Crispy Bacon Chicken Salad (Printable)

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

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approx. 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 - 1/2 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

# Directions:

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 seasoned chicken on a baking sheet and bake for 18 to 20 minutes until juices run clear and internal temperature reaches 165°F; rest for 5 minutes, then slice.
04 - While chicken bakes, cook bacon in a skillet over medium heat until crisp; drain on paper towels and chop into bite-size pieces.
05 - In a large bowl, toss mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese.
06 - Top salad with sliced chicken and chopped bacon.
07 - Drizzle ranch dressing over the salad just before serving and toss gently, or serve dressing on the side.

# Expert Advice:

01 -
  • The combination of warm chicken and crispy bacon against cool, fresh greens hits every texture craving at once.
  • It comes together in forty minutes but tastes like you've been planning it all day.
  • This is gluten-free (as long as your dressing is), crowd-pleasing, and adaptable to whatever you have on hand.
02 -
  • Don't skip letting the chicken rest after it comes out of the oven—those five minutes make the difference between juicy and stringy.
  • If your avocado isn't quite ripe yet, slice and add it just before serving so it doesn't brown.
03 -
  • Buy thick-cut bacon and cook it until it's really crispy—thin bacon disappears into the background, but thick bacon holds its own against the dressing.
  • Toast a handful of sunflower seeds or pepitas in a dry skillet right before serving and scatter them over the salad for a professional-looking finish and extra crunch.
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