Pin It My roommate stumbled into the apartment with a grocery bag full of random ingredients and announced we were making salad for dinner. I laughed. Salad. But then she started cooking bacon and the smell took over the entire kitchen. By the time the chicken came out of the oven, I was hovering over the counter, actually excited about vegetables.
Last summer I made this for a backyard dinner and my friend Mark who claims to hate salad went back for thirds. He stood by the serving bowl picking out the bacon crumbles first. Now he asks for it every time he comes over.
Ingredients
- 2 large boneless skinless chicken breasts: The foundation here. Pound them slightly even thickness so they cook at the same speed.
- 6 slices thickcut bacon: Thickcut matters. Regular bacon disappears into nothing. Get the good stuff that stays substantial.
- 6 cups mixed salad greens: Use whatever looks fresh at the store. I like the mix with some bitterness like arugula to cut through the rich toppings.
- 1 cup cherry tomatoes: The little ones burst when you bite them. Big tomatoes just get watery and sad.
- 1/2 red onion: Slice it paper thin. If you forget to soak it in cold water first, it will be too sharp.
- 1 avocado: Should give slightly when you press it. Rock hard avocados never seem to ripen properly once you get them home.
- 1/2 cup shredded cheddar cheese: Sharp cheddar adds punch. Mild cheese disappears into the background.
- 1/2 cup creamy ranch dressing: Homemade is better obviously but no shame in good storebought. Just get the refrigerated kind not the shelfstable stuff.
- 1 tbsp olive oil: Helps the seasoning stick to the chicken and keeps it from drying out in the oven.
- 1/2 tsp garlic powder and 1/2 tsp smoked paprika: This combo is magic. The smokiness plays so well with the bacon.
- Salt and freshly ground black pepper: Season generously. Chicken needs more salt than you think.
Instructions
- Get the oven going:
- Preheat to 400°F with a rack in the middle position. A hot oven means better browning on the chicken.
- Season the chicken:
- Pat the chicken completely dry with paper towels. Rub with olive oil then sprinkle both sides with garlic powder smoked paprika salt and plenty of pepper.
- Bake it:
- Place chicken on a baking sheet and bake 18 to 20 minutes until juices run clear and it hits 165°F internally. Let it rest 5 minutes before slicing or all the juices will run out onto the cutting board.
- Cook the bacon:
- While chicken bakes cook bacon in a skillet over medium heat until crispy. Drain on paper towels then chop into bitesize pieces.
- Build the base:
- In a large bowl toss together the greens cherry tomatoes red onion avocado and cheddar cheese.
- Assemble:
- Slice the chicken against the grain. Arrange chicken and bacon over the salad.
- Dress it:
- Drizzle with ranch right before serving. Toss gently or pass dressing separately so people can choose their own amount.
Pin It This became my go to when friends come over because everyone can customize it. My sister picks out all the tomatoes. Someone else wants extra cheese. Nobody leaves hungry.
Making It Yours
Rotisserie chicken works perfectly if you want to skip the oven. Blue cheese instead of cheddar makes it feel more restaurant style. Sometimes I add hardboiled eggs for extra protein.
Getting Ahead
Cook the bacon and chicken up to two days ahead. Store everything separately in the refrigerator. The avocado and dressing should be prepped the same day you serve it.
Serving Strategy
Set up the salad as a base and let people add their own toppings buffet style. Some people want way more bacon than others. Plus it looks impressive spread out on the table.
- Warm chicken and cold greens is the whole point so dont let the chicken get cold
- Extra dressing on the side keeps leftovers from getting wilted
- Crispy bacon stays crispy if you add it last not tossed into the salad
Pin It Hope this becomes a regular in your dinner rotation. Something about the combination just works.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and bake at 400°F for 18-20 minutes until the internal temperature reaches 165°F. Let it rest 5 minutes before slicing to retain juices.
- → Can I substitute other greens for the mixed salad greens?
Yes, you can use spinach, kale, or iceberg lettuce depending on your preference for flavor and texture.
- → What alternatives are there for the dressing?
Try a light vinaigrette, blue cheese dressing, or a yogurt-based dressing for a different flavor profile.
- → Is there a way to make this dish lighter?
Use turkey bacon instead of pork bacon and choose a low-fat or dairy-free dressing option.
- → Can I prepare ingredients in advance?
Yes, chicken can be baked ahead and kept refrigerated, and bacon can be cooked earlier. Assemble fresh just before serving for best texture.