I’ve been making variations of this bacon ranch chicken salad for years — it’s the kind of recipe that disappears at potlucks and saves weeknight dinners. Bright green onions, smoky bacon, sharp cheddar, and a tangy ranch-mayo mix come together with shredded rotisserie chicken for a quick, low‑carb crowd-pleaser. It’s great stuffed in a lettuce wrap, scooped onto mixed greens, or served as an easy protein-packed lunch.

Why you’ll love this dish

This salad hits a lot of home-run boxes: ultra-fast to assemble, low carb, family-friendly, and flexible enough to scale for meal prep or a party. Using store-bought rotisserie chicken shaves off an hour of cooking time while adding rich flavor. The cheddar and bacon give satisfying texture and fat, so a little goes a long way for keeping you full.

“We made this for a Sunday potluck and it was gone in 10 minutes — smoky, tangy, and perfect on crunchy lettuce.” — a quick reader review

Quick reasons to reach for this recipe:

Weeknight dinner ready in 10 minutes of hands-on time.
Budget-friendly when you use leftover or rotisserie chicken.
Low-carb and keto-friendly as written.
Kid- and guest-approved: it pairs well with simple sides and sandwiches.

For another riff on bacon-and-ranch flavors, you might like this bacon ranch chopped salad I tested for a family picnic: bacon ranch chopped salad.

How this recipe comes together

Step-by-step overview:

Make a simple ranch-mayo dressing base by whisking ranch dressing, mayo, garlic powder, and onion powder.
Combine chopped or shredded cooked chicken with cheddar, green onions, and crisp cooked bacon in a large bowl.
Toss the dressing with the chicken mixture until evenly coated.
Taste and adjust with salt and pepper. Serve chilled or at room temperature.

This short process means you can prep in under 15 minutes if your chicken and bacon are already cooked.

Gather these items

Key ingredients

2 cups cooked chicken, chopped or shredded (rotisserie chicken recommended for best flavor)
2 tbsp mayonnaise (or light mayo)
1/4 cup ranch dressing (regular or light)
1/3 cup shredded cheddar cheese
1/3 cup cooked bacon, chopped (about 3–4 slices)
2 tbsp chopped green onions (scallions)
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste

Substitution notes:

Swap Greek yogurt thin with a little water for mayo to reduce fat and add tang.
Use smoked gouda or pepper jack instead of cheddar for a flavor twist.
For lower sodium, use a low-sodium ranch and rinse canned chicken if using.

Step-by-step instructions

In a small bowl, whisk together the ranch dressing, mayonnaise, garlic powder, and onion powder until smooth.
In a large bowl, combine the cooked chicken, shredded cheddar, chopped bacon, and chopped green onions.
Pour the ranch-mayo mixture over the chicken mixture.
Toss everything together until the chicken and add‑ins are evenly coated.
Season with salt and pepper to taste. Start with a small pinch of each and adjust.
Chill for 15–30 minutes if you prefer it cold, or serve immediately at room temperature.

Serving tips in the directions: spoon into lettuce cups, pile on a bed of baby spinach, or use as a filling for low-carb wraps.

Best ways to enjoy it

Lettuce wraps: Bibb or romaine leaves make crisp, low-carb cups.
Salad topper: Heap on mixed greens with cucumber and tomatoes for a fuller salad.
Sandwich option: Use a low-carb or whole-grain bread if carbs aren’t a concern.
Snack plates: Serve with celery sticks, cucumber slices, or pickles for a crunchy contrast.

If you want another hearty pairing with similar textures, try serving alongside a crunchy chicken option like this crispy parmesan chicken with avocado salad: crispy parmesan chicken with avocado salad.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 3–4 days. Keep chilled at 40°F (4°C) or below.
Freezing: I don’t recommend freezing once mixed with ranch and cheese — the texture of mayo-based dressings can change. If you must, freeze the cooked chicken portion separately for up to 2 months, then thaw and mix with fresh dressing.
Reheating: Serve cold or at room temperature. If you prefer warm chicken salad, gently reheat the chicken alone (microwave or skillet), then toss with dressing just before serving.
Food safety: Discard if left out at room temperature longer than 2 hours (1 hour above 90°F/32°C).

