This easy Chicken Bacon Ranch Salad recipe brings together the tastiest flavors: savory bacon, tender roasted chicken, creamy avocado, juicy grape tomatoes, refreshing cucumbers, crispy Romaine lettuce, and a homemade Balsamic ranch dressing that’s the perfect blend of tangy and creamy deliciousness.
If you love crunchy, delicious BACON, you’ll be glad to know that this salad features a full pound! Paired with flavorful roasted chicken, this protein-packed salad is perfect for cookouts, barbecues, picnics, parties and family gatherings.
You can enjoy it as an entree salad for a delicious lunch or dinner, and it’s also a yummy side dish. See our serving suggestions below!
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If you love the flavors of tasty chicken, crunchy bacon, and creamy ranch dressing as much as we do, be sure to check out our popular Chicken Bacon Ranch Wrap sandwiches, too!
Why You’ll Go Hog Wild for This Recipe
Packed with flavor: This salad recipe combines the classic flavors of bacon and ranch dressing with tender chicken and crunchy veggies to create a satisfying dish that’s perfect any time of the day.
Hearty and satisfying: This filling salad can easily star as the main course for a lunch or dinner the whole family will love. Double the recipe if you need a big batch for a party!
Versatile: Make this recipe your own by adding or changing up the ingredients. You can add your favorite vegetables, or swap the chicken out for another protein like turkey, roast beef or shrimp.
Easy to make: This recipe is quick and easy to assemble, making it the perfect option for a busy weeknight or a hot summer day. All you need is a few basic ingredients and a little bit of time to whip up the best chicken bacon ranch salad!
Ingredients and Substitutions
Here’s what you’ll need to prepare this chicken bacon salad:
1 pound thick cut bacon – I like the thicker slices for this recipe, but you can also use regular sliced bacon. Feel free to use smoked, unsmoked, cured or uncured – it’s up to you!
1 large or 2 small heads Romaine lettuce – you can also use hearts of Romaine
1/2 pound grape tomatoes – or substitute cherry tomatoes, or chopped, drained tomatoes
1 English cucumber – or you can substitute a regular cucumber
1 ripe avocado
1/2 pound chopped, cooked chicken – You can use a rotisserie chicken, cooked chicken breasts or chicken thighs. This recipe is a great way to use up leftover chicken (and you can even use canned chicken in a pinch).
1/2 cup mayonnaise – Real mayonnaise tastes best in the dressing. We are partial to extra creamy Duke’s mayonnaise!
1/2 cup sour cream – Naturally, full fat sour cream tastes best in this recipe. You can substitute full fat Greek yogurt if you prefer.
2 tablespoons ranch seasoning – You can measure this from a packet of ranch dip or dressing, or get a jar of ranch seasoning mix for cooking.
1 tablespoon balsamic vinegar
Here’s what you’ll need to prepare this tasty salad:
- Cutting board
- Sharp knife
- Skillet (Here’s our pick for the best pan for frying bacon)
- Paper towels
- Mixing bowl
- Measuring cups and spoons
- Serving bowl – I like to use a glass bowl so all the colorful ingredients show, and you could also use a glass trifle bowl.
Check out all of our Bacon Cooking Essentials in our Amazon Store!
Our Favorite Pig Cutting Board
This solid maple cutting board is made by J.K. Adams in Vermont, USA. It’s 9 by 14 inches, and can also be used as a serving board for meats and cheeses.
Step by Step Instructions
Cut the bacon in 1/2 inch pieces.
PRO TIP: If you cut the bacon along its natural fat line, you’ll have pieces that are lean, and some that are fatty.
When you’re cooking the bacon, you’ll probably notice that the lean pieces cook more quickly. You can use tongs or a slotted spoon to remove them when they’re browned, and let the fatty pieces cook a bit longer to golden brown perfection!
Transfer the chopped bacon to a skillet and spread evenly in the pan.
Cook over medium heat until the bottom side is golden brown, then use a spatula to turn the squares over. Continue cooking until browned, using tongs to remove the pieces when they’re perfect.
