Chicken Bacon Ranch Salad Recipe
Chopped romaine tossed in our house-made ranch dressing with grilled chicken breast, diced tomatoes, red onion, bacon bits, and cheddar cheese.
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Ingredients
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Salad
House Ranch Dressing
For Grilling Chicken
Method
House Ranch Dressing
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth.
Stir in 1/2 cup buttermilk gradually until you reach a pourable but creamy consistency (add an extra tablespoon if needed).
Add 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon sugar or honey (optional).
Whisk thoroughly to combine. Taste and adjust seasoning—add more salt, pepper, or lemon juice to balance tang and saltiness.
Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 48 hours ahead). Stir or whisk again before using.
Grilling the Chicken
Pat the chicken breasts dry. Pound lightly to even thickness if needed for even cooking.
Brush both sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika (optional).
Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates or pan.
Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Avoid pressing down on the chicken.
Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.
Assembling the Salad
Place 8 cups chopped romaine lettuce into a large mixing bowl or divide among 4 salad plates for individual servings.
Add 1 cup diced tomatoes and 1/4 cup thinly sliced red onion to the lettuce.
Top with the sliced grilled chicken breasts, distributing evenly across servings.
Crumble 6 cooked bacon slices over the salad and sprinkle 1 cup shredded sharp cheddar cheese on top.
Drizzle house ranch dressing over the salad — about 2–3 tablespoons per serving (adjust to taste). Toss gently to coat, or serve dressing on the side if preferred.