Crispy Bacon Chicken Salad (Printable Version)

Hearty combination of crispy bacon, succulent chicken, and fresh greens topped with a creamy dressing.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 red onion, thinly sliced
06 - 1 avocado, diced
07 - 1/2 cup shredded cheddar cheese

→ Dressing

08 - 1/2 cup creamy ranch dressing

→ 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 Make It:

01 - Set the oven to 400°F (200°C) to prepare for baking the chicken.
02 - Pat the chicken breasts dry and rub evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Place the chicken breasts on a baking sheet and bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C). Allow to rest for 5 minutes before slicing.
04 - While the chicken bakes, cook the bacon in a skillet over medium heat until crisp. Drain excess fat on paper towels and chop into bite-sized pieces.
05 - In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced red onion, diced avocado, and shredded cheddar cheese.
06 - Arrange the sliced chicken breast and chopped bacon evenly over the salad mixture.
07 - Drizzle the creamy ranch dressing over the salad just before serving, tossing gently to incorporate, or serve the dressing on the side as preferred.

# Expert Tips:

01 -
  • The contrast between crispy bacon and tender chicken over cool greens feels indulgent without weighing you down.
  • Twenty minutes of actual cooking time means you can have this on the table faster than you'd think possible.
  • It's flexible enough to swap proteins or vegetables depending on what's in your fridge that day.
02 -
  • Don't skip letting the chicken rest after it comes out of the oven; it sounds like a small thing, but those five minutes make the difference between juicy and dry.
  • If your bacon is still floppy when you think it's done, give it another minute or two; it crisps more as it cools slightly on the paper towels.
  • The avocado really does need to go in at the last second; if it sits in the salad bowl before serving, it'll brown and lose its appeal.
03 -
  • Buy bacon that's labeled thick-cut; the difference in texture is worth the few extra cents.
  • If your ranch dressing is thin and won't cling to the salad well, thin it slightly with lemon juice or buttermilk for better coating.
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