Chicken Bacon Ranch Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crisp to your liking. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Reserve bacon fat on the sheet if desired for flavor (or discard).

Season chicken

While bacon cooks, pat the chicken breasts dry and trim fat. Slice each breast into 3/4–1-inch strips or cut into 1/2-inch dice after cooking. In a small bowl combine kosher salt, black pepper, and garlic powder; rub the chicken with olive oil and the seasoning blend until evenly coated.

Grill or pan-sear chicken

Heat a grill pan or skillet over medium-high heat until hot. Add 1 tablespoon olive oil (if using bacon fat, add 1 tsp bacon fat plus olive oil). Add chicken in a single layer and cook 3–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then dice into bite-sized pieces if you cooked whole breasts. Keep warm.

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth and slightly thickened.

Add chopped parsley, chives, dill, minced garlic, lemon juice, onion powder, salt, and black pepper. Stir until well combined. Taste and adjust seasoning or thickness: add up to 2 tablespoons more buttermilk to thin, or a bit more mayonnaise/sour cream to thicken. Chill in refrigerator for at least 10 minutes to allow flavors to meld (can be made up to 24 hours ahead).

If using a salad base, arrange mixed greens or chopped romaine on a serving platter or individual plates. Scatter halved cherry tomatoes over the greens.

Top the greens with diced grilled chicken and chopped crispy bacon evenly.

Drizzle the herb ranch dressing over the assembled salad (about 2–4 tablespoons per serving) or serve the dressing on the side. Sprinkle shredded cheese over the top and finish with chopped parsley and a crack of black pepper.

Serve immediately while chicken is warm and bacon is crisp. Leftover dressing keeps refrigerated in an airtight container for up to 5 days; leftover chicken and bacon keep refrigerated for 3–4 days.