MAKES: 8 salad cups (2 per serving) · PREP TIME: 15 minutes
Why make chicken salad with mayonnaise when you can make it with ranch dressing? If you were to look in my fridge on any given day, two of the things that you would be sure to find are chopped cooked chicken and cooked bacon. It’s amazing how many different things you can make if you have just those two ingredients already cooked and prepped. This chicken salad is one of them.
INGREDIENTS
• 1 pound boneless, skinless chicken breasts or thighs, cooked and cut into bite-sized pieces
• 6 slices bacon, cooked crisp and chopped
• ⅓ cup dairy-free ranch dressing, store-bought or homemade (here)
• 1 medium avocado, peeled, pitted, and cubed
• 8 grape tomatoes, quartered
• 8 romaine lettuce leaves
• Chopped fresh dill, for garnish (optional)
• Chopped fresh chives, for garnish (optional)
DIRECTIONS
1. Put the chicken, bacon, ranch dressing, avocado, and tomatoes in a mixing bowl and gently toss until the ingredients are well combined.
2. Divide the chicken salad evenly among the romaine lettuce leaves.
3. Garnish with dill and chives, if desired.
PER SERVING:
CALORIES: 333
FAT: 32.1g
PROTEIN: 7.5g
TOTAL CARBS: 5.3g
FIBER: 3.7g
NET CARBS: 1.6g