Drain the crispy bacon on paper towels.
In a mixing bowl, whisk together the mayonnaise, sour cream, ranch dip mix and Balsamic vinegar until smooth. Reserve.
Chop the Romaine lettuce and fill a large serving bowl with it.
Halve the tomatoes, chop the chicken, and cut the cucumbers in 1/2-inch pieces. Peel and pit the avocado and cut in 1/2 inch pieces.
Arrange the tomatoes, chicken, cucumber, avocado, and reserved bacon on top of the lettuce. Toss with the dressing, or serve the dressing on the side.
Feel free to vary the ingredients in this ranch chicken salad recipe and make it your own! Here are some yummy ideas for fresh veggies and other additions:
- Cauliflower or broccoli florets
- Chopped red bell pepper or green bell pepper
- Chopped celery
- Chopped red onion (I like to soak it in ice water first, to make it a tad milder and crispy) or chopped green onions
- Shredded cheddar cheese, Monterey Jack, or Parmesan cheese
- Crumbled blue cheese, Gorgonzola, Cambozola cheese or feta cheese
- Herbs like fresh basil leaves or fresh dill sprigs
- Croutons or fried onions
How to Store Leftovers
This salad is best eaten fresh. If you have leftover salad that hasn’t been tossed with the homemade ranch dressing, you can store it in a tightly sealed container overnight and enjoy it the next day.
What to Serve with this Ranch Chicken Salad
I love the combination of soup and salad; do you? This salad is wonderful served with a cup or bowl of Navy Bean Soup or Cream of Bacon Soup.
It’s also super tasty accompanied with Buttermilk Cheddar Biscuits, Homemade Cheese Crackers or Cheesy Garlic Bread.
This hearty salad is also delicious as an accompaniment to sandwiches, grilled meats, and pasta dishes.
How to Make This Salad Keto Friendly?
To enjoy a keto chicken bacon ranch salad, simply skip our dressing recipe and substitute a keto friendly low carb dressing.
Can the Salad Be Prepared in Advance?
To make this salad ahead of time, prepare the dressing and store in a tightly sealed container in the refrigerator.
Store the chopped lettuce, cooked bacon, chopped tomatoes, chopped cucumbers, chopped chicken in separate airtight containers or baggies and refrigerate.
Assemble the salad just before serving, cutting the avocado at that time to avoid browning.
We Live for Your Ratings and Comments!
If you enjoy this recipe, we’d be thrilled if you clicked on the stars ⭐️⭐️⭐️⭐️⭐️ below and left a rating! We love reading your comments, too!
Here’s the full, printable recipe:
Chicken Bacon Ranch Salad
- 1 pound thick cut bacon
- 1 large head Romaine lettuce
- 1/2 pound grape tomatoes
- 1 English cucumber
- 1 ripe avocado
- 1/2 pound cooked chicken, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons ranch seasoning mix
- 1 tablespoon balsamic vinegar
- Chop the bacon in 1/2 inch pieces. Transfer the chopped bacon to a skillet and spread evenly in the pan. Cook over medium heat until the bottom side is golden brown, then use a spatula to turn the squares over. Continue cooking until browned, using tongs to remove the cooked pieces as they brown and draining on paper towels.
- In a mixing bowl, whisk together the mayonnaise, sour cream, ranch dip mix and Balsamic vinegar until smooth; reserve.
- Chop the Romaine lettuce and transfer to a large serving bowl.
- Halve the tomatoes, chop the chicken, and cut the cucumbers in 1/2-inch pieces. Peel and pit the avocado and cut in 1/2 inch pieces.
- Arrange the tomatoes, chicken, cucumber, avocado, and reserved bacon on top of the lettuce.
- Toss with the dressing, or serve the dressing on the side.
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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2 thoughts on “Chicken Bacon Ranch Salad”
I am hear to say that this salad is DELISH! Eliza made it for me when she was testing the recipe and honestly, I dreamt about it for days. Crisp, fresh, and filling! Checks all the boxes!
Thank you for being a willing taster! So glad you liked the salad. (Phew!)