Ranch Chicken Chopped Salad
Savor the vibrant flavors and hearty textures of this Ranch Chicken Chopped Salad—a refreshing, protein-packed meal that’s perfect for lunch or dinner! Juicy, ranch-seasoned chicken breasts are pan-seared to golden perfection and tossed with crispy bacon, crunchy romaine lettuce, sweet cherry tomatoes, and a medley of fresh vegetables like cucumber, red bell pepper, and red onion. A generous sprinkle of shredded cheddar cheese adds a creamy, savory bite, while a drizzle of creamy ranch dressing ties everything together. Packed with bold flavors, vibrant colors, and satisfying crunch, this easy-to-make chopped salad is a crowd-pleaser that can be on the table in just 30 minutes. Perfect for busy weeknights or as a standout dish at your next gathering, it’s a delicious way to elevate your love for classic ranch flavors.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 2 heads romaine lettuce
- 1 cup cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 cup sweet corn kernels (cooked)
- 1 small red onion
- 1 cup shredded cheddar cheese
- 0.5 cup ranch dressing
- 4 slices bacon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat a skillet over medium heat. While the skillet heats, brush the chicken breasts with 1 tablespoon of olive oil on both sides and season with the ranch seasoning mix, salt, and black pepper.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before chopping into bite-sized pieces.
While the chicken cooks, cook the bacon in a separate skillet over medium heat until crispy. Remove, pat off excess grease with paper towels, and crumble into small pieces.
Wash and chop the romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes. Add all chopped vegetables, sweet corn, and shredded cheddar cheese to the salad bowl.
Add the chopped chicken and crumbled bacon to the salad mixture and toss gently to combine.
Drizzle with ranch dressing and toss until everything is evenly coated. Serve immediately and enjoy!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 5358 mg | 233% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 37.9 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1414 mg | 109% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
