Avocado Ranch Chicken Salad

Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.

Ingredients

  • 1 ripe avocado, halved and pitted
  • ⅓ cup ranch dressing
  • 2 tablespoons chopped pickled jalapeño
  • 1 tablespoon white-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • ½ cup diced celery
  • ¼ cup diced red onion

Directions

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