2chicken breastsseasoned to taste, cooked and cubed
diced green onionsoptional
Cilantro Ranch Dressing
1packet Ranch dip or dressing mix(or 3 tablespoons)
For dressing, combine all ingredients in a blender, beginning with ⅓ cup milk. Blend until smooth. Add more milk as needed until it is the consistency you like. Refrigerate dressing until ready to serve.
Place all salad ingredients in a bowl and stir to combine.
Drizzle with dressing before serving.
Make Ahead: You can prepare the salad ingredients 1–2 days ahead of time, except for the avocados, which cannot be cut until right before serving. Store the ingredients in separate airtight containers in the refrigerator. When you are ready to serve, cut the avocados and toss the salad ingredients together up to 30 minutes before serving.Storing Leftovers: How long leftover salad will stay fresh depends on whether it has been tossed in the dressing or not. If you think you may have leftover salad, I recommend serving the dressing on the side so your leftovers will last longer.