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.
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.
Notes
For best texture, store dressing separately until just before serving. Avocado, Greek yogurt, or dairy-free alternatives can be used for variations.