Bacon Ranch Chicken Salad is a Sassy Scotty Chicken Salad Chick copycat recipe. You can make it with mayo the traditional way or with Greek yogurt for a slightly lighter version.
I tested this recipe with both mayonnaise and Greek yogurt. My favorite version was the 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.
If you want more flavorful lunch recipes, try my Southwest Chicken Salad Wrap, Buffalo Chicken Wrap, Apple Walnut Chicken Salad, or this chicken salad (with no mayo).
Ingredients & Substitutions
- 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 - Whether you choose mayonnaise for its classic richness or Greek yogurt for a healthier twist, both options work great in this recipe. The mayo brings creaminess, while the Greek yogurt adds a light, tangy flavor.
- Ranch Seasoning- Ranch seasoning gives this chicken salad a bold ranch flavor. 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.
- Bacon - Hickory smoked bacon gives this chick salad a nice smoky flavor. You will need about eight strips of bacon (about half a package). You can use your leftover bacon for breakfast the next morning!
- Sharp Cheddar Cheese - Sharp cheddar cheese has a bolder flavor than mild cheddar, which you will need for this dip since the bacon and ranch flavors are so bold.
- Celery - This adds a satisfying crunch to your chicken salad.
- 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
Step 1 | Make the Chicken
Preheat the oven to 375°F. 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, or until the chicken is cooked and reaches an internal temperature of 165°F. Let cool before chopping.
Step 2 | Make the Bacon
Place bacon strips in a single layer on a sheet pan. Bake at 375°F for 10-15 minutes or until crispy. Transfer to a paper towel-lined plate to drain excess grease.
Step 3 | 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.
Step 4 | 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, chop the chicken and bacon into smaller pieces. You can do this by hand or use a food processor.
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 throughout the week. Portion it out for quick and easy lunches or snacks that are both satisfying and delicious.
Ways of Serving Bacon Cheddar Ranch Chicken Salad
- Crackers - Serve with your favorite crackers for a satisfying snack or appetizer.
- Sandwich - Spread the chicken salad between slices of bread to make delicious chicken salad sandwiches. Add lettuce and tomato for extra texture.
- Wrap - You can use either a lettuce wrap or a tortilla wrap. Add some lettuce and tomatoes for crunch!
- Cucumber Boats - Hollow out fresh cucumbers and fill them with the chicken mixture for a refreshing, low-carb option. These make for a light and crunchy snack or appetizer.
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.
Why You'll Love This Recipe
- Versatile: Enjoy it as a salad, sandwich, or wrap-perfect for any meal!
- Flavorful: The combination of bacon, ranch seasoning, and cheddar cheese makes every bite delicious.
- Easy to Make: With simple ingredients and quick preparation, this recipe is perfect for busy days!
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!