Bacon Avocado Ranch Chicken Salad Recipe
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What’s Up, Hungry People
I love chicken salad not only for its delicious taste but also for its incredible texture. The best chicken salad is made with a little bit of crunch, a hint of heat, and bursts of tangy sweetness throughout.
Chicken salad is great because of how versatile it is. You can make it with practically any combination of chicken, mayo, and your favorite add-ins! For me, I love a good chicken salad with lots of texture but also one that is piled high with other ingredients to enhance the flavors even more.
For this chicken salad recipe, I kept it classic but added lots of bits and bobs like shallots and sweet pickles to give it plenty of crunch.
Fresh herbs like dill make all the difference in chicken salad recipes. Dill, especially, can taste wildly different fresh versus dried. If you can grow it on your own or find it fresh, I highly recommend you use the freshest dill you can get your hands on! Dried dill will work in a pinch, but to really highlight those ranch-y flavors, you’ll want to use fresh dill.
In addition to sliced avocado and mixed greens like arugula and baby spinach, bacon makes for a great topping on all chicken salads. Bring on the bacon, baby!
This sweet and crunchy chicken salad is one of my favorites. It’s easy to customize with whatever you have on hand and always ends up with delicious results.
Here’s What You Need
- Chicken breasts: Provides the main protein base.
- Mayonnaise: Adds creaminess and binds the salad together.
- Mustard: Gives a slight tang and depth of flavor.
- Apple cider vinegar: Adds acidity to balance the richness.
- Ranch dressing: Infuses the salad with a familiar, savory flavor.
- Fresh dill: Adds a fresh, herby note.
- Fresh parsley: Provides a bright, slightly peppery flavor.
- Celery: Adds crunch and freshness.
- Green onions: Contributes a mild onion flavor and color.
- Shallot: Adds a subtle, sweet onion flavor.
- Diced green chiles: Brings a bit of heat and zest.
- Bread & butter pickles: Adds sweetness and crunch.
- Salt and pepper: Enhances and balances the flavors.
- Bacon: Adds a smoky, savory crunch.
- Avocado: Brings a creamy, rich texture.
- Croissants: Perfect for serving and adding a buttery, flaky texture.
- Lettuce: Adds freshness and crunch.
Let’s Cook
First things first, we need to cook the chicken. Bring a large pot of water to a rolling boil. Toss in those chicken breasts and let them cook through—about 25-30 minutes should do it. Once they’re done, place the chicken breasts into a large bowl. Now for the fun part: use an electric hand mixer to shred the chicken. Trust me, it makes things a whole lot easier. Let the shredded chicken cool until it’s no longer steaming.
Making the Dressing
While the chicken is cooling, let’s whip up the dressing. In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, ranch dressing, dill, and parsley. This is where the magic happens—this mix is going to make your salad super tasty.
Mixing It All Together
Once your chicken has cooled, place it into a large mixing bowl. Add the chopped celery, green onions, shallot, diced green chiles, and pickles. Pour in the mayonnaise mixture and give it a good stir until everything is well combined. Season with salt and pepper to taste. For the best flavor, chill the mixture for at least an hour or, if you can wait, overnight.
Bacon and Avocado Prep
Preheat your oven to 425°F. Lay out the bacon strips on a baking sheet and cook them for 10-15 minutes or until crispy. While the bacon is cooking, cut and slice the avocado into thick strips.
Assembling the Salad
Now comes the best part: putting it all together. Slice your croissants and pile on the chicken salad. Top with those beautiful avocado slices and crispy bacon. Feel free to add your favorite sandwich toppings like lettuce, tomato, or whatever tickles your fancy.
Tips for Perfect Chicken Salad
- Shredding Chicken Quickly: Use an electric hand mixer to shred cooked chicken breasts effortlessly. It’s a game-changer!
- Chilling for Flavor: Let the chicken salad chill for at least an hour. This allows the flavors to meld together for a tastier result.
- Fresh Herbs Are Key: Whenever possible, use fresh dill and parsley. They add a vibrant flavor that dried herbs just can’t match.
- Bacon Baking Tip: For perfectly crispy bacon, bake it at 425°F for 10-15 minutes. It cooks evenly and with less mess than frying.
- Customize Your Salad: Feel free to add your favorite ingredients like nuts, dried fruits, or different pickles to make the salad your own.
This bacon avocado ranch chicken salad is a go-to favorite for its perfect blend of crunch, heat, and tangy sweetness. The fresh dill and parsley, combined with the creamy dressing, bring a fresh twist to the classic chicken salad. Whether you pile it high on croissants or serve it with mixed greens, the crispy bacon and avocado slices make every bite irresistible. The best part? It’s easy to customize with whatever you have on hand. Enjoy, Hungry People!
Bacon Avocado Ranch Chicken Salad
Ingredients
- 2 chicken breasts
- ¼ cup mayonnaise
- 2 teaspoons mustard
- 2 tablespoons apple cider vinegar
- ¼ cup ranch dressing
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 rib celery chopped
- 2 green onions chopped
- ½ shallot chopped
- 4 oz diced green chiles drained
- 1 tablespoon bread & butter pickles chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 strips bacon cooked, for topping
- 1 avocado sliced, for topping
- croissants for serving
- lettuce for topping
Instructions
- Bring a large pot of water to a rolling boil. Add in the chicken breasts and cook through, about 25-30 minutes. Place the cooked chicken breasts into a large bowl and use an electric hand mixer to shred the chicken breasts. Cool until no longer steaming.
- In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, ranch dressing, dill, and parsley.
- Place the cooled chicken into a large mixing bowl and add the celery, green onions, shallot, chiles, and pickles. Pour on the mayonnaise mixture and stir until everything is well combined. Season with salt and pepper to taste. Chill for at least one hour or overnight for best flavor.
- Preheat the oven to 425°F. Cook bacon strips for 10-15 minutes or until crispy. Meanwhile, cut and slice the avocado into thick strips.
- Assemble the chicken salad onto sliced croissants and top with avocado slices and cooked bacon. Add your favorite sandwich toppings as desired. Enjoy!
