This Bacon Ranch Chicken Salad recipe was inspired by Chicken Salad Chick's Sassy Scotty. It's packed with everything you need for the perfect lunchtime chicken salad. It has bacon, cheddar cheese, green onions, ranch seasoning, and the option to use either mayo or Greek yogurt.
Ingredients
Ingredient Notes:
Shredded Chicken - You will need two cups of shredded chicken. You can make the chicken in the oven, use leftover chicken, or a rotisserie chicken.
Mayonnaise OR Greek Yogurt - I tested this recipe both ways. The mayo version brings creaminess, while the Greek yogurt adds a light, tangy flavor. My personal favorite is to do half-mayo (½ cup) and half-Greek yogurt (½ cup + 2 tablespoons). It's the perfect balance of creamy and tangy without too strong a mayo flavor.
Ranch Seasoning- Ranch seasoning gives this chicken salad a bolder ranch flavor than if you used ranch dressing. But if you want, you can use three tablespoons of creamy Ranch dressing instead of ranch seasoning. If you do that, reduce the Greek yogurt and mayonnaise by three tablespoons.
Green Onion - Sliced green onions bring a fresh, mild flavor that complements the other ingredients. If you don't have green onions, chopped red onion or chives are great alternatives!
Full ingredient list with quantities in the recipe card below
How to Make Bacon Ranch Chicken Salad
Make the Chicken (skip if using rotisserie chicken)
Place the chicken breasts on a sheet pan and season with salt, pepper, garlic powder, and onion powder. Drizzle with olive oil and bake for 30-40 minutes.
Make the Bacon
Place bacon strips in a single layer on a sheet pan. Bake for 10-15 minutes or until crispy. Transfer to a paper towel-lined plate to drain excess grease.
Mix all the Ingredients
Combine the shredded chicken, mayonnaise or Greek yogurt, ranch seasoning, bacon crumbles, cheddar cheese, celery, and green onion in a large bowl. Mix until well combined.
Serve
Serve immediately with crackers, in a sandwich, or as a wrap. For lunch throughout the week, store it in an airtight container in the refrigerator for up to four days.
Tip
To make the chicken salad smoother and creamier, I shred the chicken as finely as possible. You can easily do this by using a blender to shred your chicken. If you don't have a blender, you can chop the chicken into very small pieces.
Ways of Serving Bacon Cheddar Ranch Chicken Salad
- Crackers - Serve with your favorite crackers for a satisfying snack or appetizer.
- Sandwich - I like to make my chicken salad into a sandwich using sandwich bread or a croissant. Add lettuce and tomato for extra texture.
- Wrap - You can use either a lettuce wrap or a tortilla wrap. Add some lettuce and tomato for crunch!
Sides
- Grapes: They are the perfect side for any chicken salad. Their sweetness balances the savory flavors beautifully.
- Apples: Sliced apples add a refreshing crunch and sweetness, making them a great companion to the salad.
- Chips: A side of your favorite chips adds an extra crunch to your meal. Potato chips or tortilla chips are both great options!
Common Questions
Yes, canned chicken works well in a pinch! Just make sure to drain it well before mixing.
This chicken bacon ranch salad recipe is best fresh. Freezing may change the texture of ingredients like mayonnaise, Greek yogurt, or celery, which can become watery or grainy when thawed.
You can customize it by adding diced bell pepper, chopped pickles, or even hard-boiled eggs for extra flavor and texture.
Meal Prep
Store it in an airtight container in the refrigerator for up to four days, making it easy to grab and enjoy throughout the week. This recipe makes four servings.
Double the recipe to make a big batch that will last you and one other person throughout the week. Portion it out for quick and easy lunches or snacks that are both satisfying and delicious.
Watch how it's made…
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Bacon Ranch Chicken Salad (Sassy Scotty Copycat)
Ingredients
- 2 cups shredded chicken*
- 1 cup mayonnaise or 1¼ cups Greek yogurt
- 4 teaspoons ranch seasoning***
- ½ cup bacon crumbles about 8 strips of bacon**
- ½ cup sharp cheddar cheese shredded
- 1 celery stalk finely chopped
- 3 tablespoons green onion sliced (about 1 spear)
Instructions
- Chop your chicken and bacon into small pieces to ensure a smooth consistency in the chicken salad.
- In a large mixing bowl, combine the shredded chicken, mayonnaise or Greek yogurt, ranch seasoning, bacon crumbles, cheddar cheese, celery, and green onion. Mix until well combined.
- Serve immediately with crackers, in a sandwich, or as a wrap. For lunch throughout the week, store it in an airtight container in the refrigerator for up to four days.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!