Bacon Avocado Ranch Chicken Salad
The best chicken salad is made with a little bit of crunch, a hint of heat and bursts of tangy sweetness throughout.
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 onion, 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!
Tried this recipe?Let us know how it was!