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Go-To Chicken Bacon Ranch Salad

A crunchy delight combining savory chicken, crispy bacon, and vibrant vegetables, all tossed in creamy ranch dressing.

Ingredients

Scale
  • 2 (8-ounce) boneless skinless chicken breasts (about 1 pound)
  • 1 tablespoon avocado oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 8 slices raw bacon
  • 5 ounces mixed salad greens (about 2 cups per salad)
  • 1 large cucumber, sliced
  • 12 green bell peppers, seeds and stem removed, sliced into small sticks
  • 12 large carrots, peeled and sliced into small sticks
  • 12 cups cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup Ranch dressing
  • 2 tablespoons chopped fresh herbs: chives, dill, and/or parsley (optional)

Instructions

  1. Prepare and cook the chicken: Pat chicken breasts dry, rub with avocado oil and season with salt, pepper, onion powder, and garlic powder. Let sit to absorb flavors.
  2. Cook the chicken: Heat a grill pan or skillet over medium-high heat, add chicken, and cook for about 6-7 minutes on each side until cooked through.
  3. Cook the bacon: In the same pan, add bacon slices and cook until crispy, about 5-7 minutes.
  4. Chop the veggies: While chicken and bacon are cooking, slice cucumber, bell peppers, carrots, and halved cherry tomatoes; dice red onion.
  5. Assemble the salad: In a large bowl, combine mixed greens, cucumber, bell peppers, carrots, cherry tomatoes, and red onion. Toss gently.
  6. Slice and add chicken and bacon: Once chicken has cooled slightly, slice it into strips and combine with the salad; crumble crispy bacon and toss in.
  7. Add dressing and herbs: Drizzle Ranch dressing over the salad and toss gently; top with chopped herbs.

Notes

For a lighter option, use a yogurt-based dressing or vinaigrette. You can also switch up the veggies based on personal preferences.

Nutrition

Keywords: salad, chicken, bacon, ranch, crunchy, healthy, BBQ, summer, easy recipe