Crispy Bacon Chicken Salad (Printable)

A vibrant salad combining bacon, chicken, mixed greens, cherry tomatoes, avocado, and cheddar cheese.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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 (store-bought or homemade)

→ 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 - Set the 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 - Place the chicken breasts on a baking sheet and bake for 18 to 20 minutes, until juices run clear and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice.
04 - While chicken bakes, cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-size pieces.
05 - In a large bowl, toss together mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese.
06 - Arrange the sliced chicken breasts and chopped bacon on top of the salad mixture.
07 - Drizzle with ranch dressing just before serving and toss gently to combine, or serve the dressing on the side.

# Expert Tips:

01 -
  • The bacon gets so crispy it stays crunchy even when the dressing hits it, which shouldn't work but absolutely does.
  • You can have this on the table in less than an hour, and it feels like you actually tried.
  • It tastes restaurant-quality but uses ingredients you probably already have stocked.
02 -
  • Dressing the salad more than five minutes before eating turns everything into a soggy mess—patience here pays off in texture.
  • Resting the chicken for those five minutes after cooking makes the difference between dry and juicy, so don't skip it no matter how hungry you are.
  • Avocado breaks down and browns if exposed to air too long, so slice and dice it right before assembly.
03 -
  • Buy a meat thermometer if you don't have one—it removes all the guesswork from cooking chicken and makes you look like you know what you're doing.
  • Make your own ranch dressing from sour cream, mayo, fresh herbs, and a bit of buttermilk if you want this to taste slightly more elevated than store-bought.
Go Back