Chicken Bacon Ranch Salad Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 0.5 cup white vinegar, 0.5 cup water, 1 tablespoon sugar and 0.5 teaspoon salt. Heat until the sugar and salt dissolve and liquid is just warm (do not boil).

Pour the warm brine over the sliced onion, pressing down so the onion is submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours). Drain before using.

Slice the chicken breasts into 1/2-inch strips or bite-sized pieces. Pat dry with paper towels.

Place the chicken pieces in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 15–30 minutes (longer for more tender chicken, up to 4 hours).

Meanwhile, combine 1 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon paprika, and 0.5 teaspoon garlic powder in a shallow dish.

Beat 1 egg in a separate shallow bowl.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it registers 350°F (175°C) or a small piece of bread sizzles and browns in about 60 seconds.

Working in batches, remove chicken from buttermilk, let excess drip off, dip into beaten egg, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.

Carefully place chicken pieces in the hot oil, do not overcrowd. Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust time for smaller or larger pieces.

Transfer fried chicken to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if making ahead.

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain and then chop into bite-sized pieces.

Roughly chop or tear salad greens and place in a large serving bowl or divide among plates. Dice tomato and shred cheddar if not pre-shredded.

In a bowl whisk together 0.5 cup mayonnaise, 0.25 cup sour cream and 0.25 cup buttermilk until smooth.

Stir in 1 tablespoon minced chives, 1 tablespoon minced parsley, 0.5 teaspoon dried dill, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.25 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasoning or thin with extra buttermilk if needed.

Refrigerate until ready to serve. Shake or whisk again before using.

Divide the mixed salad greens (6 cups) among 4 plates or one large platter.

Top the greens evenly with diced tomato (1 cup), pickled red onion (drained, 1/2 cup), chopped crisp bacon (6 slices), and shredded cheddar (3/4 cup).

Arrange the warm crispy fried chicken pieces over the salad.

Drizzle ranch dressing over each salad (about 2–3 tablespoons per serving) or serve on the side. Toss gently if desired so chicken and toppings are coated.

Serve immediately so the fried chicken remains crisp.