Crispy Bacon Chicken Salad (Print View)

Hearty salad combining crispy bacon, tender chicken breast, mixed greens, and creamy ranch dressing.

# Components:

→ 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 - 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in less than an hour, making it perfect for weeknight dinners when you want something that doesn't feel rushed.
  • The bacon-and-chicken combination hits that sweet spot between indulgent and wholesome, so you leave the table satisfied.
  • Honestly, the texture contrast is what hooks people—crispy, creamy, tender, and fresh all in one bowl.
02 -
  • Cold chicken salad is a letdown—the warm chicken and bacon melting slightly into everything is what makes this special, so don't let it cool before plating.
  • If you dress the salad too early, the greens will wilt and everything gets soggy. Even five minutes matters, so timing is everything.
03 -
  • Chicken breast can be dry if you're not careful, but here's the trick: bake it to exactly 165°F, not a degree higher, then let it rest. Those five minutes make the difference between meat that's tender and meat that's like rubber.
  • For the best bacon, buy thick-cut slices and cook them low and slow instead of rushing it over high heat. You'll get way more flavor and less shrinkage.
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