Crispy Bacon Chicken Salad (Printable)

A vibrant, hearty salad with bacon, chicken breast, fresh greens, and creamy ranch dressing.

# What You’ll Need:

→ Proteins

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

→ Salad

03 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 medium red onion, thinly sliced
06 - 1 avocado, diced
07 - 1/2 cup shredded cheddar cheese

→ Dressing

08 - 1/2 cup creamy ranch dressing (store-bought or homemade)

→ Seasonings & Oil

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Set oven temperature to 400°F.
02 - Pat chicken breasts dry, then rub evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Place chicken on a baking sheet and bake for 18 to 20 minutes until juices run clear and internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
04 - While chicken bakes, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces.
05 - In a large salad bowl, combine mixed greens, halved cherry tomatoes, thinly sliced red onion, diced avocado, and shredded cheddar cheese.
06 - Arrange sliced chicken and chopped bacon atop the salad mixture.
07 - Drizzle with ranch dressing immediately before serving. Toss gently to coat or serve dressing on the side.

# Expert Hints:

01 -
  • It comes together in 40 minutes flat, which means dinner doesn't feel like a project.
  • The crispy bacon and creamy ranch do that magic thing where they make vegetables taste like a treat.
  • You can throw it together with what's in your fridge, swap proteins, change the cheese—it's endlessly forgiving.
02 -
  • Wet chicken steams instead of cooking; those few minutes of pat-drying make the difference between rubbery and juicy.
  • Dressing too far ahead turns crisp greens limp—save that step for the moment before eating.
  • Rotisserie chicken works beautifully here if you're short on time, and it's more forgiving about drying out than oven-baked.
03 -
  • Slice the chicken against the grain for pieces that are tender instead of stringy.
  • A squeeze of fresh lemon juice over the salad right before serving brightens the whole thing in a way ranch alone never quite can.
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