Crispy Bacon Chicken Salad (Printable Version)

Hearty salad combining crispy bacon, juicy chicken, fresh greens and creamy dressing for rich flavor.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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 medium avocado, diced
07 - 1/2 cup shredded cheddar cheese

→ Dressing

08 - 1/2 cup creamy ranch dressing

→ 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 the chicken breasts on a baking sheet and bake for 18 to 20 minutes or until internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
04 - While the chicken bakes, cook bacon in a skillet over medium heat until crisp. 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 - Top the salad with sliced chicken and chopped crispy bacon.
07 - Drizzle with ranch dressing just before serving and toss gently, or serve the dressing on the side.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under 40 minutes, making weeknight dinners feel special.
  • The crispy bacon and tender chicken transform a salad into a satisfying main course that doesn't leave you hungry two hours later.
  • It's endlessly flexible—swap proteins, play with cheeses, use whatever greens you have on hand.
02 -
  • Don't skip patting the chicken dry—wet chicken will steam instead of brown, and you'll miss half the flavor.
  • Add the avocado just before serving, or toss it in lemon juice to keep it from browning if you're preparing ahead.
  • Warm chicken on cool greens is the magic—it's what makes this feel like a complete meal rather than a side dish.
03 -
  • Season your chicken generously and let those spices sit for a few minutes before baking—they'll taste more integrated into the meat rather than sitting on top.
  • Render the bacon fat first, then use a bit of it in a homemade dressing if you're making your own ranch instead of buying it.
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