Chicken & Avocado Salad Recipe

Pound and season

Pat the chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness for even cooking. Brush both sides with 1 tablespoon olive oil.

In a small bowl, combine smoked paprika, black pepper, garlic powder, onion powder, dried thyme, cayenne pepper and 1 teaspoon kosher salt. Sprinkle the spice mix evenly over both sides of the chicken, pressing gently to adhere.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot (about 3–4 minutes). Add a light film of neutral oil or a bit more olive oil if needed. Place the chicken in the pan and cook without moving 3–4 minutes until a dark crust forms. Flip and cook 3–4 more minutes, until cooked through (internal temperature 165°F / 74°C). Cooking time will vary slightly with thickness.

Remove chicken to a cutting board and tent with foil. Rest 5 minutes, then slice thinly against the grain into strips.

In a bowl or jar, whisk together 1 cup mayonnaise, 1 cup buttermilk and 2 tablespoons sour cream until smooth.

Add minced garlic, chopped chives, chopped parsley, dill, 1 teaspoon lemon juice, 1 teaspoon kosher salt and 1 teaspoon black pepper. Whisk to combine. Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt if needed.

Cover and chill at least 30 minutes to let flavors meld. Shake or whisk again before serving. Dressing will keep refrigerated up to 5 days.

Place 5 cups mixed artisan lettuce in a large bowl or divide between two plates (see servings).

Scatter 1 cup halved tomatoes over the greens.

Add diced avocado on top, distributing evenly (to prevent browning, dress avocado lightly or add just before serving).

Sprinkle 3 ounces shredded cheddar over the salad.

Arrange the sliced blackened chicken over the top.

Drizzle the house ranch dressing over the salad to taste (start with 2–3 tablespoons per serving) or serve dressing on the side.

Garnish with chopped cilantro leaves if desired and serve immediately.