Crispy Bacon Chicken Salad (Printable)

Hearty salad with crispy bacon, succulent chicken, fresh greens, and creamy ranch dressing.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approx. 1 lb)
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

# How to Make It:

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

# Expert Hints:

01 -
  • It comes together in forty minutes flat, yet tastes like you've been in the kitchen for hours.
  • The bacon-to-green ratio feels indulgent without being heavy, making it work for both weeknight dinners and when you want to feed guests something that impresses.
  • You control the texture with every component, so it satisfies whether you're craving crunch or creaminess.
02 -
  • Patting the chicken dry before seasoning is the difference between golden, flavorful chicken and steamed-looking disappointment—don't skip it, even when you're in a hurry.
  • Don't dress the salad more than a minute or two before eating, or the greens will wilt and the whole thing loses that textural magic that makes it feel alive.
03 -
  • Slice your avocado last and assemble the salad right before serving, because avocado browns fast and you want that creamy texture to stay the star.
  • If you're cooking for a crowd, roast extra bacon because it disappears faster than you'd expect, and nobody ever complains about more bacon.
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