Best Bacon Ranch Chicken Salad Recipes

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

CHICKEN BACON RANCH PASTA SALAD

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.

CHEDDAR BACON CHICKEN RANCH LAYERED SALAD

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.

CHICKEN-BACON-RANCH PASTA SALAD

Steps:

• In large skillet, cook bacon until crisp; drain on paper towels. In bacon drippings, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink in center. Remove from heat; cool.
• Meanwhile, cook pasta as directed on package, adding peas and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool.
• In large bowl, toss bacon, chicken and onions. Add pasta, peas and carrots. Add dressing; toss to combine. Garnish with tomato. Serve immediately or cover and refrigerate until serving time.

BACON & CHEDDAR RANCH CHICKEN TOSSED SALAD

Steps:

• Toss first 5 ingredients in large bowl.
• Arrange on large serving platter.
• Top with bacon; drizzle with dressing.

CHICKEN BACON RANCH MAC SALAD

Steps:

• 1. In large bowlcombine dry salad mix with sour cream. Add 24 oz. of the bottled salad dressing, mix well
• 2. Add Cooled macaroni stir well. add in chicken, cheese and peas * if using*
• 3. stir in crumbled bacon crisps
• 4. Add remaining bottled dressing if needed. Cover and refrigerate at least 2 hours before serving.

PEGGI'S CHICKEN-BACON RANCH SALAD

Steps:

• 1. Grill chicken breasts. Brush with butter on the top side. Season with chicken seasoning & California Style Garlic Salt with Parsley.
• 2. Cut into strips & then into smaller bite-size pieces. Set aside.
• 3. Cook bacon. Crumble into bite-size pieces.
• 4. Combine all other ingredients in large bowl. Use as little ranch dressing as possible. You don't want it swimming in it. You only want it to coat it & flavor it.
• 5. Add the chicken & toss to coat.
• 6. Chill at least 2 hours before serving. If you think you might need a little more dressing at this time, go ahead & add some.

BACON RANCH CHICKEN SALAD

Steps:

• Place all ingredients except for ranch dressing in a small bowl and mix until blended thoroughly. Add the ranch dressing one tablespoon at a time until the mixture achieves your desired texture. Enjoy.

CHICKEN BACON RANCH PASTA SALAD WITH A KICK

Steps:

• Cook Pasta Al dente'. Drain and Rinse. Set aside. Add in a touch of olive oil if noodle stick together. Stir and refrigerate.
• Cook bacon and chicken. You could use rotisserie chicken breast also.
• Chop tomato and green onion. Meanwhile, mix up dressing, Add several dashes of Cayenne. Pour dressing over pasta Retrieve pasta bowl. Add in all ingredients. Toss to coat thoroughly. Serve and enjoy!
• Ps.You could add a bit of crunch by adding Slivered almonds if you wish.

CHICKEN BACON RANCH LAYER SALAD RECIPE

Steps:

• 1. In a large trifle or glass bowl layer in this order: 1/3 of the lettuce, 1/2 of the red pepper, 1/2 of the green pepper, 1/3 of the corn, 1/2 of the tomatoes, 1/2 of the red onion, 1 cup of the cheese, 1/3 of the bacon, and 1/2 of the chicken. Drizzle with 1/2 cup prepared dressing. 2. Repeat, 1/3 of the lettuce, 1/2 of the red pepper, 1/2 of the green pepper, 1/3 of the corn, 1/2 of the tomatoes, 1/2 of the red onion, 1 cup cheese, 1/3 of the bacon, and 1/2 of the chicken. Drizzle with 1/2 cup prepared dressing. 3. Top with the final 1/3 of the lettuce, 1/3 of the corn, 1/2 of the shreeded cheese, 1/3 of the bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish. 4. Chill for 4 hours. Serve with additional dressing on the side.