Crispy Bacon Chicken Salad (Printer-friendly)

A fresh, hearty salad featuring crispy bacon, tender chicken, mixed greens, and creamy dressing.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 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 - Set the oven to 400°F. Prepare for baking the chicken breasts.
02 - Pat the chicken breasts dry. 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 the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
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 - In a large bowl, combine mixed greens, halved cherry tomatoes, sliced red onion, diced avocado, and shredded cheddar cheese.
06 - Arrange sliced chicken and chopped bacon over the salad ingredients.
07 - Drizzle ranch dressing over the salad just before serving. Toss gently or serve dressing on the side as preferred.

# Expert Advice:

01 -
  • The bacon stays crispy even after it sits on the warm chicken, which honestly feels like a small miracle.
  • You can have this on the table in under an hour without any stress or complicated techniques.
  • It's the kind of salad that fills you up completely, so you don't find yourself raiding the fridge an hour later.
02 -
  • Don't skip the resting step after the chicken comes out of the oven—those 5 minutes save you from dry meat that no amount of dressing can fix.
  • Add the avocado at the very last second; it browns fast and turns that beautiful green color gray in minutes.
03 -
  • Toast your bacon in the oven on a sheet tray instead of a skillet if you're making this for more people—it cooks evenly and you don't have to watch it.
  • Pound your chicken to an even thickness before seasoning so every bite cooks at the same rate and stays juicy.
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