Save Pin This salad showed up on my dinner table by accident. I was meal prepping for the week and had leftover chicken from the night before plus a package of bacon that needed cooking. Ten minutes into an everything-but-the-kitchen-sink moment I realized this accidental combination was actually something special.
My sister visited last summer and requested something healthy but satisfying. I threw this together hoping for the best. She went back for thirds and now requests it every time she visits.
Ingredients
- 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so the spices actually stick and create a nice crust
- 6 slices thick-cut bacon: Thick-cut holds up better in salads and gives you those substantial crispy bits everyone fights over
- 6 cups mixed salad greens: Mix textures and flavors by combining sturdy romaine with peppery arugula and tender baby spinach
- 1 cup cherry tomatoes: Leave them at room temperature while prepping so they burst with juice when you bite into them
- 1/2 red onion: Soak the thin slices in ice water for 10 minutes if raw onion is too sharp for your taste
- 1 avocado: Choose one that yields slightly to gentle pressure but still feels firm for perfect diced pieces
- 1/2 cup shredded cheddar cheese: Sharp cheddar adds a tangy punch that cuts through the rich bacon and creamy dressing
- 1/2 cup creamy ranch dressing: Homemade gives you control over ingredients but quality store-bought works perfectly fine
- 1 tbsp olive oil: Helps the seasoning adhere to the chicken and promotes even browning in the oven
- 1/2 tsp garlic powder: Use powder instead of fresh garlic for the rub to avoid burning during roasting
- 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what you did differently
- Salt and freshly ground black pepper: Season more generously than you think you need since salad components need flavor pop
Instructions
- Get your oven ready:
- Preheat to 400F with the rack in the middle position for even heat distribution
- Season the chicken:
- Rub the olive oil all over both breasts then sprinkle with garlic powder smoked paprika salt and pepper pressing the spices into the meat
- Roast to perfection:
- Place chicken on a rimmed baking sheet and bake for 18 to 20 minutes until juices run clear and a thermometer reads 165F in the thickest part
- Let it rest:
- Set the chicken aside for 5 minutes loosely covered with foil so the juices redistribute then slice into strips
- Crisp the bacon:
- Cook bacon in a cold skillet over medium heat turning occasionally until fat renders and slices are evenly crisp then drain on paper towels
- Build your base:
- Toss mixed greens with halved cherry tomatoes sliced red onion diced avocado and shredded cheddar in your largest salad bowl
- Assemble the masterpiece:
- Arrange sliced chicken and chopped bacon on top and drizzle with ranch just before serving or pass dressing at the table
Save Pin This became my goto dinner after long work days. Something about assembling components makes it feel like cooking without the effort.
Making It Yours
Swap grilled chicken for roasted or use a rotisserie chicken from the store to cut down active time. The smoked paprika rub still works magic on precooked meat if you warm it through in a pan with a little oil.
Dressing Choices
Ranch is classic but blue cheese dressing creates that steakhouse wedge salad vibe. For brightness try a lighter balsamic vinaigrette to cut through the bacon and cheese.
Make Ahead Strategy
Cook the bacon up to 2 days ahead and store it in the fridge. Season and roast the chicken the night before then reheat gently before serving. Keep all the chopped vegetables separate in containers so nothing gets soggy.
- Wait to dress the salad until the moment you sit down
- Toast extra bacon for bacon lovers who want more crunch
- Have warm bread ready to soak up any extra dressing at the bottom of the bowl
Save Pin This salad proves that simple ingredients treated with care can become something people request by name.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and bake at 400°F until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- → Can I cook bacon without a skillet?
Yes, bacon can be baked on a sheet pan in the oven until crispy, which also reduces grease splatter.
- → What are good alternatives for ranch dressing?
Try blue cheese dressing, a light vinaigrette, or avocado-based dressings to complement the salad flavors.
- → How to make this dish gluten-free?
Use gluten-free ranch dressing and verify bacon packaging to avoid additives containing gluten.
- → Can I prepare ingredients ahead of time?
Cook chicken and bacon in advance, store separately, and assemble salad components just before serving for freshness.