This Bacon Ranch Chicken Salad combines creamy, crunchy, and tangy ranch flavors for a satisfying and refreshing treat. Perfect for picnics, lunchboxes, or as a quick dinner option.

Bacon Ranch Chicken salad

Bacon Ranch Chicken Salad is a quick and delicious meal that’s perfect for lunch, meal prep, or a light dinner.

The combination of shredded chicken, crispy bacon, and creamy ranch dressing makes is packed with flavor.

This chicken salad is great on sandwiches, in wraps, or served over lettuce for a low-carb option.

It’s easy to make ahead and keeps well in the fridge, making it perfect for busy days when you need a quick, no-fuss meal.

Ingredients

Cooked, shredded chicken: Use rotisserie chicken for convenience or leftover cooked chicken.

Bacon, cooked and crumbled

Mayonnaise: We use full-fat mayo when we make ours.

Sour cream: This adds creaminess and a little extra tang.

Ranch seasoning mix: You can use store-bought or homemade ranch seasoning.

Veggies: We add finely chopped celery and chopped green onions.

Lemon juice: A splash of fresh lemon juice brightens up the whole salad.

Salt and pepper: Always taste the salad before adding salt and pepper, as the ranch seasoning already contains salt.

How to Make

Begin by cooking the bacon until crispy, then crumble it into small pieces and set it aside.

In a large bowl, combine the mayonnaise, sour cream, ranch seasoning mix, and lemon juice.

Stir until the mixture is smooth and well blended.

A bowl with mayonnaise, sour cream, ranch seasoning mix, and lemon juice.

Dressing all mixed together in the bowl.

Add the shredded chicken, crumbled bacon, chopped celery, and green onions to the bowl.

Toss everything together until the ingredients are evenly coated with the creamy dressing.

Bacon, celery, and green onions added into the dressing mixture in the bowl.

Taste the salad and season with salt and pepper as needed.

For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors time to meld together.

A white plate with Bacon Ranch Chicken Salad on an open-face sandwich. celery stalks, and a cherry tomato.

Tips & Tricks

Use rotisserie chicken to save time—just shred it and you’re ready to go.

Pre-cook the bacon in the oven by laying it on a baking sheet at 400°F for 15-20 minutes, making it less messy and freeing you up to do other tasks.

Make it spicy by adding a dash of hot sauce or red pepper flakes to the dressing for a little heat.

Customize the veggies: swap out celery or green onions for bell peppers or shredded carrots if you prefer.

Make it ahead and let the salad chill overnight; it will only get better as the flavors meld.

Leftovers/Storage

Close up image of piled up sliced sandwich wedges piled up on each other on a white plate with the Bacon Ranch Chicken Salad as a filling.

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

This salad is not suitable for freezing.

What to Serve with Bacon Ranch Chicken salad

This bacon ranch chicken salad goes great as a filling for a sandwich or piled onto a leaf of lettuce as a salad. We like pairing it with fresh fruit, chips, a green salad and pickles.