Bookmark
Bacon Ranch Chicken Salad is my favorite quick fix for lunches and summer potlucks. It delivers all the comfort of classic chicken salad with bold savory upgrades from crispy bacon and ranch seasoning. Whether made with mayonnaise or a lighter Greek yogurt base, this salad is creamy rich and packed with texture.
My go to combo is half mayonnaise and half Greek yogurt because it gives the perfect creamy texture without overwhelming tang
Ingredients
- Shredded cooked chicken: adds the base protein I prefer oven baked chicken for full flavor
- Mayonnaise or Greek yogurt: creamy base that binds everything together Greek yogurt brings a light tang
- Ranch seasoning: provides zesty depth opt for dry seasoning or creamy ranch dressing for variation
- Bacon crumbles: bring smokiness and crisp bite thick cut bacon works best
- Sharp cheddar cheese: brings strong savory notes look for blocks instead of pre shredded for best melt and flavor
- Celery: delivers cool crunch go for firm stalks with no soft spots
- Green onion: adds freshness and a bit of sharpness slice thin for better balance
Step-by-Step Instructions
- Cook the Chicken:
- Preheat oven to 375 degrees Fahrenheit. Season boneless chicken breasts with salt pepper garlic powder and onion powder then drizzle with olive oil. Place on a baking sheet and roast for 30 to 40 minutes or until the thickest part reaches 165 degrees. Let it cool then shred into fine strands with forks or chop finely
- Prepare the Bacon:
- Lay bacon slices flat on a sheet pan and bake at the same oven temperature for 10 to 15 minutes until crisp. Once cooled blot with paper towels to remove grease then dice into small crumbles
- Mix the Salad:
- In a large mixing bowl combine shredded chicken bacon cheddar celery green onion ranch seasoning and either mayonnaise or Greek yogurt. Stir gently until everything is evenly coated and cohesive
- Serve or Store:
- Spoon into sandwiches wraps or over fresh salad greens. It also works great as a dip with crackers. Store in an airtight container for up to four days in the fridge
Bookmark
I especially love the green onions in this salad because they give just the right brightness without overpowering the other rich flavors
Storage Tips
This salad keeps well in the fridge for four full days. I like to portion it into small containers right after mixing so I can grab and go throughout the week. Avoid freezing as dairy based dressings tend to separate when thawed
Ingredient Substitutions
You can replace ranch seasoning with creamy ranch dressing but reduce the mayo or yogurt to balance texture. Red onions or fresh chives can stand in for green onion. For dairy free use a vegan mayo and skip the cheese
Serving Suggestions
Serve with crackers toasted sourdough or in a soft wrap. For a lighter meal spoon into cucumber boats or lettuce leaves. Grapes apples or chips make great refreshing sides
Bookmark
Cultural Context
This version is a homemade spin on a Chicken Salad Chick favorite known as Sassy Scotty. The Southern roots show in the rich flavors creamy base and bacon everything combo
Frequently Asked Questions About Recipes
- → Can I use canned chicken?
Yes, canned chicken is a convenient substitute. Be sure to drain it thoroughly before using for the best texture.
- → Can I freeze this dish?
Freezing is not recommended, as ingredients like mayo, yogurt, and celery may separate or become watery after thawing.
- → How do I make it lighter?
Substitute some or all of the mayonnaise with Greek yogurt to reduce calories while keeping a creamy texture and tangy flavor.
- → What are some serving suggestions?
Serve with crackers, in a sandwich or tortilla wrap, or scoop into cucumber boats for a refreshing, low-carb option.
- → How long does it keep in the fridge?
Store in an airtight container and enjoy within four days for best flavor and freshness.
- → Can I prep it ahead for the week?
Yes, it’s great for meal prep. Make a large batch and portion it out for easy lunches or snacks throughout the week.