Chicken Avocado Ranch Smash Tub
Poached chicken breast smashed with avocado, Greek yogurt ranch, and fresh herbs served on wholemeal sourdough, a fridge-ready classic American protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1 lemon. Finely grate 1 garlic clove. Finely chop 2 tbsp each dill and chives, 1.5 tbsp parsley. Scoop 80g avocado flesh. Measure yogurt, mayo, lemon juice, onion powder, garlic powder, pepper.
Simmer
Bring a small pan of water to gentle simmer with lemon halves, 1 bay leaf, 0.5 tsp salt. Add 250g chicken, poach 12-14 minutes until 74C (165F). Rest 5 minutes, shred, chill.
Build
In a bowl, mash avocado with 60g Greek yogurt, 1 tbsp mayo, 1.5 tbsp lemon juice, grated garlic, dill, chives, parsley, onion powder, garlic powder, pepper until smooth.
Build 2
Add chilled shredded chicken to the ranch-avocado mixture; smash with a fork until combined but chunky. Taste and adjust seasoning. Transfer to airtight container, press parchment onto surface. Refrigerate up to 2 days.
Plate
Toast 1 slice wholemeal sourdough per serving. Scoop roughly 130g smash onto bread. Serve with baby carrots, celery sticks, or sliced bell pepper alongside for crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.