Bacon Broccoli And Ranch Chicken Salad Recipes

BACON RANCH CHICKEN & BROCCOLI SALAD (LOW CARB)

Steps:

• If blanching the broccoli, add the broccoli to a microwave safe bowl. Cook for 1 -2 minutes. Then quickly add to a bowl of ice water to blanch it. Dry off the broccoli and add to a large bowl.
• Add the rest of the ingredients and mix well. Refrigerate for about an hour before eating.

BACON RANCH BROCCOLI SALAD

Steps:

• Combine the mayo, sour cream, lemon juice and ranch seasoning. Once mixed stir in the red onion.
• Place the broccoli florets in a large bowl. Pour the dressing over the top and toss until the broccoli is evenly coated.
• Stir in the cheddar cheese and bacon. Chill for 30 min up to 2 hours. Serve chilled.

BACON BROCCOLI AND RANCH CHICKEN SALAD

Steps:

• Bake bacon until crispy
• Fill a pot with cold water and place 2 chicken breasts in the pot
• Place the pot on the stove and bring to a boil
• Once boiling cover the pot and simmer for 14 minutes
• While the chicken and bacon cook, dice the shallot and chop the broccoli into smaller pieces
• Remove the chicken breasts from the water and allow to cool slightly
• Shred the chicken with two forks and add to a large mixing bowl
• Add chopped bacon, broccoli, shallots and ranch dressing to the bowl with the chicken
• Mix it all together so that the ranch dressing coats all of the other ingredients
• Serve immediately or store in the refrigerator for up to 5 days

GRILLED CHICKEN BACON RANCH SALAD

Steps:

• Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
• Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
• Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.