Bacon Ranch Chicken Salad (Sassy Scotty Copycat)
This creamy salad is packed with flavor from crispy bacon, tangy ranch seasoning, sharp cheddar cheese, crunchy celery, and fresh green onions. It’s perfect for lunch, dinner, or a snack!
Servings 6 Servings
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
*Cooking Chicken: Preheat the oven to 375°F. Place the chicken 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 (74°C). Let cool before shredding.
**Cooking 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.
***Alternative: You can use three tablespoons of ranch dressing instead of ranch seasoning. If you do this, reduce the mayonnaise or Greek yogurt by three tablespoons.
Nutrition information is for the mayo versions of this recipe
Nutrition
Serving: 1Serving | Calories: 505kcal | Carbohydrates: 3g | Protein: 18g | Fat: 46g | Saturated Fat: 11g | Trans Fat: 0.1g | Fiber: 0.1g | Sugar: 0.3g
