Chicken Bacon Ranch Salad – Easy McDonald’s Copycat

This Chicken Bacon Ranch Salad recipe is a homemade take on the fast-food classic — but fresher, creamier, and surprisingly easy to pull together. It’s got warm protein, crunchy veg, and that cold ranch drizzle that makes the whole thing feel like more than just… salad. Good for weeknights, meal prep, or anytime you want to eat something that feels balanced but still tastes good.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: creamy, salty, cool-crisp
• Great for: lazy dinners, leftover chicken, salad that doesn’t suck

Why I Like This Recipe

Honestly, I was just tired. Didn’t wanna think too hard. This was one of those throw-some-things-in-a-bowl situations — and weirdly, it came out kinda perfect? The hot-cold contrast just works. Ranch ties it all together. It’s got crunch, flavor, and feels a little like eating something with your life together (even if you’re very much not).

Ingredients

For the Chicken:

• 3 chicken breasts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 6 slices cooked bacon

For the Salad:

• 5 cups leaf lettuce (torn is better than chopped, promise)
• ½ cucumber, thin-sliced
• 1 ripe avocado, sliced
• ½ pint cherry tomatoes, halved
• 4 slices red onion
• 1 cup ranch dressing

How To Make Chicken Bacon Ranch Salad 

1. Marinate the chicken: Olive oil, vinegar, and spices — just mix and rub it on the chicken. Let it sit while you do other stuff (or scroll TikTok).
2. Cook the chicken: Salt, pepper, into the skillet. Don’t touch it too much. Let it get golden. Cook 8–10 mins per side, rest, then slice it.
3. Crisp the bacon: Medium-low heat. Flip gently. Paper towel it after. Should snap when you break it.
4. Build the bowl: Lettuce, cucumber, onion, tomato. Then the avocado — last, so it doesn’t get smushed.
5. Add protein: Slice the chicken, break up the bacon, and toss ’em on top.
6. Finish with ranch: Drizzle like a boss. Or dump it. Not judging.

Tips for Success

• Let the chicken rest before slicing — keeps it juicy
• Don’t overdress — too much ranch and you lose all the texture
• Avocados bruise fast — add them last
• Keep your lettuce cold — makes the crunch hit better
• Use real bacon, not bits. You deserve it

Storage and Reheating

• Fridge: Salad (undressed) will keep 2 days max. Store chicken, avocado, and dressing separately for best results.
• Freezer: Nope. Just no.
• Reheat: Only reheat the chicken — stovetop or microwave is fine. Do not heat the salad. Please.

Frequently Asked Questions

• Can I use rotisserie chicken instead?
  Yeah, totally. Saves time. Still works.
• Is bottled ranch okay?
  Honestly? Yes. But if you’ve got a favorite homemade version, go wild.
• Can I swap out the lettuce?
  Sure. Romaine, spinach, whatever’s in the fridge — just make sure it’s got a good crunch.
• What’s the best way to cook bacon for this?
  Skillet or oven. Just keep it crisp. Floppy bacon in salad is… sad.
• Can I meal prep this?
  Kinda. Keep everything separate and assemble day-of. Avocado browns fast.

Common Mistakes and How to Dodge Them

• Overcooking the chicken: Easy fix — don’t walk away from the stove. Once the juices run clear and it’s golden, take it off. Rest it.
• Using soggy lettuce: No one wants limp greens. Dry them well or they’ll make the salad sad.
• Adding the dressing too early: It’ll make everything wilt. Wait till you’re ready to eat.
• Storing everything in one bowl: Nah. The tomatoes will sog the lettuce, the avocado gets mushy. Keep stuff separate if saving.
• Thinking it’s “just a salad”: This has protein, fat, crunch, creamy stuff, spice. It’s a full meal if you let it be.

Nutrition Facts (Per Serving)

• Calories: 713 kcal
• Total Fat: 52g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 1020mg
• Potassium: 860mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 42g

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• Southwest Chicken Salad – Easy McDonald’s Copycat
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