Chicken Bacon Ranch Recipe

Prepare dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup Greek yogurt until smooth.

Add 1/4 cup buttermilk (or milk mixed with 1 tsp lemon juice), 1 tsp lemon juice and 1/2 tsp apple cider vinegar. Whisk until combined and slightly thinned to a pourable consistency. Add more buttermilk a teaspoon at a time if you prefer thinner dressing.

Stir in minced garlic, chopped dill, chives and parsley. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or acidity as needed.

Cover and refrigerate for at least 20 minutes to let flavors meld (can be made up to 48 hours ahead). Stir again before serving.

Prepare chicken

Pat chicken breasts dry with paper towels. Lightly butterfly if very thick or pound to an even 1/2–3/4 inch thickness for even cooking.

In a small bowl combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt (use less if bacon is very salty) and 1/2 tsp black pepper. Rub the spice mix over both sides of the chicken breasts and drizzle with 2 tbs olive oil, rubbing to coat evenly.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add chicken and sear 4–5 minutes per side until golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Transfer to a plate, tent with foil and let rest 5 minutes, then slice into 1/2-inch strips.

Cook smoky confit bacon

If using pre-made confit bacon, reheat gently in a skillet over medium-low for 2–3 minutes each side until warmed and slightly crisped at the edges. If using raw bacon, cook over medium heat until crisp, then drain on paper towels. Chop into 1-inch pieces.

Thinly slice half a red onion into half-moons. If you prefer a milder onion, soak slices in cold water for 5 minutes and drain.

Halve the cherry tomatoes. Slice optional cucumber into half-moons if using.

In a large bowl, combine 6 cups mixed salad leaves, halved cherry tomatoes (1.5 cups), sliced red onion, and cucumber (if using). Toss gently to combine.

Arrange tossed salad onto serving plates or a large platter. Top with sliced chicken and scatter chopped smoky confit bacon over the top.

Drizzle desired amount of chilled homemade ranch over each portion (about 2–3 tbs per serving) or serve the dressing on the side. Garnish with a sprinkle of chopped fresh chives.

Serve immediately while chicken is warm. Leftover dressing keeps refrigerated up to 4 days.