Inspired by Chicken Salad Chick’s Sassy Scotty, this Bacon Ranch Chicken Salad is a quick and easy healthy lunch. I love to eat it with crackers and a side of fruit for a light and tasty weekday lunch.
My mom had a Chicken Salad Chick open up by her house and loves taking anyone that visits her to check it out. We’ve had a few different flavors, but hands down our favorite has been Sassy Scotty- their bacon, ranch, and cheese version. It was so flavorful and addicting. I wanted to make my own “healthier” version at home.
I think Chicken Salad Chick's secret for making the tastiest chicken salad I've ever had is how fine the shredded chicken is. To recreate that smooth texture, I chopped the shredded chicken up so the salad was creamy, not chunky. I also substituted a lot of the mayo with Greek yogurt to make this a little healthier.
Do you have questions?
Greek yogurt is a healthy alternative to mayo. It has significantly less fat (or no fat depending on the type you get), fewer calories, and is packed with protein. You wont “ taste” the yogurt in the chicken salad, but the mayo taste won't be as strong.
It depends on how fresh your ingredients are. Shredded chicken is good 3-4 days in the fridge after it’s been cooked. Greek yogurt is typically good for a few weeks, but take note of the expiration date on the packaging. Cooked bacon is good for 4-5 days in the fridge.
I like to eat it with crackers and have fruit on the side. You can also add it to a sandwich and have it with chips.
Watch how it's made…
Bacon Ranch Chicken Salad
- 2 cups shredded chicken about 1.25 pounds
- ½ cup plain greek yogurt
- 3 tablespoon mayo*
- ¼ cups bacon chopped, about 3 strips
- 3 tablespoons cheddar cheese
- 2 teaspoons ranch dressing seasoning
- pepper to taste
- Chop your shredded chicken into small pieces. Smaller pieces help make the chicken salad smoother.
- In a medium bowl, mix all of your ingredients together.
- Serve immediately or store in the fridge in an airtight container for up to 4 days.