Chicken Bacon Ranch Salad

Peanut butter and jelly.

Ham and Swiss.

Ice cream and hot fudge.

There are just certain ingredients that go so well together, we being to automatically combine them in our minds.

Chicken + Bacon + Ranch is definitely one of those combinations. If you are a fan of ranch dressing, I’m sure you’ve found a variety of items to put it on aside from your standard garden salad. Personally, I believe bacon is a welcome addition to just about any meal and chicken is so versatile that you can add it to just about anything.

Combining these three flavors into a salad was a no brainer.

Chicken Bacon Ranch Salad
Adapted from: Melissa’s Southern Style Kitchen
Servings: 6
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    • 1 rotisserie chicken

    • 6 slices bacon, cooked and crumbled

    • 6 cups spring mix lettuce

    • 6 hardboiled eggs

    • 3 bell peppers, diced (any colors)

    • 2 cups corn, cooked and cooled

    • 1 cup red cabbage, chopped

    • 1 pint grape (or cherry) tomatoes

    • ½ red onion, minced

    • ½ cup green onions, diced

    • 2 avocados, sliced

    • Ranch dressing homemade or store bought

1. Remove meat from the rotisserie chicken and dice.
2. Slice the hard-boiled eggs into quarters.
3. Rinse, dry and tear the lettuce. Place in the bottom of a bowl.
4. Add a layer of bell peppers, corn, cabbage and red onion. Top with chicken and bacon, followed by grape tomatoes, hard-boiled eggs and avocado. Sprinkle green onions on top.
5. Drizzle with dressing.

If you are serving for a crowd, a large glass bowl or trifle dish would be a great vessel to use to show off all of the ingredients within. I made this for my lunch each week and kept everything in separate containers in the fridge. Each morning I transferred everything into one bowl and took it to work.

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