Crisp lettuce, juicy chicken, smoky bacon, and creamy ranch come together in this crowd-pleasing salad that tastes like comfort food but still feels fresh and satisfying. It’s easy to make, packed with protein, and perfect for when you want a quick, hearty meal without turning on the oven for long.

Serve it as a main course, a side dish, or wrap it in a tortilla for an on-the-go lunch!

🧂 Ingredients

For the Salad:

  • 2 cups cooked chicken breast, diced or shredded
    Use leftover rotisserie chicken, grilled chicken, or freshly cooked breasts.
  • 4 slices bacon, cooked until crispy and crumbled
  • 4 cups chopped romaine or green leaf lettuce
    You can also use mixed greens, spinach, or iceberg for a crunchier base.
  • ½ cup ranch dressing (store-bought or homemade)
  • Salt and freshly ground black pepper, to taste

Optional Toppings:

  • ¼ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • ½ cup cherry tomatoes, halved
  • ½ ripe avocado, diced
  • ¼ cup thinly sliced red onion
  • Croutons or crushed tortilla strips for added crunch

🍳 Equipment Needed

  • Large skillet (for cooking bacon and/or chicken)
  • Cutting board and knife
  • Large salad bowl or serving platter
  • Mixing spoon or tongs

👩‍🍳 Step-by-Step Instructions

Step 1: Cook the Bacon

  1. Place the bacon slices in a cold skillet (starting cold helps them render fat evenly).
  2. Turn the heat to medium and cook, flipping occasionally, until the bacon is golden brown and crispy — about 6–8 minutes.
  3. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
  4. Once cooled, crumble or chop into bite-sized pieces. Chef Tip: For faster cleanup, bake your bacon on a foil-lined sheet pan at 400°F (200°C) for 12–15 minutes instead.

Step 2: Prepare the Chicken

  1. If using leftover chicken: Simply dice or shred it into bite-sized pieces and set aside.
  2. If cooking fresh chicken:
    • Pat 2 chicken breasts dry and season both sides with salt and pepper.
    • Heat a drizzle of olive oil in a skillet over medium heat.
    • Add the chicken breasts and cook for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
    • Remove from heat, let rest for 5 minutes, then slice or shred.
    Optional: Add a sprinkle of garlic powder or paprika to your chicken for extra flavor.

Step 3: Prep the Lettuce and Toppings

  1. Wash and dry your lettuce thoroughly (a salad spinner works great).
  2. Chop into bite-sized pieces and place in a large mixing bowl.
  3. Prepare any optional toppings — halve cherry tomatoes, dice avocado, slice onions, and grate cheese if using.

Step 4: Assemble the Salad

  1. Arrange the chopped lettuce in a large serving bowl or individual salad bowls.
  2. Top with diced or shredded chicken, crumbled bacon, and your chosen toppings (tomatoes, avocado, cheese, etc.).
  3. Drizzle the ranch dressing evenly over the top.
  4. Season with a pinch of salt and a few cracks of black pepper for extra flavor.

Step 5: Toss and Serve

  1. Gently toss everything together until the dressing coats the ingredients evenly.
  2. Serve immediately while the bacon is still warm and the lettuce is crisp.

For presentation: You can also serve it deconstructed — arrange lettuce, chicken, bacon, and toppings in sections on a platter, and drizzle dressing over or serve on the side.

🥑 Homemade Ranch Dressing (Optional)

If you’d like to make your own ranch dressing, here’s a quick and healthy version:

Ingredients:

  • ½ cup nonfat or low-fat Greek yogurt
  • ¼ cup light mayonnaise (optional for creaminess)
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1–2 tsp lemon juice or white vinegar
  • ¼ tsp salt and pepper to taste
  • 1–2 tbsp water or milk (to thin as needed)

Instructions:

  1. Whisk all ingredients together in a bowl until smooth and creamy.
  2. Adjust seasoning to taste. Store in the fridge for up to 5 days.

🍽️ Serving Suggestions

  • Serve the salad as a main course for lunch or dinner.
  • Wrap it in a low-carb tortilla or pita for a handheld option.
  • Spoon over a baked potato for a hearty, ranch-loaded meal.
  • Serve alongside soup for a balanced meal combo.

🧊 Storage Tips

  • Meal prep: Keep ingredients separate (lettuce, chicken, bacon, dressing) until ready to eat to avoid sogginess.
  • Refrigerate: Store leftovers in airtight containers for up to 3 days.
  • Dressing: Keep in a jar in the fridge for up to 1 week.

💡 Tips for Success

  • Make it lighter: Use fat-free ranch or homemade Greek yogurt ranch to reduce calories.
  • Add crunch: Toss in roasted chickpeas, crushed nuts, or croutons.
  • Boost protein: Add hard-boiled eggs, turkey bacon, or extra chicken.
  • Spice it up: Mix a dash of hot sauce or buffalo sauce into the dressing for a kick!

⚡ Nutrition (Approximate per serving — serves 2)

(Values may vary depending on ingredients and dressing used)

  • Calories: ~300–350
  • Protein: ~35g
  • Carbs: ~8–10g
  • Fat: ~18g

🥓 In Summary

This Bacon Ranch Chicken Salad is the perfect blend of smoky, creamy, and crunchy — all the things you love about comfort food, in a lighter, fresher form. It’s easy to customize, meal-prep friendly, and always hits the spot!