Chicken Bacon Ranch Chopped Salad
This chicken bacon ranch chopped salad is the best protein-packed meal to keep in rotation! It's light yet filling, and incredibly delicious. Watch the video below to see how I make this in my kitchen!
Servings: 5 servings
Equipment
- Glass Mixing Bowls My favorite nesting bowls for prepping ingredients and mixing.
- Zwilling Chef's Knife One of my go-to knives for chopping seamlessly.
Ingredients
- 1 head romaine lettuce roughly chopped
- 4 grilled chicken breasts chopped
- 1 English cucumber small diced
- 1 pint cherry tomatoes quartered
- 8 slices bacon cooked and chopped
- 4 green onions sliced
- ½ cup roughly chopped parsley
- ½ cup pine nuts
- 1 cup ranch dressing
Instructions
- Combine the ingredients. Add the lettuce, chicken, cucumber, tomatoes, bacon, green onions, parsley, and pine nuts to a large mixing bowl.
- Stir with the dressing. Drizzle the dressing on top, then stir to combine.
Video
Notes
- The 4 grilled chicken breasts equals about 4 cups of chopped chicken (I chop it fairly small, about ½-inch to ¾-inch in size). You could also swap in 4 cups of shredded chicken from a rotisserie chicken.
- Due to the cucumber in this salad, it will get a bit soggy when stored for more than a day in the fridge. If you'd like to meal prep it for the week, I'd recommend swapping the cucumber for chopped bell pepper. Though I happily ate it for several days with a little liquid in the bottom, it was still delicious!
Nutrition
Calories: 724kcal | Carbohydrates: 16g | Protein: 53g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 153mg | Sodium: 794mg | Potassium: 1197mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12096IU | Vitamin C: 38mg | Calcium: 115mg | Iron: 5mg