Bacon Ranch Chicken Salad
Bacon Ranch Chicken Salad is a rich, creamy, and savory salad that combines shredded chicken, crisp bacon, fresh herbs, crunchy veggies, and a homemade ranch dressing.
Time and Yield
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes (if cooking chicken/bacon fresh)
- Total Time: 30–35 minutes
Ingredients
For the Salad:
2 cups cooked, shredded chicken breast (rotisserie chicken works too)
6 slices bacon, cooked crispy and chopped
½ cup celery, finely diced
½ cup red onion, finely diced
For the Ranch Dressing:
½ cup plain Greek yogurt or sour cream
¼ cup mayonnaise
1–2 tablespoons milk (or
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 teaspoon lemon juice or white vinegar (for brightness)
Instructions
1. Make the Ranch Dressing:
In a small bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, garlic powder, onion powder, dill, parsley, salt, pepper, and lemon juice.
Adjust thickness with extra buttermilk if needed.
Taste and adjust seasoning.
2. Cook Bacon (If Needed):
Cook the bacon until crispy (pan-fry, oven, or microwave method).
Drain on paper towels and crumble.
3. Assemble the Salad:
In a large bowl, combine shredded chicken, chopped celery, red onion, grape tomatoes, chives, parsley, and bacon.
4. Add Dressing and Mix:
Pour the ranch dressing over the chicken mixture.
Toss gently until everything is evenly coated.
5. Chill or Serve:
You can serve immediately or chill in the fridge for 30 minutes to let flavors develop.
Notes & Tips
Shortcut: Use store-bought ranch dressing if you’re in a hurry, but homemade tastes fresher!
Chicken: Poached, baked, grilled, or rotisserie chicken all work — just shred or dice it.
Make it lighter: Use all Greek yogurt instead of mayonnaise for a healthier version.
Make it heartier: Add diced avocado or a handful of shredded cheddar cheese.
Storage: Keeps well in an airtight container for 3 days in the refrigerator.
Frequently asked questions FAQs
Q: Can I make this keto/low-carb?
A: Yes! This recipe is already low in carbs. Just skip the tomatoes if you’re aiming for stricter keto.
Q: Can I freeze chicken salad?
A: Not recommended — the dressing can separate after freezing. Best enjoyed fresh.
Q: What’s the best way to serve it?
A:In lettuce cups (for low-carb)On toasted bread or croissants (for a hearty sandwich)Over a bed of greens in wraps or pitas
Q: What other herbs can I use?
A: Fresh basil, dill, or tarragon are great substitutes if you want to switch it up!
Nutritional Value (Per Serving, Approximate)
Calories: 320–350
Protein: 28g
Fat: 22g
Carbohydrates: 4–5g
Fiber: 0.5g
Sugar: 2g
Sodium: 600–700mg