Pin it The first time I made this salad was on a chaotic Tuesday evening when my youngest declared she was suddenly hungry again after school activities. I threw together whatever was in the fridge, expecting complaints about salad for dinner, but the crunch of bacon and seasoned chicken won everyone over. Now it is the most requested meal when we want something filling but not heavy.
Last summer, I served this at a backyard dinner and watched my brother in law go back for thirds. He said he would never choose salad over a burger, but here we were. The way the warm sliced chicken slightly wilts the greens underneath while the toppings stay crisp is something I did not plan but now do on purpose every time.
Ingredients
- 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning or the spices will not stick properly
- 6 slices thick cut bacon: Thick cut holds up better in the salad and gives you that substantial chewy crisp
- 6 cups mixed salad greens: Use whatever looks freshest at the store but include something with crunch like romaine
- 1 cup cherry tomatoes halved: These little bursts of juice cut through the rich bacon and cheese
- 1/2 red onion thinly sliced: Soak the slices in cold water for ten minutes if you want to mellow the sharp bite
- 1 avocado diced: Wait until the last minute to prep this or toss with lemon juice to prevent browning
- 1/2 cup shredded cheddar cheese: The sharpness balances the creamy dressing perfectly
- 1/2 cup creamy ranch dressing: Homemade is best but store bought works fine just check the seasoning
- 1 tbsp olive oil: Helps the spices adhere and keeps the chicken moist during baking
- 1/2 tsp garlic powder: Use powder instead of fresh garlic for even distribution without burning
- 1/2 tsp smoked paprika: This subtle smokiness makes the chicken taste like it came off a grill
- Salt and freshly ground black pepper: Season generously but remember the bacon and cheese are already salty
Instructions
- Season and bake the chicken:
- Preheat your oven to 400F and rub the chicken breasts with olive oil garlic powder smoked paprika salt and pepper until evenly coated. Bake for 18 to 20 minutes until the juices run clear and the internal temperature hits 165F then let it rest for five minutes before slicing.
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it reaches your preferred level of crispness. Drain on paper towels and chop into bite size pieces that will distribute nicely throughout the salad.
- Build the salad base:
- In a large salad bowl toss together the mixed greens cherry tomatoes red onion avocado and shredded cheddar cheese. Leave the chicken and bacon aside for now so they stay distinct and do not get lost in the mix.
- Assemble and serve:
- Arrange the sliced warm chicken and chopped bacon over the top of the salad. Drizzle with ranch dressing just before serving and either toss gently to combine everything or pass the dressing at the table so everyone can add their own amount.
Pin it This salad has become my answer to people who say they do not do salads for dinner. My neighbor tried it skeptically and called me two days later asking exactly what I had put in it because nothing she made at home tasted the same. The secret was just not overthinking it and letting each ingredient stay itself.
Make It Your Own
Sometimes I use grilled chicken instead especially in summer when the grill is already going. The char marks add something that baking cannot replicate and it keeps the kitchen cool. Rotisserie chicken works too if you need to get dinner on the table in under ten minutes.
Dressing Matters
Homemade ranch with fresh herbs changes everything but I keep a good bottle of store bought for busy weeks. Whisk in a teaspoon of buttermilk if the dressing feels too thick and adjust the garlic powder to your taste. The dressing should coat the leaves lightly not drown them.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the bacon and dressing without overwhelming the fresh vegetables. I have also served this with crusty garlic bread for those who need something to dip and cold iced tea with lemon for a lighter option.
- Warm the salad plates for a restaurant touch that keeps the greens from wilting too fast
- Add croutons only right before serving or they become soggy within minutes
- Cook extra bacon because you will definitely want snack pieces while prepping
Pin it Make this once and you will understand why salad for dinner stopped sounding like compromise and started feeling like a choice. The combination of textures and flavors just works every single time.
Common Questions
- → How should I cook the chicken for best results?
Pat the chicken dry and season with olive oil, garlic powder, smoked paprika, salt, and pepper. Bake at 400°F (200°C) for 18-20 minutes until cooked through, then let it rest before slicing to retain juiciness.
- → Can I substitute the bacon with a healthier option?
Yes, turkey bacon provides a lighter alternative while still adding smoky flavor and crispiness to the salad.
- → What kind of greens work best in this salad?
A mix of romaine, arugula, and baby spinach creates a fresh, textured base that complements the rich toppings.
- → Is it better to toss the salad with dressing or serve it on the side?
Drizzling the creamy ranch just before serving helps maintain the crispness of the greens, but offering it on the side lets guests control the amount.
- → How can I add extra crunch to the salad?
Incorporate croutons or swap shredded cheddar for crumbled blue cheese to enhance texture and flavor depth.