Loaded Chopped Chicken Salad with Bacon and Avocado
This loaded chopped chicken salad is packed with grilled chicken, crispy bacon, avocado, mozzarella, and fresh veggies, all tossed in a zesty homemade Ranch dressing. Perfect for summer lunches, meal prep, or backyard BBQs.
Ingredients
- 4 grilled chicken breast
- 6 pieces bacon cooked & chopped
- 1 English cucumber
- 10 oz cherry tomatoes
- 8 oz mozzerella cheese
- 2 avocados
- 3 romaine hearts
Instructions
Ranch Dressing
- In a mixing bowl, combine all of the ingredients for the Ranch dressing and whisk until smooth (mayonnaise, sour cream, buttermilk, 1 lemon juiced, white vinegar, chives, parsley, dill, garlic powder, onion powder, salt, and pepper). Place in the fridge to chill for at least 30 minutes.
Chopped Chicken Salad
- Start by grilling your chicken, or smoking it! First, cover in salt and pepper to taste, then I like to smoke it at 325 degrees for 20 minutes each side or until it reaches 165 degrees.
- While the chicken is grilling or smoking, bake your bacon. Preheat your oven to 450 degrees, line a baking sheet with foil, and lay the bacon flat. Bake until crisp & crunchy. About 30 minutes.
- Once the chicken and bacon are cooked, allow them to cool.
- Prepare the veggies while they cool. Wash and chop into uniform bite-sized squares.
- Once the chicken and bacon is cooled, chopped them up to match the veggies.
- Lastly, chop the mozzarella into small squares. Prepare the dressing.
Nutrition
Calories: 395kcal Carbohydrates: 9g Protein: 37g Fat: 24g Saturated Fat: 8g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 0.02g Cholesterol: 106mg Sodium: 362mg Potassium: 755mg Fiber: 5g Sugar: 3g Vitamin A: 4193IU Vitamin C: 16mg Calcium: 187mg Iron: 2mg