Bacon Ranch Chicken Salad Recipe

Course: Dinner, Salad, Sandwiches

Cuisine: American

Prep Time: 10

Cook Time: 7

Total Time: 17

Servings: people

Calories: 488kcal

This Chicken Salad packed with Bacon is a must make side or sandwich recipe. Delicious, unique, and easy.

In a skillet, cook the bacon over medium-high heat until crisp. Let cool slightly.
4 slices bacon
Once cool enough to handle, crumble the bacon into small pieces.
In a large bowl, whisk the ranch dressing, mayonnaise, garlic powder, and onion powder together.
⅓ cup ranch dressing, ⅓ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder
Add in the chicken, green onions, celery, and cooked bacon. Stir to combine. Taste and season with salt and pepper.
3 cups cooked chicken, 2 green onions, 1 rib celery, Kosher salt and freshly ground black pepper
Assemble as sandwiches with romaine and lots of chicken salad, if desired.
Ciabatta rolls, Romaine lettuce leaves

You can use shredded rotisserie chicken instead of diced chicken.
Feel free to add in chopped onion, avocado, or hard-boiled eggs for a richer chicken salad.
Serve this bacon ranch chicken salad on a ciabatta roll, croissant, or wrap for chicken salad sandwiches.
Make it into a chicken salad melt by adding a slice of cheese and microwaving or baking until melted.
Add it to a salad for a hearty lunch!
Serve it with chips or crackers as an appetizer.
Nutritional information does not include optional ingredients.

Storage: Store bacon ranch chicken salad in an airtight container in the refrigerator for up to 3 days.