Chicken Bacon Avocado Ranch Salad
This flavor-blasted salad recipe is a gem during the warm summer months when you're craving a satisfying meal that is also chilled. Enhance the salad to your liking by adding various goodies like other fresh vegetables, different nuts, seeds, salad dressings, fresh fruit, and more.
Servings: 3 Servings
Calories: 784kcal
Ingredients
- 10 ounces Spring greens or lettuce chopped
- 3 cups cooked chicken chopped*
- 1 to 2 avocados diced
- 6 strips thick-cut bacon cooked to crispy perfection
- 1 cup cherry tomatoes halved
- ⅓ cup red onion finely chopped
- ⅔ cup shelled pistachios
- 6 ounces feta cheese crumbles
- Dairy-free ranch dressing to taste
Instructions
- Begin by preparing the ranch dressing. If you’re using store-bought ranch, skip this step. Store dressing in the refrigerator until you’re ready to use it.
- Cook the bacon over medium-high heat on the stove top, flipping every 1-2 minutes, until they reach your desired level of crisp. Transfer the bacon to a cutting board. Once it’s cool enough to handle, chop the cooked bacon into small pieces.
- Similarly, chop the chicken into bite-sized pieces.
- Chop up the salad greens and add them to a large serving bowl. Add in the chopped chicken, diced avocados, cherry tomatoes, pistachios, feta cheese, and bacon crumbles. Drizzle in your desired amount of ranch dressing and toss everything well until the ingredients are coated with dressing.
- Taste the salad for flavor and add black pepper or any additional ingredients to your personal taste. Serve and enjoy! You can turn this salad into a delicious chicken bacon ranch wrap by stuffing it into a flour tortilla.
Nutrition
Serving: 1Serving (of 3) | Calories: 784kcal | Carbohydrates: 24g | Protein: 61g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 173mg | Sodium: 1654mg | Fiber: 10g | Sugar: 6g