Chopped Chicken Salad with Granch Dressing
Recipe Overview
Overview
This Chopped Chicken Salad with Granch Dressing is a refreshing and satisfying dish that combines the creaminess of avocado with the tang of yogurt and the freshness of dill. The dressing is simple yet flavorful, making it a perfect complement to the tender chicken and crisp vegetables. The use of leftover roast chicken not only saves time but also adds depth to the salad, making it a great option for busy weeknights or casual gatherings.
The preparation is straightforward: mash ripe avocados, mix in yogurt, olive oil, and seasonings, then combine with shredded chicken and fresh veggies like cucumber and watercress. The result is a colorful, nutritious salad that feels indulgent without being heavy. The addition of honey balances the acidity, creating a dressing that’s both creamy and zesty.
This salad is versatile; you can easily customize it with your favorite greens or additional toppings like marinated peppers or artichokes. It’s a dish that not only looks beautiful but also delivers on flavor, making it a fantastic choice for anyone looking to elevate their salad game. Enjoy it as a light lunch or serve it at your next gathering for a dish that will impress your guests.
Recipe Details
Steps & Tips
Start by making the dressing based on avocado.
Grab a knife and cut the avocado by twisting it open.
Tip: Use bruised avocados in dressings since they will be crushed up.
Lightly score the avocado and scoop it into a bowl.
Add yogurt and olive oil to the bowl with avocado.
Add a pinch of salt to the mixture.
Chop dill finely and add it to the bowl.
Smash garlic and chop it before adding to the bowl.
Add two tablespoons of sherry vinegar to the mixture.
Tip: Add a hint of honey to dressings to balance out sourness.
Use a fork to mash the avocado and mix all ingredients together.
Taste the dressing and adjust seasoning if necessary.
Open the chicken and shred it into big pieces.
Add watercress to the bowl with chicken.
Use a special peeler to create strips of cucumber.
Tip: Use a peeler with teeth to create texture on cucumbers.
Chop the white parts of scallions for the salad.
Cut the remaining avocado into strips and scoop it into the salad.
Tip: Add a hint of chili flakes for some bite in your salad.
Stir the salad to ensure everything is coated with the dressing.
Tip: Treat salads with respect; they should be thought-out and delicious.
Plate the salad, stacking it high and garnishing with dill.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using ripe avocados enhances the creaminess of the dressing.
- •Dill and garlic are essential for achieving the classic ranch flavor.
- •This salad can be made in under 12 minutes, making it a quick meal option.
- •Leftover roast chicken adds flavor and reduces food waste.
