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Ingredients
Scale
- 1 1/2 cups shredded chicken (~8 oz cooked, or 10–11 oz before cooking)
- 4 slices cooked bacon
- 6 oz Romaine lettuce (chopped; ~4 cups)
- 1 cup cherry tomatoes (cut in half)
- 3/4 cup cucumbers (cut into half or quarter moons)
- 1/4 cup red onion (sliced into thin quarter moons)
- 1 medium avocado (diced)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup ranch dressing (or greek yogurt ranch for a lighter option)
Instructions
- Prepare shredded chicken and cooked bacon if not available, using Instant Pot or air fryer methods for speed.
- In a large bowl, add the chopped lettuce, tomatoes, cucumbers, red onion, avocado, bacon, and shredded cheese.
- Drizzle ranch dressing over the salad and toss using tongs until well mixed.
- If the shredded chicken is cold, warm it gently in the microwave or on the stove with broth.
- Add the chicken to the salad just before serving and give it another toss.
Notes
You can customize the salad by adding your favorite ingredients like peppers or olives.
Use low-fat ranch or a yogurt alternative for a healthier twist.
This salad can be prepared in advance, but for freshness, add chicken shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 70 mg