. Jackie is a dressing goddess, fo sho.
Speaking of good fingerlicking dressing, check out this Avocado Ranch Dressing from her book. It’s only 25 calories for 2 tablespoons!! Wahh? Yes, I know most dressings clock in around 100 calories for 2 tablespoons, but this gal somehow made a healthy low calorie ranch dressing using avocados and real food!!
Ranch is not my go-to salad dressing, honey mustard is more my style… but the creamy green color of this dressing had me. I drizzled it over chicken and my beloved tart cherries for satisfaction and sweetness.
Go grab your blender, and drench your greens in this dressing.
PrintChicken Salad with Avocado Ranch Dressing
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 salad 1x
Print Recipe
Pin RecipeDescription
This protein packed Chicken Salad is topped with Avocado Ranch Dressing. This healthy ranch dressing is made with avocados and greek yogurt and has only 25 calories per serving and no added sugar.
Ingredients
- For the Salad: {makes 1 serving}
- 1 cup chopped green leaf lettuce
- 2 tablespoons shredded carrots
- 2 tablespoons diced red onion
- 2 tablespoons diced cucumber
- 2 tablespoons dried tart cherries
- 3 ounces sliced chicken breast
- For the Dressing: {makes 8 servings}
- 1/2 Hass avocado
- 1 large clove garlic
- 1/2 shallot
- 1/4 cup low sodium vegetable broth
- 2 tablespoons white wine vinegar
- 1 tablespoon sour cream
- 2 tablespoons low fat yogurt
- dash of Worcestershire sauce, salt, and pepper to taste
Instructions
- Layer all salad ingredients in a bowl.
- For the dressing, Add all ingredients to a blender. Cover and puree. Adjust seasonings. Use immediately or store in the refrigerator for up to 1 week.
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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This turned out amazing! Do you think the dressing would freeze? (I’m OK with a little bit of texture change but would it be totally gross?).
★★★★★
This dressing looks delicious. I am thinking I can sub the sour cream and yogurt for something non-dairy, due to my allergy. First thoughts are cashew cream with a tiny bit of vinegar or lemon juice added to make it tart – or something like that. I bet it would be delicious! Maybe not as low calorically, but why fret about something like that over something so delicious? 😉
I too am more of a honey-dijon dressing kind of girl. My go to recipe is ready in like 3 minutes flat and is from Megan over at the blog Detoxinista You just blend all the ingredients then enjoy:
¼ cup Dijon mustard, 2 Tablespoons apple cider vinegar, 2 Tablespoons extra-virgin olive oil, 1 clove garlic, 1 tablespoon minced ginger (about 1-inch, peeled), 2 Tablespoons honey*, ¼ teaspoon fine sea salt, ¼ cup water (or more for thinning).
Seriously addicting. Makes me crave salad, its that good.
Can’t wait to try this avocado ranch!
Oh man, I didn’t know you had a dairy allergy. I’m amazed at the power of the humble cashew… super versatile nut! That sounds Hmust. sounds really really good. I’ll have to give it a try.
Beautiful job, Kristina!!! And thanks so much for the kind words!!! 🙂
★★★★★
You’re welcome Jackie– thanks for always inspiring!
I will have to check out that cookbook! 1000 recipes seems incredible! Love this ranch dressing.
do it!! and thank you!
I love the idea of making this dressing with Greek yogurt and avocado. So much better than the low fat bottled ranch dressings. And the salad combo sounds so yummy!
BBQ chicken salad sounds amazing!!
I’m obsessed with blender dressings!! Thinking about bbq chicken salads for dinner tonight and I’ll be sure to use your dressing. #FTW!
BBQ chicken salad sounds amazing!!
I love me a Jackie Newgent recipe – that gal is genius IMHO 🙂 This looks divine – can’t wait to try it for lunch.
Sooooo thoughtful of you to say, Deanna! Back at ya! 🙂