Save The first time I made this salad was on a Tuesday evening when I needed something that felt like a treat but would not take forever. My roommate walked in just as the bacon started sizzling and stood in the doorway because the smell was impossible to ignore.
We ended up eating standing up in the kitchen because neither of us wanted to wait for plates. Now whenever I make this for friends someone always asks for the recipe before they even finish their first bite.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays juicy while baking
- Thick-cut bacon: The extra thickness means better chew and more smoky flavor in every bite
- Mixed salad greens: A blend keeps things interesting with different textures and slight peppery notes
- Cherry tomatoes: Sweet little pops of brightness that balance the rich bacon and creamy dressing
- Red onion: Thinly sliced adds just enough bite without overpowering everything else
- Avocado: Creaminess that ties the whole salad together
- Shredded cheddar: Sharpness that cuts through the ranch and complements the smoky bacon
- Ranch dressing: Homemade lets you control the tang but store-bought works perfectly fine
- Olive oil: Helps the spices stick to the chicken and keeps it moist in the oven
- Garlic powder and smoked paprika: This combo gives the chicken so much flavor without marinating time
Instructions
- Get the oven going:
- Preheat to 400°F so it is ready when the chicken is seasoned and ready to bake.
- Season the chicken:
- Pat the chicken completely dry then rub with olive oil and all the spices.
- Bake until perfect:
- Cook for 18 to 20 minutes until the internal temp hits 165°F then let it rest.
- Crisp the bacon:
- Cook in a skillet over medium heat until super crispy then drain and chop.
- Build the base:
- Toss the greens tomatoes onion avocado and cheese in a big bowl.
- Assemble:
- Top with sliced chicken and bacon then drizzle with ranch right before serving.
Save This became my go-to for summer dinners because it feels substantial without being heavy. The first time I served it at a patio dinner my friend asked if I could make it every week.
Make It Your Own
Sometimes I swap in blue cheese instead of cheddar when I want something funkier. Grilled chicken adds nice char marks and extra flavor when the weather is nice enough to fire up the grill.
Time Savers
Rotisserie chicken works in a pinch and honestly nobody will notice. You can also cook the bacon ahead and keep it in the fridge then just reheat slightly before serving.
Serving Ideas
This salad stands alone perfectly but sometimes I serve it with warm cornbread or garlic knots. A chilled glass of Sauvignon Blanc or even iced tea makes it feel like a restaurant meal at home.
- Keep the dressing on the side for anyone watching their portions
- Add croutons if you want extra crunch and carb comfort
- Leftovers actually work for lunch the next day if stored separately
Save This salad hits every single time and nobody believes how easy it is to throw together.
Recipe FAQs
- → How should the chicken be cooked for best flavor?
Bake seasoned chicken breasts at 400°F until juices run clear and the internal temperature reaches 165°F for juicy, tender meat.
- → Can I use turkey bacon instead of pork bacon?
Yes, turkey bacon is a lighter alternative that works well while maintaining a smoky, crispy texture.
- → What salad greens are best for this dish?
A mix of romaine, arugula, and baby spinach adds variety in texture and a fresh, slightly peppery flavor.
- → How can I add more crunch to the salad?
Adding croutons or sliced nuts provides additional contrasting crunch to the tender ingredients.
- → Is there a recommended dressing alternative?
While creamy ranch is classic, a light vinaigrette can also complement the smoky bacon and rich chicken flavors.