Save The first time I made this salad was actually on a Tuesday evening when I had no plan for dinner. I had chicken in the fridge and a package of bacon that needed to be used, so I just threw everything together. My husband took one bite and asked if we could have it every week.
I served this at a summer barbecue last year and people kept asking for the recipe. They could not believe something this satisfying came together in forty minutes. The best part was watching my friend who claims to hate salads actually go back for seconds.
Ingredients
- Chicken breasts: Two large boneless skinless breasts work perfectly here. I have learned that pounding them to even thickness helps them cook evenly so you do not end up with dry edges.
- Thick-cut bacon: The thick slices really do matter. They stay meaty and crisp instead of turning into those sad wispy bits that just sort of disintegrate.
- Mixed salad greens: I love using a combination of romaine for crunch arugula for pepperiness and baby spinach for substance. The mix keeps every bite interesting.
- Cherry tomatoes: Halving them releases all their juices which mix with the dressing to create this incredible flavor at the bottom of the bowl.
- Red onion: Thinly sliced is key. I soak the slices in ice water for ten minutes to mellow the bite while keeping that gorgeous color.
- Avocado: Wait until the last minute to dice it. I learned this the hard way after making a bowl of brown guacamole salad once.
- Shredded cheddar: The sharpness cuts through the rich bacon and creamy dressing. You could use blue cheese if you want to get fancy.
- Ranch dressing: Make your own if you have time but store bought works perfectly fine. Just check the label if you need it to be gluten free.
- Olive oil: Helps the seasoning stick to the chicken and keeps it from drying out in the oven.
- Garlic powder: I prefer powder here because fresh garlic can burn in the high heat of the oven.
- Smoked paprika: This is the secret ingredient. It gives the chicken this gorgeous smoky flavor that pairs so well with the bacon.
- Salt and pepper: Season generously. Chicken needs salt to taste like anything at all.
Instructions
- Get the oven going:
- Preheat to 400°F and pat the chicken completely dry with paper towels. This helps the seasoning stick and promotes better browning.
- Season the chicken:
- Rub the olive oil all over then sprinkle with garlic powder smoked paprika salt and pepper. Really massage it in so every bite is flavorful.
- Bake it up:
- Place chicken on a baking sheet and bake for 18 to 20 minutes. The juices should run clear and it should reach 165°F internally then let it rest for five minutes before slicing.
- Crisp the bacon:
- Cook bacon in a skillet over medium heat until perfectly crispy. Drain on paper towels and chop into bite size pieces.
- Build the salad base:
- In a large salad bowl toss together the mixed greens cherry tomatoes red onion avocado and shredded cheddar.
- Assemble everything:
- Arrange sliced chicken and chopped bacon right on top. Let everyone see those gorgeous layers.
- Dress and serve:
- Drizzle with ranch dressing just before serving. You can toss it all together or serve dressing on the side so people can choose their own amount.
Save This has become my go to when friends come over for lunch because it feels special but does not keep me stuck in the kitchen. We sit around the table picking at the bowl long after we should be full.
Make It Your Own
Swap grilled chicken or even a store bought rotisserie chicken if you are short on time. I have made this with turkey bacon and it still hits the spot when I want something lighter.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the richness beautifully. For something non alcoholic iced tea with a squeeze of lemon is just right.
Texture Magic
Sometimes I add croutons for extra crunch or swap the cheddar for blue cheese when I want to feel fancy. The beauty of this salad is how well it plays with whatever you have on hand.
- Toast some bread cubes with olive oil and garlic for homemade croutons
- Try different cheeses like goat cheese feta or pepper jack
- Add hard boiled eggs for extra protein if you are really hungry
Save This is the salad that converted me. I hope it brings as many easy happy dinners to your table as it has to mine.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Season the chicken breasts well and bake at 400°F until the internal temperature reaches 165°F. Let resting for 5 minutes preserves juices before slicing.
- → Can I substitute bacon with a healthier option?
Yes, turkey bacon can be used for a leaner choice without sacrificing savory flavor and texture.
- → What types of greens work best in this dish?
Mixed salad greens such as romaine, arugula, and baby spinach provide a fresh and varied texture complementing the protein and bacon.
- → Is it possible to make the dressing from scratch?
Absolutely, a creamy ranch-style dressing can be prepared using mayonnaise, sour cream, herbs, and spices for personalized flavor.
- → How can I add more crunch to the salad?
Incorporate croutons or toasted nuts to introduce an additional crispy element that contrasts well with the tender chicken and soft avocado.