Chicken Bacon Ranch Salad Recipe

This vibrant Chicken Bacon Ranch Salad Recipe brings together smoky, chili-spiced chicken breast and salty crumbled bacon atop a bed of crisp leaf lettuce. Finished with creamy avocado, juicy cherry tomatoes, and a generous drizzle of buttermilk ranch, it is a protein-packed bowl that proves salad can be the main event, not just a side dish.

Jump to Recipe

Chicken Bacon Ranch Salad Ingredients

The Spiced Protein:

• 3 Chicken Breasts: Boneless and skinless. The marinade ensures they stay juicy and flavorful.
• Marinade: 2 tbsp olive oil and 1 tbsp apple cider vinegar tenderize the meat, while 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder add a savory, smoky crust.
• 6 Slices Cooked Bacon: Cooked until shatteringly crisp so it crumbles easily over the greens.

The Fresh Base:

• 5 Cups Leaf Lettuce: Hand-torn pieces hold dressing better than knife-cut shreds and won’t wilt as fast.
• ½ Cucumber: Thinly sliced for a cool crunch.
• 1 Ripe Avocado: Sliced thick; adds a buttery texture that complements the ranch.
• ½ Pint Cherry Tomatoes: Halved for bursts of sweetness.
• 4 Slices Red Onion: Thinly shaved for a sharp bite.

The Dressing:

• 1 Cup Ranch Dressing: Use a high-quality bottle or homemade buttermilk ranch.

How To Make Chicken Bacon Ranch Salad

1. Marinate: In a small bowl or zip-top bag, whisk together the olive oil, apple cider vinegar, chili powder, garlic powder, and onion powder. Add the chicken breasts and rub the mixture thoroughly into the meat. Let it marinate for at least 15 minutes (or up to 4 hours) to let the acid tenderize the fibers.
2. Pan-Sear Chicken: Heat a skillet over medium-high heat. Season the chicken generously with salt and pepper. Place the breasts in the hot pan. Cook undisturbed for 8–10 minutes on the first side to develop a deep golden sear. Flip and cook for another 6–8 minutes until the internal temperature reaches 165°F. Remove from the pan and let rest for 5 minutes before slicing.
3. Crisp the Bacon: In the same skillet (or a separate one), cook the bacon over medium-low heat. Flip occasionally until the fat renders and the strips are rigid and crispy. Transfer to paper towels to drain, then break into bite-sized pieces.
4. Assemble the Greens: In a large salad bowl, layer the torn leaf lettuce, cucumber slices, red onion rings, and halved cherry tomatoes.
5. Top and Dress: Arrange the sliced avocado on top (adding it last keeps it intact and green). Lay the warm, sliced chicken breast over the greens and scatter the bacon crumbles generously.
6. Serve: Drizzle the ranch dressing over the entire salad just before serving, or toss gently to coat every leaf.

Recipe Tips

• Resting the Meat: Slicing the chicken immediately after cooking releases all the juices onto the cutting board, leaving you with dry meat. That 5-minute rest allows the juices to redistribute back into the fibers.
• Tearing Lettuce: Using a knife can bruise lettuce cells, causing edges to turn brown faster. Tearing by hand follows the natural veins of the leaf, keeping it crisp longer.
• Avocado Hack: If you aren’t serving the salad immediately, squeeze a little fresh lemon or lime juice over the avocado slices to prevent oxidation (browning).
• Warm vs. Cold: This salad is fantastic as a “warm salad” with hot chicken and bacon wilting the greens slightly, but it is equally delicious with cold, leftover chicken for lunch the next day.

What To Serve With Chicken Bacon Ranch Salad

• Garlic Bread: A warm slice of baguette is perfect for mopping up extra dressing.
• Corn on the Cob: Grilled corn adds a sweet summer vibe.
• Soup: Pair with a cup of tomato basil soup for a classic cafe combo.
• Hard Boiled Eggs: Add extra protein and creaminess.

How To Store Chicken Bacon Ranch Salad

• Meal Prep: Store the greens, veggies, and chicken in separate containers. Keep the dressing in a small jar. Assemble right before eating to prevent a soggy salad.
• Leftovers: If the salad is already dressed, it won’t keep well. Eat immediately. Undressed components will last 3-4 days in the fridge.

Chicken Bacon Ranch Salad Nutrition Facts

• Calories: 580 kcal
• Fat: 35g
• Carbohydrates: 12g
• Protein: 45g
• Fiber: 6g

Nutrition information is estimated per main-course serving.

FAQs