Chicken Bacon Ranch Salad
This yummy chicken bacon ranch salad recipe is a little creamy, a little crunchy, a little spicy, and a little salty. You could say it has it all! A protein-packed and high-fiber meal salad that is perfect for an easy lunch or a light dinner.
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This bacon chicken ranch salad has been heavy in the rotation for the last few months because we’ve been doing the Whole30, and it fits right into that meal prep. Other yummy protein salad recipes include this ground beef taco salad or this creamy curry chicken salad. Check out all of our salad recipes for more inspo.
Why you will love this recipe
Can you say 48 grams of protein? Omgsh. Hit those targets in one shot with this super filling salad.
This recipe is naturally gluten-free, low carb, keto, and Whole30-friendly. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Cooked Chicken Breast – You can cook up some easy chicken bites or grab a rotisserie chicken and shred it up. Easy peasy.
- Ranch Dressing – I’ve been using this dairy-free ranch dressing because it’s mayo based and Whole30-compliant.
- Hot Sauce – Frank’s Red Hot is my go-to hot sauce for its fairly decent ingredient list.
- Crispy Bacon – This adds that savory, salty element. We use a sugar-free bacon from DuBreton.
- Avocado – Besides being a creamy counterpart to the hot sauce, avocado is also a fiber-rich fruit. Nice!
- Onion – Some finely chopped onion fills in any gaps of flavor with a sharp little bite. Use white or red onion.
- Salsa – This can be as hot or mild as you like. My fave brand is Herdez. So fresh and flavorful.
- Lettuce – Chopped romaine is always my number one lettuce for salads. So crisp and crunchy.
- Parsley – Fresh herbs add something special to your salads, and parsley is slightly peppery and grassy, and looks pretty too.
- Salt – A pinch of fine sea salt really brings out the best of your ingredients.
Equipment
Nothing fancy needed for this recipe.
- Mixing Bowl – I recommend using a large bowl to give you plenty of room to stir.
- Tongs – These work really well for mixing the salad ingredients.
- Includes 1.3-qt, 2.3-qt, and 4.5-qt round glass bowls with BPA-free lids.
- This Pyrex line is proudly designed and manufactured in the U.S.A.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, add all of the ingredients to the large mixing bowl.
Step 2
Then mix well, and be sure to coat all the lettuce with the dressing.
Expert Tip!
Give it 20–30 minutes in the refrigerator before serving. The flavors settle, and the ranch soaks in just enough.
Substitutions and recipe variations
Swap out the parsley for dill or cilantro for a fresher, cleaner taste.
If you aren’t following Whole30 rules and dairy is no issue, you can use this Greek yogurt ranch dressing instead.
Boost the protein even more by adding hard cooked eggs to your bowl.
Add some extra veggies like chopped cucumber, bell pepper, sliced green onion, celery, and cherry tomatoes.
Serving suggestions
Portion into two bowls and drizzle more ranch on top. If you aren’t dairy-free, add some shredded cheddar cheese on top, too. Yum!
Tuck the mixture into a tortilla or flatbread for an easy wrap or chicken salad sandwiches, and it turns into a simple lunch.
FAQS
Romaine holds up well and gives a good crunch. Iceberg works too if you want it extra crisp.
I find that it is, thanks to the chicken and bacon. If you want to stretch it further, add a side like bread or pita.
Storage tips
To Store: Keep any leftovers in an airtight container in the fridge for up to 2 days. If you want to make it ahead of time, I recommend keeping the dressing separate to keep it crisp.
More chicken salad recipes
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Chicken Bacon Ranch Salad
Ingredients
- 2 cups cooked, shredded chicken
- ⅓ cup ranch dressing
- 2 tbsp hot sauce
- 2 slices cooked and crumbled bacon
- 2 tbsp finely chopped onion
- 2 tbsp salsa
- 3 cups chopped romaine lettuce
- 2 tbsp chopped parsley
- ¼ tsp fine sea salt
- ½ avocado, cut into chunks
Instructions
- Add the ingredients to a large bowl and mix together well.
- Let it sit in the fridge for 20-30 minutes to let the flavors develop.
- Portion into 2 bowls and enjoy.