Fresh Herb Chicken Salad with Creamy Dairy-Free Ranch
This Fresh Herb Chicken Salad is a vibrant, nutrient-packed meal perfect for Whole30 and paleo diets. Bursting with tender shredded chicken, fresh spinach, aromatic herbs, creamy dairy-free ranch, and buttery avocado, this salad is both satisfying and light. Ideal for meal prep or quick lunches, it balances protein, healthy fats, and fresh greens for a wholesome, flavorful experience.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken plain, no added sauces
- 4 cups baby spinach or mixed leafy greens
- ½ cup fresh dill chopped
- ½ cup fresh rosemary finely chopped
- 1 avocado sliced just before serving
- ⅓ cup dairy-free ranch dressing or homemade compliant dressing
- 1 tbsp lemon juice optional, for tanginess
- to taste sea salt
- to taste black pepper freshly cracked
Instructions
Preparation Steps
- Place baby spinach in a large bowl. If using kale, massage lightly with olive oil to soften.
- Add shredded rotisserie chicken to the greens.
- Chop fresh dill and rosemary and sprinkle evenly over the salad.
- Slice avocado just before serving and arrange on top of the salad.
- Drizzle dairy-free ranch dressing over the salad and toss gently to coat all ingredients.
- Add lemon juice if desired, and season with sea salt and freshly cracked black pepper to taste.
- Serve immediately or store chicken and greens separately from avocado for meal prep.
Notes
- Keep avocado separate until serving to prevent browning.
- Store chicken and greens in airtight containers for up to 3-4 days for meal prep.