Chicken Bacon Ranch Salad Recipe

This crunchy Chicken Bacon Ranch Salad is a lunchbox hero as well as being packed with protein! Chopping the romaine and cucumbers creates a fresh, crisp base, which along with the creamy ranch dressing adds a rich, savory finish to this salad that is so satisfying for a main meal.

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Chicken Bacon Ranch Salad Recipe Ingredients

• The Greens & Veg:
  • 1 head romaine lettuce, roughly chopped
  • 1 English cucumber, small diced
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, sliced
  • 1/2 cup roughly chopped fresh parsley
• The Protein & Crunch:
  • 4 grilled chicken breasts, chopped (approx. 4 cups)
  • 8 slices bacon, cooked crisp and chopped
  • 1/2 cup pine nuts (or toasted almonds)
• The Dressing:
  • 1 cup ranch dressing (homemade or store-bought)

How To Make Chicken Bacon Ranch Salad Recipe

1. Prep your bits: Wash and thoroughly dry the romaine lettuce. Chop it roughly into bite-sized pieces. Dice the English cucumber (no need to peel), quarter the cherry tomatoes, and roughly chop the fresh parsley and green onions.
2. Cook the bacon: Fry the bacon slices in a skillet until they are dark golden and super crisp. Drain them on paper towels to remove excess grease. Once cool, chop them into bite-sized pieces.
3. Prep the chicken: Chop your grilled chicken breasts into cubes. (Tip: If using warm chicken, let it cool slightly so it doesn’t wilt the lettuce!).
4. Assemble: In a massive salad bowl, dump in the lettuce, chopped chicken, diced cucumber, tomatoes, bacon pieces, green onions, parsley, and pine nuts.
5. Dress it: Drizzle the ranch dressing over the top—start with about 3/4 cup and add more if you like it heavy.
6. Toss and serve: Use tongs to toss everything together until every leaf and piece of chicken is evenly coated in the creamy dressing. Serve immediately!

Recipe Tips!

• Cucumber Crunch: Use English (hothouse) cucumbers! They have thin skins and fewer seeds, meaning they provide a superior crunch without watering down your salad like standard waxing cucumbers do.
• Nutty Note: Toast your pine nuts in a dry pan for 2-3 minutes before adding them. The heat releases their natural oils, making them taste buttery and rich against the salty bacon.
• Dressing Density: Don’t dress this salad until you are absolutely ready to eat! The salt in the bacon and dressing will draw moisture out of the lettuce, making it soggy within 30 minutes.
• Chicken Choice: This is the perfect vehicle for leftover rotisserie chicken. The savory skin and moist dark meat add even more flavor than plain grilled breast.

What To Serve With Chicken Bacon Ranch Salad Recipe?

This Chicken Bacon Ranch Salad Recipe is a hearty meal in a bowl, but it loves a carb companion! A side of buttery Garlic Bread or homemade croutons adds a fantastic texture contrast to the creamy dressing. For a lighter pairing, a cup of Vegetable Soup warms things up without being too heavy! If you are packing this for lunch, keep the dressing separate and bring an apple for a sweet finish.

How To Store Chicken Bacon Ranch Salad Recipe

• Refrigerate: If undressed, the components will keep in the fridge for 2-3 days. If dressed, it must be eaten same-day, as the cucumbers and lettuce will get soggy.
• Meal Prep: Store the “wet” ingredients (tomatoes, cucumbers) at the bottom of a jar, followed by chicken, then lettuce on top to keep it crisp.
• Freeze: Do not freeze this salad! Lettuce turns to slime, and ranch dressing separates.

Chicken Bacon Ranch Salad Recipe Nutrition Facts

• Calories: 520 kcal
• Fat: 35g
• Carbohydrates: 12g
• Protein: 40g

Nutrition information is estimated per serving.

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