Bacon Ranch Chicken Salad Recipes

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BACON RANCH CHICKEN BAKE RECIPE BY TASTY



Bacon Ranch Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese

Provided by Robert Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

3 chicken breasts
salt, to taste
pepper, to taste
6 tablespoons ranch dressing
6 slices bacon
4 oz cheddar cheese

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
  • Spread 1-2 Tbsp. ranch on each chicken breast.
  • Layer two slices of bacon on top of each chicken breast.
  • Top with cheese.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams

CHEDDAR BACON CHICKEN RANCH LAYERED SALAD



Cheddar Bacon Chicken Ranch Layered Salad image

The flavors in this layered salad-cool ranch, spicy chicken, crisp bacon-ensure this potluck salad is a sure-fire hit.

Provided by Jessica Walker

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 8

3 boneless skinless chicken breasts
1 can (10 oz) Old El Paso™ enchilada sauce
6 cups torn romaine lettuce
1 bag Chex Mix™ cheddar snack mix
1 cup shredded Cheddar cheese (4 oz)
1 cup crumbled cooked bacon
2 green onions, sliced
Ranch dressing

Steps:

  • In 10-inch skillet, add chicken breasts and enchilada sauce. Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
  • Using two forks, shred chicken; refrigerate to cool.
  • Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean. Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
  • Drizzle dressing on top, or place in bowl on side for people to take what they want.

Nutrition Facts : ServingSize 1 Serving

CHICKEN BACON RANCH PASTA SALAD



Chicken Bacon Ranch Pasta Salad image

This delicious pasta salad has all the familiar flavors of chicken, bacon and ranch. Yoghurt is substituted for the traditional mayonnaise in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 9

2 1/2 cups uncooked rotini pasta (8 oz)
1 1/2 cups chopped deli rotisserie chicken
1/2 cup chopped cooked bacon
1 1/2 cups chopped plum (Roma) tomatoes
1/2 cup sliced green onions
1 1/4 cups Mountain High™ whole milk plain yoghurt
1/4 cup lowfat (1%) milk
1 package (1 oz) ranch salad dressing & seasoning mix
1/4 teaspoon black pepper

Steps:

  • Cook and drain pasta as directed on package; rinse with cold water. In large bowl, mix pasta, chicken, bacon, tomatoes and green onions.
  • In small bowl, using whisk, beat yoghurt, milk, ranch dressing mix and black pepper. Add to pasta mixture; stir until mixture is incorporated.
  • Cover and refrigerate 1 hour before serving.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fiber 2 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g

CHICKEN BACON RANCH CASSEROLE



Chicken Bacon Ranch Casserole image

Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.

Provided by Luke M.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 2h3m

Yield 12

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 pound bacon
1 green bell pepper, chopped
2 (15 ounce) jars Alfredo sauce, divided
⅓ cup milk
2 cloves garlic, minced
1 (16 ounce) package penne pasta
4 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Dice chicken and place in a bowl; add ranch mix and stir until coated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
  • Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
  • Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 33.9 g, Cholesterol 105.9 mg, Fat 34.3 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 14.2 g, Sodium 1407.4 mg, Sugar 4.5 g

BACON CHEDDAR RANCH CHICKEN SALAD



Bacon Cheddar Ranch Chicken Salad image

Bacon Cheddar Ranch Chicken Salad is fantastically rich and creamy with lots of crispy pieces of bacon, Ranch dressing, and shredded cheddar cheese. Perfect for using up leftover chicken.

Provided by Christin Mahrlig

Categories     Main Dish

Time 10m

Number Of Ingredients 7

3 cups cooked and chopped chicken
1/3 cup mayonnaise
1/2 cup Ranch dressing (I use Hidden Valley)
1/4 teaspoon black pepper
2 green onions (sliced)
1/2 cup shredded cheddar cheese
5 bacon slices cooked and crumbled

Steps:

  • Place chicken in a large bowl.
  • Add mayonnaise, Ranch dressing and pepper. Stir to mix well.
  • Add green onions, cheddar cheese, and bacon and gently stir in. Serve immediately or refrigerate for a few hours to let the flavors meld.

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

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.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

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