I am so incredibly excited to share this recipe with you all! This dairy free and gluten free Chicken Bacon Ranch Salad is something I crave often, and really hits the spot as we near summer. I love a big salad, but honestly, I don’t love a big prep. This is a quick salad that you can throw together on a weeknight, and not think too hard about it. Bonus: it’s made up of veggies and things you might normally have in the house, making it a last minute meal for those hectic days where you just don’t want to cook!
While I personally do not consume dairy, of course if you are on the keto diet it is possible to add cheese and have normal ranch. You’re in charge!
There are no special ingredients or utensils that you need for this recipe, so we’ll jump right in!
How to make Chicken Bacon Ranch Salad
The ingredient list for this salad are simple and straight forward. Think: essentially whatever veggies bring you joy and happiness whenever you eat a salad.
For the salad, you’ll need:
- Lettuce (I used butter crunch lettuce for this recipe, but any lighter in color and flavor green will do)
- bacon (if you’re doing the Whole30, make sure it is compliant!)
- chicken breast, grilled
- Any other veggie you’re craving – I suggested (compliant) banana peppers, jalapeño peppers and avocado!
For the dressing, you will need:
- Mayonnaise (compliant if you are on the Whole30)
- garlic powder
- onion powder
- fresh parsley
- plain unsweetened almond milk
- apple cider vinegar
Start by preparing your chicken and grilling it. I love using my George Forman for single servings, but for that smokey delicious taste, a traditional grill is tastiest.
If you are grilling your chicken, season it with salt and pepper. Preheat your grill for about 10-15 minutes before grilling, until it reads about 425°F-450°F. Add your chicken breast to the grill, and grill for about 10 minutes. Make sure to flip them halfway through so they they cook evenly. Depending on how large your chicken breast is, you might need to leave it on for a bit longer. All meat temperatures should internally reach 165°F to be considered safe for consumption. Set aside after the chicken is cooked
I usually cook my bacon in the air fryer, but you of course can cook your bacon on the stove top or in the oven. For the Air Fryer, cut the bacon in half so that it fits onto the wire rack. Place the half bacon pieces on a wire rack and place in the Air Fryer. Cook for 15-16 minutes at 370° F or until crispy. Set aside and let cool.
Depending on your cooking methods, you might have time to prepare the dressing while the meat cooks. In a small bowl, blend together the mayonnaise, dill, garlic powder, onion powder, chopped parsley, almond milk, apple cider vinegar, and chopped chives. Set aside until you’ve prepared your salad.
Chop up your lettuce and greens to make your salad easier to eat. Chop any vegetables that you want to add to your salad, including the tomatoes and jalapeños. Add them to your salad. Chop up the grilled chicken into bite sized pieces and add it to your salad. Crumble the cooked and cooled bacon over the salad, and toss in the dressing. Enjoy!
Chicken Bacon Ranch Salad (Whole30, Paleo, Keto)
- grill or George Foreman
For the Salad
- 1 chicken breast
- 6 slices bacon
- 6 cups chopped lettuce
- 1 tomato, chopped
- 1 roasted and chopped jalapeño (optional)
For the Ranch Dressing
- 1 cup mayonnaise
- 1 tsp dill
- 2 1/4 tsp garlic powder
- 2 1/4 tsp onion powder
- 1/8 tsp salt
- 1 tsp chopped fresh parsley
- 2 tbsp plain almond milk
- 2 tbsp Apple Cider Vinegar
- 1 tbsp chives (chopped)
For the salad
- Chop and toss all the ingredients in a large bowl.
For the dressing
- Mix the mayonnaise, dill, garlic powder, onion powder, salt, fresh parsley, almond milk, apple cider vinegar, and chopped chives in a small container. Blend well before serving.