Let’s talk about a lunch-hour game-changer. Forget boring, mayo-laden chicken salads of the past. We’re swapping in the zesty, creamy goodness of ranch dressing to create something truly spectacular! This Chicken Bacon Ranch Salad is the ultimate answer to ‘What’s for lunch?’ It’s packed with savory bacon, creamy avocado, and juicy tomatoes, all ready in just 15 minutes. The secret? Keeping cooked chicken and bacon on hand for lightning-fast meals just like this one. Get ready to wrap up your new favorite meal!
Ingredients
• 1 pound / 450g boneless, skinless chicken, cooked and cut into bite-sized pieces
• 6 slices bacon, cooked crisp and chopped
• ⅓ cup / 80 ml dairy-free ranch dressing
• 1 medium avocado, peeled, pitted, and cubed
• 8 grape tomatoes, quartered
• 8 large romaine lettuce leaves, washed and dried
• Chopped fresh dill, for garnish (optional)
• Chopped fresh chives, for garnish (optional)
Instructions
1. Directions
2. In a large mixing bowl, add the cooked chicken, chopped bacon, ranch dressing, cubed avocado, and quartered tomatoes.
3. Gently toss all the together until everything is evenly coated in the dressing. Be careful not to mash the avocado.
4. Spoon the chicken salad mixture evenly into the 8 prepared romaine lettuce leaves. Serve immediately, garnished with fresh dill or chives, if desired.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 333
• FAT: 32.1g
• PROTEIN: 7.5g
• TOTAL CARBS: 5.3g
• FIBER: 3.7g
• NET CARBS: 1.6g
Pro Tips
• For the best texture and to prevent browning, add the cubed avocado just before you’re ready to mix and serve.
• Meal prep this recipe by cooking the chicken and bacon ahead of time. Store the salad components separately and assemble right before eating to keep everything fresh and crisp.
• Swap romaine for butter lettuce or iceberg lettuce for a different crunch and a sturdier cup.
• For extra flavor and crunch, mix in 2 tablespoons of finely diced red onion or celery.
FAQ
Q: Is this Chicken Bacon Ranch Salad keto-friendly
A: Yes, with only 1.6g of net carbs per serving, this recipe is an excellent keto-friendly and low-carb lunch option.
Q: How can I meal prep this salad for the week
A: For easy meal prep, cook the chicken and bacon ahead of time. Store the salad components separately in the refrigerator and assemble just before eating to ensure everything stays fresh and crisp.
Q: How do I keep the avocado from turning brown
A: To prevent the avocado from browning and to maintain the best texture, it’s recommended to add the cubed avocado right before you mix and serve the salad.
Q: What can I use instead of romaine lettuce for the wraps
A: You can easily swap romaine for butter lettuce or iceberg lettuce. Both options provide a different crunch and create a sturdy cup for the salad.
