Crispy Bacon Chicken Salad (Printer View)

A flavorful salad with crispy bacon, tender chicken breast, fresh greens, and creamy ranch dressing.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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

→ 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

# Method:

01 - Set oven temperature to 400°F (200°C).
02 - Pat chicken breasts dry and rub evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Arrange chicken on a baking sheet. Bake for 18 to 20 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Rest for 5 minutes, then slice.
04 - In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and chop into bite-size pieces.
05 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, diced avocado, and shredded cheddar cheese.
06 - Top salad with sliced chicken and chopped bacon.
07 - Drizzle ranch dressing over salad just before serving. Toss gently to combine or serve dressing on the side.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent way more effort than you actually did.
  • Crispy bacon and tender chicken balanced with fresh greens means everyone at the table gets exactly what they want.
  • The combination of textures and flavors feels restaurant-quality but lives firmly in your weeknight rotation.
02 -
  • Undercooked chicken is never worth the risk, but overcooked chicken turns rubbery—that 165°F temperature and 5-minute rest are non-negotiable for juicy results.
  • If your bacon softens up, it's because moisture from the other ingredients is steaming it. The secret is waiting to add the bacon until the very last second, or serving it on the side if you're making this ahead.
03 -
  • A meat thermometer takes the guesswork out of chicken—165°F is your target, and the rest time is what separates juicy from dry.
  • Slice the chicken while it's still warm but after it's rested, which keeps it tender and makes it easy to portion neatly over the salad.
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