Rotisserie Chicken Ranch Avocado Boats


Recipe Intro From thefeedfeed

photo by @andrealoretdemola

Level up your meal prep! Litehouse Purely Balanced Garden Ranch Greek Yogurt Dressing replaces mayo in this fresh take on chicken salad! Store-bought rotisserie chicken is shredded and combined with ranch dressing, along with classic add-ins like finely chopped onion, herbs and toasted nuts. The salad is stuffed into avocados for a fun and portable twist! To make this ahead of time, keep the chicken salad and avocados separate. Drizzle avocado halves with a little lemon juice and store in an airtight container to prevent browning. When it’s time for lunch, scoop the chicken salad into the avocado cups. Sprinkle with more herbs and nuts and dig in!

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

Jump to Section
  • Recipe Card
Prep time 10mins
Serves or Makes: 4

Recipe Card


  • 2 cups shredded rotisserie chicken,
  • 1/4 cup Litehouse Purely Balanced Garden Ranch Greek Yogurt Dressing
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped toasted walnuts,
  • 3 tablespoons lemon juice, divided
  • 2 tablespoons finely chopped fresh herbs, such as dill, parsley, chives or tarragon, plus more for serving
  • 1 teaspoon lemon zest,
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 ripe avocados, halved and pitted


  • Step 1

    In a large bowl, combine chicken, dressing, onions, walnuts, 2 tablespoons lemon juice, herbs, and lemon zest. Season with salt and pepper, to taste.

  • Step 2

    Drizzle avocado halves with remaining 1 tablespoon lemon juice, season with salt and pepper. Fill avocado boats with chicken salad. Sprinkle with more walnuts and herbs before serving.