This easy Chicken Bacon Ranch Salad recipe features crunchy bacon, tender roasted chicken, creamy avocado, juicy grape tomatoes, refreshing cucumbers, crispy Romaine lettuce, and a homemade Balsamic ranch dressing. You'll love it for a simple meal or side dish for parties, cookouts, barbecues and family gatherings!
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.
Notes
This salad is best eaten fresh. If you have leftover salad that hasn’t been tossed with dressing, you can store it in a tightly sealed container overnight and enjoy it the next day.To make the salad ahead of time, make the dressing and store in an airtight container in the refrigerator. Store the chopped lettuce, cooked bacon, chopped tomatoes, chopped cucumbers, chopped chicken in separate baggies and refrigerate. Assemble the salad just before serving, cutting the avocado at that time to avoid browning.
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