Description
This Chicken Bacon Ranch Salad combines tender chicken, crispy bacon, and fresh veggies, all drizzled with a creamy dressing. It’s a flavorful and satisfying option for a quick lunch or light dinner, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices of crispy bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup green onions, sliced (optional)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- If you haven’t already cooked your chicken, you can use either grilled or roasted chicken for this salad. Using leftover chicken saves time and adds great flavor.
- Season the chicken with salt, pepper, and any other spices you like. Grill or bake it at 375°F (190°C) for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked, let the chicken rest for a few minutes before shredding or dicing it into bite-sized pieces.
- While the chicken is cooking, prepare the bacon. You can either fry it in a skillet or bake it in the oven.
- If frying, heat a skillet over medium heat and add the bacon slices. Cook for about 5-7 minutes, flipping occasionally, until crispy and golden brown.
- If baking, preheat your oven to 400°F (200°C), lay the bacon on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until crispy.
- Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then chop it into small pieces.
- In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Whisk the ingredients together until smooth and well combined. Adjust seasoning if necessary.
- In a large mixing bowl, add the shredded chicken, chopped bacon, halved cherry tomatoes, and chopped romaine lettuce.
- If using, add green onions and shredded cheddar cheese.
- Pour the dressing over the salad mixture, starting with half and adding more as needed.
- Gently toss all the ingredients together until evenly coated with the dressing.
- Serve the salad immediately, either plated individually or in a large bowl for self-serving.
- Garnish with extra bacon, halved cherry tomatoes, or a sprinkle of cheese for visual appeal.
- This salad is great on its own or served with crusty bread or crackers.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days.
- When ready to eat, toss the salad and add more dressing if it seems dry.
Notes
- Customize the salad with additional ingredients like avocado, cucumber, or hard-boiled eggs for extra protein.
- For a lighter version, substitute Greek yogurt for some or all of the mayonnaise in the dressing.
- Add diced jalapeños or hot sauce for a spicy kick.
- This salad is excellent for meal prep; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes