Bacon Ranch Chicken Salad
This Bacon Ranch Chicken Salad is packed with shredded chicken, sharp cheddar cheese, crispy bacon, and crunchy cucumbers, all tossed in a homemade ranch dressing inspired by Copycat Wingstop Ranch Sauce.
Servings: 6
Ingredients
For The Ranch Dressing
- ½ cup full-fat mayonnaise
- ¼ cup buttermilk
- ½ cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 teaspoon lemon juice optional
For The Salad
- 4 cups cooked chicken shredded
- 1 cup shredded sharp cheddar cheese
- 6 strips bacon cooked and crumbled
- 2 medium cucumbers peeled and diced
Instructions
- In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, onion powder, garlic powder, dried dill, dried parsley, black pepper, salt, and optional lemon juice until smooth, adjust consistency with more buttermilk if needed.
- To the bowl, add the cooked shredded chicken, cheddar cheese, bacon, and cucumbers.
- Stir it all together, then let it chill in the fridge for 15 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the dressing separate and mix it with the salad just before serving.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 10g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 271mg | Fiber: 2g | Sugar: 2g