Chicken Bacon Ranch Salad Recipe

This is my take on McDonald’s Chicken Bacon Ranch Chopped Salad — it’s crunchy, protein-packed, and comes together stupid fast. Perfect for a busy lunch or when you want something satisfying without turning on the oven.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: crisp, savory, tangy ranch
• Great for: meal-prep, easy lunches, light dinners

Why I Like This Recipe

Honestly? I just grabbed whatever was in my fridge—romaine, chicken, and yeah, extra bacon because why not. I tossed it all in, drenched in ranch, and somehow ended up with a salad that feels indulgent and healthy-ish. I’ve made it three times this week.

Ingredients

• 1 head romaine lettuce, roughly chopped
• 4 grilled chicken breasts, chopped (~4 cups)
• 1 English cucumber, small diced
• 1 pint cherry tomatoes, quartered
• 8 slices bacon, cooked crisp and chopped
• 4 green onions, sliced
• ½ cup roughly chopped parsley
• ½ cup pine nuts (or toasted almonds if you fancy)
• 1 cup ranch dressing (homemade or store-bought—no judgement)

How To Make Bacon Ranch Salad

1. Prep your bits: Chop lettuce, chicken, cucumber, tomatoes, parsley.
2. Cook the bacon: Fry until crisp (or microwave if you’re lazy). Chop into bite-size pieces.
3. Assemble: Dump lettuce, chicken, cucumber, tomatoes, bacon, green onions, parsley, pine nuts in a big bowl.
4. Dress it: Drizzle ranch—eyeball about a cup, or splash less if you’re light-handed. Toss everything until it’s evenly coated.
5. Serve soon: Best same day—cucumber can get soggy next day, but it’s still okayish.

Tips for Success

• Cook chicken a day ahead? Life is easier.
• Toast pine nuts for extra nuttiness.
• Want less soggy? Swap cucumber with bell pepper.
• Use sturdy lettuce — romaine holds up great.
• Double the bacon. Always worth it.

Storage and Reheating

• Fridge: Keeps about 1 day. After that, it gets a bit wet from cucumber.
• Meal Prep: If prepping early, toss dressing separately and add just before eating.
• No reheating needed. It’s salad. Scoop and go.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep! Tear or chop about 4 cups—it’s a perfect shortcut.
• What if I don’t like pine nuts?
  Swap almonds, walnuts, or pepitas—whatever crunch you love.
• Can I make this dairy-free?
  Sure, just grab a dairy-free ranch or use olive oil + vinegar.
• Is this freezer-friendly?
  Nope—salad + lettuce = mush after thawing. Eat fresh-ish.
• How long does it keep?
  Best within a day or two. After that, it’s dinner salad… with extra water pooling. Still edible though!

Common Mistakes and How to Dodge Them

• Overdressing it: Too much ranch = soggy lettuce. Better to underdo it and add more later.
• Skipping the parsley: It’s not optional. Adds freshness—trust me.
• Cooking bacon inconsistently: Some chewy, some burnt? Not ideal. Even cooks = best texture.
• Not draining cucumber: Pat it dry or toss salt on chopped pieces for a few mins to draw moisture out.
• Using leafy lettuce: Iceberg or butter lettuce flops too fast. Romaine’s the MVP.

Nutrition Facts (Per Serving)

• Calories: 724 kcal
• Fat: 50 g
• Carbs: 16 g
• Protein: 53 g
• Sodium: 794 mg