Here’s a long, detailed recipe for a delicious Bacon Ranch Chicken Salad, including homemade ranch dressing, step-by-step instructions, and helpful tips:
Bacon Ranch Chicken Salad Recipe
Servings
: 6–8
Prep Time
: 30 minutes
Cook Time
: 20 minutes
Chill Time
(optional): 30–60 minutes
Total Time
: ~1.5 hours
Ingredients
For the Chicken Salad Base
- 3 cups cooked chicken, chopped or shredded (rotisserie, grilled, or poached)
- 1 cup cooked bacon, crumbled (about 8–10 slices)
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese (optional for extra richness)
- 1/4 cup chopped fresh parsley or green onions (for garnish)
For the Homemade Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk (adjust for desired consistency)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill weed
- 1/2 tsp dried parsley
- 1/2 tsp dried chives (or fresh if available)
- Salt and pepper to taste
- 1–2 tsp lemon juice or white vinegar (for tang)
Instructions
1. Cook the Chicken (if not pre-cooked)
- Option 1: Poach 2 large chicken breasts in salted water or broth for 15–18 minutes until cooked through. Let cool and shred or dice.
- Option 2: Grill or pan-sear for added flavor and chop once cooled.
- Tip: Rotisserie chicken is a great time-saver and adds flavor.
2. Cook the Bacon
- Cook bacon strips in a skillet over medium heat until crisp (about 10–12 minutes). Drain on paper towels and crumble once cooled.
- Alternatively, bake bacon in a 400°F (200°C) oven for 15–18 minutes on a foil-lined sheet for hands-free prep.
3. Prepare the Vegetables
- Dice red onion and celery finely for a better texture. If you want a milder onion flavor, soak the diced red onion in cold water for 5 minutes and drain.
- Chop parsley or green onions for garnish.
4. Make the Ranch Dressing
In a medium bowl, whisk together:
- Mayonnaise
- Sour cream
- Buttermilk
- Dijon mustard
- Garlic powder, onion powder, dill, parsley, and chives
- Lemon juice or vinegar
- Salt and pepper to taste
Adjust seasoning or thickness to your liking. Chill for 15 minutes to develop flavors if possible.
5. Assemble the Salad
In a large mixing bowl, combine:
- Shredded chicken
- Crumbled bacon
- Celery
- Red onion
- Shredded cheddar cheese (if using)
Pour the ranch dressing over the mixture. Stir until everything is evenly coated.
6. Chill and Serve
- For best flavor, refrigerate for 30–60 minutes before serving.
- Garnish with parsley or green onions before serving.
Serving Suggestions
- Serve on a bed of lettuce for a low-carb option.
- Use it in sandwiches, wraps, or lettuce cups.
- Spoon onto crackers or use as a dip for veggies.
- Add to pasta for a hearty ranch pasta salad twist.
Storage
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Stir before serving as the dressing may settle.
Tips & Variations
- Add-ins: Try chopped pickles, hard-boiled eggs, cherry tomatoes, or avocado.
- Spicy twist: Add a splash of hot sauce or a pinch of cayenne pepper.
- Healthier version: Substitute Greek yogurt for sour cream or part of the mayo.
- Keto-friendly: Keep cheese and bacon, skip sweet dressings or crackers.