Chicken Avocado Ranch Recipe

Place sliced red onion in a heatproof jar or bowl.

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and heat just until sugar and salt dissolve (do not boil). Remove from heat.

Pour hot pickling liquid over onions, press down so they are submerged, cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours). Drain before using.

Rinse 1 cup white rice under cold water until water runs clear to remove excess starch.

Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even ~1/2-inch thickness for even cooking.

In a small bowl, mix 2 tbs blackening seasoning, 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper to form a paste.

Rub the seasoning paste evenly over both sides of the chicken breasts. Let rest 5–10 minutes (or refrigerate up to 30 minutes) to absorb flavor.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a light brush of olive oil to the pan to prevent sticking.

Place chicken in the hot pan and sear 3–4 minutes without moving until a dark blackened crust forms. Flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C). Adjust time if breasts are thicker; lower heat and cover for longer if necessary to avoid burning.

Remove chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain.

In a medium bowl, combine 1/2 cup Greek yogurt, 2 tbs olive-oil-based mayonnaise, 2 tbs chopped parsley, 1 tbs chopped chives, 1 tsp chopped tarragon (or basil), 1 minced garlic clove, 1 tsp lemon juice and 1/2 tsp apple cider vinegar.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk together until smooth.

Add 1–2 tbs cold water, 1 tbs at a time, to reach desired dressing consistency (typically 2 tbs). Taste and adjust salt, acid or herbs as needed. Refrigerate until ready to assemble.

Divide 4 cups chopped romaine between two bowls (serves 2).

Spoon half the fluffed white rice (about 1/2 cup each) into each bowl next to the romaine.

Fan sliced blackened chicken over the rice and greens (about half the sliced chicken per bowl).

Slice the avocado and arrange half in each bowl. Add thin apple slices (half apple per bowl) and 2–3 tbs pickled red onions to each bowl.

Scatter 1/2 cup crushed tortilla chips over the top (about 1/2 cup per bowl) for crunch.

Drizzle 2–3 tbs (about 1.5 tbs) of green goddess ranch over each assembled bowl or serve dressing on the side.

Optional: squeeze lemon wedge over chicken and finish with a light dusting of smoked paprika if desired.

Serve immediately so tortilla chips remain crisp.