Satisfy your comfort food cravings with a healthy dose of veggies with Chicken Bacon Ranch Salad! Featuring crisp bacon, hearty chicken, fresh veggies, and tangy ranch dressing, this tasty salad is perfect for filling lunches and hearty dinners.
Preheat oven to 400 degrees F. Slice chicken breast lenghtwise and season with salt and pepper.
Place chicken breasts and bacon on a parchment paper lined baking tray and bake for 10 minutes. Flip bacon and chicken, and add half the ranch on top of the chicken, then return to oven for another 5-10 minutes, until chicken is fully cooked and bacon to your desired crispness.
Rinse and slice lettuce, cucumber, tomatoes, and avocado. Plate lettuce and add tomatoes, cucumber and avocado slices.
Once bacon has cooled, chop the bacon, slice the chicken and add both to salad. Drizzle remaining half of ranch on top and enjoy!
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Notes
Storage DirectionsLeftovers keep covered in an airtight container in the refrigerator for up to 3 days. If you anticipate having leftovers, only dress how much salad you plan to eat. The lettuce will stay the freshest when stored separately from the dressing.Recipe Success Tips
Spread out the chicken and bacon on the baking sheet. For even baking and the crispiest bacon, space out the meat so it doesn’t overlap itself.
Cook the bacon until crisp. The cooking time will depend on the bacon’s thickness and your preferred crispiness. Check it at 15 minutes and add more time as needed.
Chop the bacon into small pieces. For bites of bacon in every forkful. If desired, you can also break it into smaller bits.
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.