Chef's Salad with Avocado Ranch | Get Inspired Everyday!

Chef’s Salad with Avocado Ranch Dressing

  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 2-4 1x


  • 2 romaine hearts, washed and cut into bite sized pieces
  • 1/2 bunch of green onions, thinly sliced
  • 8 ounces cherry tomatoes, quartered
  • 1 cucumber, quartered and sliced (8 ounces)
  • 5 ounces fully cooked ham, cut into bite sized pieces
  • 5 ounces cooked chicken, cut into bite sized pieces
  • 2 hard-boiled eggs, peeled and cut into 6 wedges each
  • 1 cup grated aged white cheddar
  • Avocado Ranch Dressing:
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup Greek yogurt
  • 1/4 cup water
  • 1 Tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 Teaspoon sea salt
  • 2 Tablespoon chives, thinly sliced
  • 1 Tablespoon Italian flat-leaf parsley, minced


  1. For the nicest presentation of this salad, place the romaine in your serving bowl and arrange all the prepared veggies, meats, eggs, and grated cheese over the top.
  2. For the dressing, place the avocado, Greek yogurt, water, white wine vinegar, garlic, and sea salt into a blender or food processor and blend until smooth. You may need to use the tamper with the blender to keep the dressing moving because it’s pretty thick.
  3. Add the chopped fresh herbs and blend just to combine.
  4. Transfer the dressing into a clean container – a pint mason jar works really well as the dressing makes about 1 3/4 cup.
  5. Serve the salad and the dressing together. Any leftover dressing will keep in the fridge for a few days.


For the cooked chicken, I prefer mine grilled. If you’re short on time, don’t bother arranging the salad just toss it all together!