Crispy Bacon Chicken Salad (Printable view)

A vibrant salad with crispy bacon, tender chicken, fresh greens, cherry tomatoes, avocado, and creamy dressing.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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 - ½ red onion, thinly sliced
06 - 1 avocado, diced
07 - ½ cup shredded cheddar cheese

→ Dressing

08 - ½ cup creamy ranch dressing

→ Seasonings & Oil

09 - 1 tablespoon olive oil
10 - ½ teaspoon garlic powder
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Set 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 chicken on a baking sheet and bake for 18 to 20 minutes or until internal temperature reaches 165°F (74°C). Allow to rest 5 minutes, then slice.
04 - While chicken bakes, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - Combine mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese in a large salad bowl.
06 - Arrange sliced chicken and chopped bacon over the salad mixture.
07 - Drizzle ranch dressing over the salad just before serving and toss gently, or serve dressing on the side.

# Expert Advice:

01 -
  • The bacon gets you every time—crispy, salty, and somehow it makes everything taste like you tried harder than you actually did.
  • It's one of those rare meals where vegetables feel exciting because they're balanced with rich, creamy dressing and melted cheese.
  • Ready in under an hour with zero stress, so you can serve it when friends drop by unexpectedly.
02 -
  • Hot chicken on cold greens is the whole point—the temperature contrast and the way the heat softens the avocado slightly makes this work.
  • Don't dress the salad until right before eating, or the greens turn into sad, soggy disappointment within minutes.
  • Check your ranch dressing label if gluten matters to you; many store-bought versions sneak it in.
03 -
  • Slice your chicken while it's still slightly warm; cold chicken gets a little tough and harder to cut cleanly.
  • If you're using store-bought ranch, taste it first because brands vary wildly in how salty and thick they are.
Go Back