Chicken Bacon Ranch Salad Recipe

About this recipe

Chicken Bacon Ranch Salad is a hearty, protein-packed dish featuring tender grilled chicken, crispy bacon, crunchy vegetables, and a creamy, tangy ranch dressing. Perfect for fitness enthusiasts, this American classic is a satisfying and nutritious lunch option.

Ingredients

• - Schwartz Flat Leaf Parsley
• 80G Unbeleafable Mixed Babyleaf Salad
• 500 G Chicken Breast Steaks 500g Garlic Butter
• 500 g Stamford Street Co. Cooking Bacon 500G
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Cucumber 1Pc
• 355 Ml Briannas Ranch Dressing, 355Ml
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Red Onion 1kg
• 100 G East End Garlic Powder
• - Tata Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. 2. Place the bacon strips on the tray and bake for 12-15 minutes, or until crispy. Remove and let cool before chopping into bite-sized pieces.
3. 3. While the bacon cooks, heat a grill pan or skillet over medium-high heat. Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
4. 4. Add 1 tablespoon of olive oil to the pan and grill the chicken for 6-8 minutes per side, or until fully cooked (internal temperature of 75°C / 165°F). Remove from heat and let rest for 5 minutes before slicing thinly.
5. 5. Prepare the salad base by washing and drying the mixed greens, cherry tomatoes, cucumber, and red onion. Slice the cucumber and red onion thinly and halve the cherry tomatoes.
6. 6. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Add the chopped bacon and sliced chicken on top.
7. 7. Drizzle the ranch dressing over the salad and toss gently to coat all the ingredients evenly.
8. 8. Serve immediately, garnished with freshly chopped parsley for added freshness.