Bacon Ranch Chicken Salad

Bacon Ranch Chicken Salad

Cooked chicken, crisp bacon, cheddar, and green onion make a chunky salad coated in creamy ranch dressing. Rotisserie or leftover chicken keeps assembly quick; only the bacon needs cooking if you do not have it ready.

The key is to keep the salad spoonable, not runny. Add extra ranch only if the dressing needs loosening, and cool the bacon before mixing it in. Reserve a little bacon for the top if you want some crunch when serving.

Ingredients for Bacon Ranch Chicken Salad

• 3 cups cooked chicken, chopped or pulled into bite-size pieces (450g)
• 6 slices bacon, cooked crisp and crumbled (about 90g)
• 1/3 cup mayonnaise (75g)
• 1/4 cup bottled ranch dressing (60g), plus more as needed
• 1/2 cup shredded cheddar cheese (55g)
• 2 tablespoons thinly sliced green onion (about 10g)
• 1/8 teaspoon black pepper, or to taste

Optional: Replace up to 2 tablespoons of the mayonnaise with an equal amount of plain Greek yogurt for a tangier dressing. For extra crunch, add 1/4 cup finely diced celery; leave it out for the bowl-style version shown.

How to Make Bacon Ranch Chicken Salad

1. Cook and cool the bacon: If needed, lay the bacon in a medium skillet in a mostly single layer. Cook uncovered over medium heat, turning as needed. Start checking after about 6 minutes; it will usually take 8–10 minutes to become browned and crisp, depending on its thickness and the pan. Drain on paper towels or a rack, cool completely, then crumble. Reserve a little for topping if desired.
2. Mix the dressing: In a medium mixing bowl, stir together the mayonnaise, 1/4 cup ranch dressing, and black pepper until smooth.
3. Fold together the salad: Add the chicken, cheddar, green onion, and most of the cooled bacon. Fold gently so the chicken stays in distinct pieces. Add more ranch a spoonful at a time only if needed; the dressing should coat the chicken without pooling at the bottom of the bowl.
4. Chill and serve: Cover and refrigerate for 15–30 minutes if time allows. Spoon the loose, chunky salad into a bowl and scatter the reserved bacon over the top.

How to Adjust the Dressing

Chopped and shredded chicken can absorb different amounts of dressing. If the salad seems dry when first mixed or after refrigeration, stir in a small spoonful of ranch at a time until creamy. If it is too wet, fold in more cooked chicken or cheddar if available, then chill briefly.

Keeping the Bacon Crisp

Drain and cool the bacon before adding it so excess grease does not mix into the dressing. Bacon folded into the salad will soften as it sits; add any reserved pieces just before serving for a crisper topping.

Serving and Storing

Serve chilled in a bowl, or spoon the salad into sandwiches, wraps, or lettuce cups. It also pairs well with crackers or fresh vegetables.

Store covered in an airtight container in the refrigerator and use within 3–4 days. Keep it chilled when not serving, and discard it if left at room temperature for more than 2 hours. Do not reheat it. Freezing is not recommended because the mayonnaise-based dressing may separate after thawing.

Nutrition

Approximate nutrition per serving, based on 4 main-course servings: 545 calories, 46g protein, 38g fat, and 3g carbohydrates. Approximate nutrition per 100g: 295 calories, 25g protein, 20g fat, and 2g carbohydrates. Values vary with the chicken, bacon, ranch dressing, and mayonnaise used.