Paleo Chicken Bacon Avocado Ranch Salad
You aren’t going to believe this salad. Salty bacon with peppery chicken bites, a perfectly cooked egg with crunchy cucumbers and tomatoes with the crisp romaine lettuce and THAT DRESSING!
The fact that this is Paleo still blows my mind. You are able to make a creamy ranch with all the good things, that is so thick, full of flavor and I promise you will want to make it over and over. Key ingredients like the chicken and bacon bring you the protein and flavors you need. Keeping it gluten free and dairy free was important to me – so many clients of mine ask for copy-cat recipes from their past favorite restaurants but want few ingredient along with keeping it Paleo. I got you!
Simple is best.
I tend to add a million different ingredients into my salads AND sometimes simple and few are just as good.
In this salad, I didn’t go overboard with the ingredients EXCEPT kept each of them amazing so that none of them would get lost.
Killer salty and crispy bacon with pan seared peppery chicken bites and fresh cherry tomatoes and cucumbers. Freshly cooked egg and all the extra dill, I can grab. I love using romaine lettuce in this Paleo Chicken Bacon Avocado Ranch Salad but mixed greens and even just spinach would be great too!
Let's talk about this dressing!
I love ranch dressing. But when I look at the back of the store bought jars, my eyes widen and I just can’t believe all those ingredients. Why?
Enter this easy, quick and simple homemade verison. It keeps well in a refrigerator for 4 days (you will enjoy it before then) – plus it has avocado in it!
It’s dairy free, gluten free AND perfect addition to this salad.
More salads to make.
Paleo Chicken Bacon Avocado Ranch Salad
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 1–4 eggs
- 1 tablespoon vinegar (any kind works)
- 4–6 thick cut bacon, sliced thinly
- 2 boneless skinless chickien breasts, pounded thin
- 2 heads romaine lettuce, chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1 small cucumber, small diced
Avocado Ranch Dressing
- 1/2 ripe avocado
- 2 heaping tablespoons avocado mayo
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 2 heaping tablespoons fresh dill, roughly chopped
- 4–6 chopped chives (about 1 heapig tablespoon), chopped
- large pinch of each salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- hot water, to thin
Instructions
- Place the eggs and vinegar in a small saucepot filled with water. Place on high heat to bring to a boil. Once it reaches a boil, turn the heat to medium/low (keep a steady low boil or simmer) and set a timer for 10 minutes.
- Prepare a bowl filled with ice water and set aside (this is to cool the eggs). When the eggs are finished cooking, add them directing into the ice water to chill for 6-8 minutes – while you make the chicken or let it rest. Peel the shell off of the eggs and slice in half.
- Heat a small skillet up over medium heat. Place the cut up bacon pieces into the pan. Occasionally turn the bacon pieces over and around to cook evenly. Cook until the pieces are crispy. Remove the bacon pieces to a small plate or bowl. Drain off the bacon grease – but leaving about 1 tablespoon still in the skillet.
- Return the pan to the heat – turn to medium/high. Salt and pepper the chicken breasts on both sdes and add them to the pan. Let them cook on the first side for at least 6 minutes or browned on the under side. Flip over and turn the heat down to low. Cook for 2-4 minutes (depending on how thick they are) or until just cooked through. Remove from the skillet and place on a cutting board to rest.
- Meanwhile, make the dressing by adding in all the ingredients (except the hot water) into a blender or a small bowl to use a hand blender. Blend until smooth – the mixture will be thick. Add in 1 teaspoon of hot water at a time to get your desired consistency of salad dressing.
- To assemble the salad, place the romaine lettuce on a plate or shallow bowl with the cucumbers and tomatoes scattered around. Slice the chicken into small bite sized pieces and place ontop of the lettuce. Scatter the bacon pieces around and place a sliced egg on top. Serve with the dressing.
Notes
Trick- if you make the dressing too thin. Chill it in your refrigerator for 20-40 minutes to help it firm up or longer too.
- Prep Time: 5
- Cook Time: 25
- Category: salad
- Method: stove-top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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