Pro chef tips

Use warm rotisserie chicken right from the store but cool slightly before adding to mayo-based dressing to avoid thinning it out.
Crisp the bacon extra well so it stays crunchy in the salad — undercooked bacon softens and makes the salad soggy.
Shred chicken with two forks for irregular pieces that hold dressing better than finely chopped cubes.
If you like bright acidity, add 1 tsp lemon juice or a splash of apple cider vinegar to the dressing.
Make a double batch of dressing and store it separately for up to 5 days; toss with chicken just before serving to keep ingredients crisper.

For a spicy, cheesy snack with similar flavors, check out these cheesy jalapeño ranch chicken poppers I tested: cheesy jalapeño ranch chicken poppers.

Creative twists

Avocado ranch: Fold in diced avocado for creaminess and healthy fats.
Greek-style: Swap ranch for tzatziki and cheddar for feta. Serve in romaine for a Mediterranean spin.
Dairy-free: Replace cheddar with chopped roasted red peppers and use a dairy-free mayo and ranch alternative.
Extra crunch: Add toasted sunflower seeds or chopped celery.
Spicy kick: Stir in 1/4 tsp cayenne or a few dashes of hot sauce.

Your questions answered

Q: Can I make this ahead for meal prep?
A: Yes — store the salad in an airtight container in the fridge for up to 3–4 days. For best texture, store dressing separately and toss just before serving if you want crunchy bacon and fresh green onions.

Q: Is this recipe keto-friendly?
A: Yes. As written, it’s low carb and fits a keto plan. Swap light mayo/ranch for full-fat versions if you’re tracking higher fat intake for keto macros.

Q: Can I use canned chicken or turkey?
A: You can. Drain and pat canned chicken dry to remove excess liquid. Rotisserie chicken, however, gives better flavor and texture.

Q: How can I reduce sodium?
A: Use low-sodium ranch, low-sodium bacon (or less bacon), and a reduced-salt cheddar. Taste before adding extra salt.

Q: Will the bacon stay crispy?
A: Bacon will soften over time in the dressing. To keep some crunch, reserve a portion of cooked bacon and sprinkle it on right before serving.

Conclusion

This Bacon Ranch Chicken Salad with Cheddar is a speedy, satisfying low-carb option that works for lunches, casual dinners, and potlucks. If you want more low-carb takes on the same flavor profile, check this detailed version from Joy Filled Eats: Bacon Ranch Keto Chicken Salad – Low Carb EASY | Joy Filled Eats. For another home-cook’s spin with helpful tips, see Bobbi’s Kozy Kitchen’s recipe: Keto Bacon Ranch Chicken Salad – Bobbi’s Kozy Kitchen.

Enjoy making it your own — and remember, rotisserie chicken is the shortcut that turns this from “what’s for dinner?” into “this was easy and delicious.”

Bacon Ranch Chicken Salad

A quick, low-carb chicken salad featuring smoky bacon, sharp cheddar, and a tangy ranch-mayo mix perfect for potlucks and quick weeknight dinners.

Prep Time 10

Total Time 10

Serving Size servings

Ingredients

Salad Ingredients

2 cups cooked chicken, chopped or shredded (rotisserie chicken recommended)
1/4 cup ranch dressing (regular or light)
2 tbsp mayonnaise (or light mayo)
1/3 cup shredded cheddar cheese
1/3 cup cooked bacon, chopped (about 3–4 slices)
2 tbsp chopped green onions (scallions)
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste

Instructions

Preparation

In a small bowl, whisk together the ranch dressing, mayonnaise, garlic powder, and onion powder until smooth.
In a large bowl, combine the cooked chicken, shredded cheddar, chopped bacon, and chopped green onions.
Pour the ranch-mayo mixture over the chicken mixture.
Toss everything together until the chicken and add-ins are evenly coated.
Season with salt and pepper to taste. Start with a small pinch of each and adjust.
Chill for 15–30 minutes if you prefer it cold, or serve immediately at room temperature.