Description
The classic flavor combo makes a perfect Chicken Bacon Ranch Salad!
Follow the recipe for simply-seasoned chicken or use leftover/pre-cooked chicken. Likewise, you can make the protein-packed Greek yogurt ranch dressing or use a prepared favorite!
Ingredients
Units
Scale
For the Greek Yogurt Ranch Dressing:
- 1 cup Greek yogurt (I like Wallaby 1% Greek yogurt)
- 1/4 cup milk, non-dairy milk, or water
- 1 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon finely cracked pepper
- 1-3 teaspoon freshly squeezed lemon juice OR vinegar, to taste
For the Chicken Bacon Ranch Salad:
- 4 slices bacon (preferably thick-cut)
- 1 tablespoon reserved bacon grease
- 1 pound boneless skinless chicken breasts (2-3 breasts) OR 3 cups rotisserie chicken
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 8 cups packed chopped romaine lettuce
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups chopped cucumber
- 1/2 cup chopped red onion
- 1 large avocado, diced
- 1/3-1/2 cup ranch dressing (depending on preference)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Make the dressing: Combine Greek yogurt, milk or water, dill, parsley, chives, onion powder, garlic powder, sea salt, cracked pepper, and lemon juice in a bowl. Whisk until completely incorporated. Refrigerate until ready to use.
- Cook the bacon and chicken: Heat a skillet over medium-high heat. Add the bacon and cook for 8-10 minutes, flipping halfway through. Remove to a plate. Discard all but one tablespoon of bacon grease. Wipe out the skillet and return to heat with reserved bacon grease.
- Combine garlic, dill and parsley in a bowl. Place chicken on a cutting board and use a meat mallet to pound to even thickness (this is important so the chicken cooks evenly). Sprinkle spice mixture on both sides of the chicken breast. Cook in the skillet, using olive oil if you don’t have enough bacon grease, for 6 minutes on each side. Remove to a plate to cool while you assemble the salad.
- Assemble the salad: In two large bowls, divide chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and avocado. Crumble 2 strips bacon into each bowl. Slice or chop chicken and divide between bowls. Drizzle with ranch and lemon juice. Add salt and pepper to taste. Toss salad and eat immediately.