Bacon Ranch Chicken Salad is an easy, flavorful lunch you can make in minutes. Made with cooked chicken, shredded cheddar, crisp bacon, ranch dressing, mayo, and green onions, this protein-packed, low-carb dish is creamy, rich, and versatile. Enjoy it in salads, sandwiches, wraps, or lettuce cups for quick meals throughout the week.
If you like low-carb ideas, try other simple recipes that pair well with this salad for variety throughout the week.
Easy, Delicious Low-Carb Lunch
I grew up in a household that loved chicken salad. Back then it was usually just chicken and mayo, since my siblings and I avoided celery and onions. Over time I discovered so many delicious variations—and this bacon ranch version quickly became a favorite.
This chicken salad is far from plain. It’s creamy from ranch and mayo, savory from bacon and cheddar, and brightened with green onions and seasonings. It’s filling, high in protein, and keeps well for meal prep—perfect for quick 10-minute lunches.
Ingredients
This recipe uses a few simple ingredients you likely have on hand.
Ingredient Notes
- Chicken: Use about 2 cups of cooked chicken, chopped or shredded. Rotisserie chicken is convenient and adds great flavor.
- Cheddar Cheese: 1/3 cup shredded cheddar adds richness and a pleasant bite.
- Bacon: About 1/3 cup chopped, cooked bacon provides salty, smoky flavor.
- Ranch Dressing: 1/4 cup ranch makes the salad creamy. Greek yogurt-based ranch can boost protein if desired.
- Mayo: 2 tablespoons add extra creaminess; you can swap for more ranch if you prefer.
- Green Onions: 2 tablespoons chopped green onions add freshness.
- Seasonings: 1 teaspoon each garlic powder and onion powder, plus salt and pepper to taste.
Substitutions & Additions
Customize this salad to suit your tastes or pantry:
- Chicken: Rotisserie is easiest, but cooked breasts, poached chicken, or canned chicken work well.
- Dressings: Use light ranch and light mayo to reduce calories, or swap some mayo for Greek yogurt to add protein and creaminess.
- Add-ins: Try diced red onion, halved cherry tomatoes, or chopped celery for texture and flavor.
- Herbs & Seasonings: A sprinkle of ranch seasoning, dried dill, or parsley enhances the overall flavor.
Kitchen Tools
Basic kitchen tools are all you need: a cutting board, chef’s knife, measuring spoons and cups, and a large mixing bowl.
How to Make This Recipe
This bacon cheddar ranch chicken salad comes together in a few simple steps. Using rotisserie chicken eliminates cooking time.
Step-by-Step Instructions
Step 1: In a small bowl whisk together ranch dressing, mayo, garlic powder, and onion powder until smooth.
Step 2: In a large bowl combine the cooked chicken, shredded cheddar, chopped green onions, and cooked bacon.
Step 3: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
Step 4: Serve immediately on sandwiches, over greens, or in lettuce wraps. Store leftovers in the refrigerator and enjoy within several days.
Expert Tips
- Bake bacon: Bake strips at 400°F on a sheet pan for about 20 minutes for evenly cooked, less-greasy bacon.
- Use rotisserie chicken: Saves time and adds flavor.
- Chop chicken small: Bite-sized pieces mix and eat more easily.
- Light versions: Light mayo and ranch keep the salad lighter while still flavorful thanks to cheese and bacon.
- Refresh leftovers: Add a splash of extra ranch before serving if the salad dries slightly after storing.
- Serve as a dip: Pair the salad with fresh veggies or crackers for a quick appetizer or snack.
Frequently Asked Questions
Yes. Make a large batch and keep it refrigerated for easy lunches all week. It’s great for work lunches and quick grab-and-go meals.
Serve in lettuce cups for a low-carb option, on bread for sandwiches, over a bed of greens, or simply with a fork. Cucumber boats or low-carb crackers are also great for dipping.
Store in an airtight container in the refrigerator for up to about five days. Stir in a little extra dressing before serving if needed.
More Easy Lunch Ideas
- Copycat chopped salads and sandwich-style salads
- Tuna lettuce wraps or lemon-pepper tuna salad
- Buffalo chicken flatbread or Mediterranean chopped salad
- Cottage cheese toast or dill pickle egg salad for variety
Connect With Me
If you make this bacon ranch chicken salad, I’d love to see your recreation. Tag @wellnessbykay on Instagram to share your photos and feedback.
If you enjoyed the recipe, please leave a comment and rating—feedback helps keep new recipes coming.
Bacon Ranch Chicken Salad with Cheddar (Low Carb)
Description
Bacon Ranch Chicken Salad is a quick, low-carb, protein-packed meal made with cooked chicken, cheddar, bacon, ranch, mayo, and green onions. It’s creamy, flavorful, and perfect for lunches all week.
Ingredients
- 2 cups cooked chicken, chopped or shredded (rotisserie recommended)
- 2 tbsp mayo (or light mayo)
- 1/4 cup ranch dressing (or light ranch)
- 1/3 cup shredded cheddar cheese
- 1/3 cup chopped cooked bacon
- 2 tbsp chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk ranch dressing, mayo, garlic powder, and onion powder until smooth.
- In a large bowl, combine cooked chicken, shredded cheddar, green onions, and cooked bacon.
- Pour the dressing over the chicken mixture and toss until evenly coated. Season with salt and pepper.
- Serve on lettuce wraps, in sandwiches, or over a salad. Store leftovers in the refrigerator and enjoy within about five days.