American · Lunch
Bacon Ranch Chicken Salad
Grilled chicken breast sliced over crisp romaine with cherry tomatoes, cucumber, and shredded cheddar. Crumbled bacon and shaved red onion add savoury depth, and the whole bowl is dressed in a cool buttermilk ranch built from yogurt, dill, and garlic. Served cold as a hearty main-course salad.
$5
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
562Calories
63.4gProtein
29.5gFat
13.2gCarbs
7gSugar
3gFiber
1140mgSodium
193mgChol
9.2gSat Fat
894mgPotassium
268mgCalcium
1.8mgIron
0.5mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
thirty-min-meals
Instructions
1
Prep
Pat chicken breast dry, rub with olive oil, salt, and pepper. Chop romaine, tomatoes, cucumber, and red onion into a bowl.
2
Grill
Heat griddle to medium-high, grill chicken about 6 minutes per side until well marked and juices run clear with no pink.
3
Fry
Cook bacon in dry skillet over medium heat about 4 minutes until deep brown and crisp, then drain and crumble.
4
Whisk
Combine buttermilk, mayonnaise, sour cream, fresh dill, and minced garlic until smooth. Rest chicken 5 minutes and slice.
5
Plate
Toss romaine, tomatoes, cucumber, onion, and cheddar with half the ranch dressing, arrange chicken and bacon over top, drizzle remaining ranch.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 slices48g bacon
- 6 cups280g romaine lettuce
- 5 oz140g cherry tomatoes
- 5 oz140g cucumber
- 2 oz56g cheddar cheese
- 2 oz56g red onion
- 6 tbsp90ml buttermilk
- 2 tbsp30g mayonnaise
- 2 tbsp28g sour cream
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
