Crispy Bacon Chicken Salad (Printable Version)

Vibrant salad with crispy bacon, tender chicken, fresh greens, and creamy ranch dressing for a flavorful meal.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 6 slices thick-cut bacon

→ Salad

03 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
04 - 1 cup cherry tomatoes, halved
05 - 0.5 red onion, thinly sliced
06 - 1 avocado, diced
07 - 0.5 cup shredded cheddar cheese

→ Dressing

08 - 0.5 cup creamy ranch dressing (store-bought or homemade)

→ Seasonings & Oil

09 - 1 tbsp olive oil
10 - 0.5 tsp garlic powder
11 - 0.5 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set oven to 400°F (200°C) to prepare for cooking chicken.
02 - Pat chicken breasts dry and rub evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place chicken breasts on baking sheet and bake 18 to 20 minutes until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
04 - Fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-size pieces.
05 - Combine mixed greens, cherry tomatoes, sliced red onion, diced avocado, and shredded cheddar cheese in a large salad bowl.
06 - Layer sliced chicken breast and chopped bacon over the salad base.
07 - Drizzle with ranch dressing before serving. Toss gently to combine or serve dressing on the side.

# Expert Advice:

01 -
  • It comes together in less than an hour, perfect for those moments when you need something real but don't have all day.
  • The combination of crispy, salty bacon with cool, creamy ranch creates a flavor balance that just works.
  • You can prep everything ahead and assemble right before eating, making it ideal for meal prep or casual entertaining.
02 -
  • Don't skip the resting period after the chicken comes out of the oven—those five minutes make the difference between meat that stays juicy and meat that's dry and stringy.
  • If you add the dressing too far ahead of time, your salad will wilt within minutes; treat the dressing like the final step no matter what.
  • Thick-cut bacon genuinely tastes better in this context than thin bacon, and it holds up to the moisture of the salad better.
03 -
  • Toast your salad bowl with warm water before adding greens—it keeps everything a few degrees cooler and fresher throughout the meal.
  • Make your own ranch dressing if you have the time; it tastes cleaner and fresher than most store-bought versions, and you control the salt level.
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