Bacon Ranch Chicken Salad

This ranch chicken salad with bacon uses a homemade seasoning blend for a zesty ranch flavor! This flavorful chicken salad is perfect for picnics or to meal prep easy lunches for the week!

Bacon ranch chicken salad in a white bowl topped with bacon and green onion.

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I’m never one to turn down a good chicken salad. It’s a great way to use up leftover grilled or rotisserie chicken, and there are so many unique flavor options! I love my lemon tarragon shredded chicken salad and sun-dried tomato basil chicken salad, and this bacon ranch chicken salad recipe is sure to be a new favorite too!

If you don’t often have leftover chicken to use, my favorite trick is cooking a large batch of chicken in advance to dice or shred and freezing it in portions for easy use in recipes later. You can see how I make easy diced or shredded chicken here.

Overhead view of bacon ranch chicken salad in a white bowl topped with bacon and green onion.

When making chicken salad, you don’t want to add too much liquid or the consistency will be too loose. This can be a problem if you’re using prepared ranch dressing to flavor your chicken salad. Too little dressing means too little ranch flavor, but adding too much dressing gives you a loose or watery chicken salad.

Using a homemade ranch seasoning blend to flavor this chicken salad circumvents that issue altogether! And if you keep the herbs and spices in your pantry, you’ll always have the ingredients on hand to whip up a batch.

Ingredients for bacon ranch chicken salad.

Bacon ranch chicken salad ingredients

  • Diced or chopped chicken: Use leftover simply-seasoned chicken (like grilled or rotisserie chicken) or make a batch of diced chicken just to use in recipes like this. I like to first dice the chicken and then finely chop it with a big kitchen knife to get the pieces even smaller. Tiny pieces of chicken gives a more homogenous texture that’s great for even tiny tea sandwiches. Plus, smaller bits of chicken equals more surface area, so the flavor and creaminess permeates the chicken salad better.
  • Herbs and spices: A homemade ranch seasoning blend is easy to whip up and avoids any preservatives, sugars, and starches you might find in a commercially made dry ranch mix. I’m always amazed how dried onion, parsley, chives, dill, garlic, salt, and pepper magically combine to make that distinctive ranch flavor! It’s definitely a case where the whole is greater than the sum of its parts.
  • Mayo, sour cream, and fresh lemon juice: Mayo binds the chicken salad and makes it creamy, while sour cream and lemon juice add the tang you’d find in a buttermilk ranch.
  • Green onion: I add a little green onion (green parts only) to this chicken salad to bring in a little color and freshness. They have a flavor similar to the dried chives we put in the ranch blend. You can use fresh chives instead of green onion if you’d like.
  • Bacon: Bacon and ranch is a classic combo for good reason! Crumble your crispy bacon or chop it with a kitchen knife to add flavor and a little crunch to this ranch chicken salad.
Bacon ranch chicken salad in a white bowl topped with bacon and green onion.

How to make ranch chicken salad with bacon

One of the great things about chicken salad recipes is how quick and easy they are to make. You just dice your chicken, mix everything together, and go!

This recipe does require cooking some bacon too, but I assure you it’s worth it. However, I have made this before without bacon and it’s still delicious!

Step 1
Start with cold or room temperature cooked chicken. Finely dice or chop the chicken for the best texture. I start by dicing the chicken fairly small (the middle pile in the image below), then further chop it with a kitchen knife until the pieces are very tiny (the bottom pile)

Chicken breast whole, sliced, diced, and finely chopped on a white cutting board with a chef's knife.

Step 2
Mix up your herbs and spices in a small bowl to make the ranch seasoning blend.

Step 3
Add the ranch blend to the chopped chicken, along with mayonnaise, sour cream, and fresh lemon juice, and mix until thoroughly combined.

Step 4
Cook some bacon and chop it into small pieces, and slice the green parts of two green onions. Mix the bacon and green onion into the chicken salad. Cook a couple extra slices of bacon while you’re at it for snacking on (you know you want to), or to add to your chicken salad sandwiches or wraps.

Serve and enjoy!

Bacon ranch chicken salad in a white bowl topped with bacon and green onion, with spices in the background.

Store your bacon ranch chicken salad refrigerated for up to a week. If using leftover chicken, store for up to a week from the date the chicken was originally made.

Tips & Tricks

  • Refrigerate overnight to further infuse the ranch flavors into the chicken salad. Some extra time and moisture allows the spices to rehydrate a bit and marries the flavors.
  • Cook and dice chicken in advance and freeze in 2-cup portions for an easy shortcut for making chicken salad on a whim!
  • Double the batch of chicken salad for an easy meal prep option. Then you can make chicken salad sandwiches for the week! For an easy ingredient conversion, click the number of servings in the recipe card and increase it to 4 with the slider.

How to serve bacon ranch chicken salad

  • Roll a ranch chicken salad wrap with bacon and avocado. This is my favorite way to eat this chicken salad!
  • Serve atop a green salad. Grape tomatoes, cucumbers, carrots, cheddar cheese, avocado, and bacon would make great salad toppings. Drizzle, of course, with ranch dressing.
  • Use as a filling for tea sandwiches.
  • Make bite-sized chicken salad pinwheel sandwiches by spreading a thin layer onto a large tortilla and rolling tightly from end to end. Slice like sushi to make the pinwheels and serve as is or garnish each piece with a grape tomato and a small piece of bacon.
  • Spread on crackers for a snack.

More chicken salad recipes

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Bacon ranch chicken salad in a white bowl topped with bacon and green onion.
5 from 1 vote

Bacon Ranch Chicken Salad

This ranch chicken salad with bacon uses a homemade seasoning blend for a zesty ranch flavor! This flavorful chicken salad is perfect for picnics or to meal prep easy lunches for the week!
Print Recipe Save Recipe
Course: lunch, Main Course, Salad
Cuisine: American
Yield: 2 1-cup servings
Calories: 735kcal
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes


For the Chicken Salad

  • 6 slices bacon chopped or crumbled
  • 2 cups cooked chicken finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp fresh lemon juice
  • Homemade Ranch Seasoning below
  • 1/4 cup green onions thinly sliced, green parts only (2-3 green onions)

For the Homemade Ranch Seasoning

  • 2 tsp dried minced onion
  • 2 tsp dried parsley
  • 1 tsp dried chives
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill weed


  • Cook bacon until crisp and drain on a paper towel. Crumble or chop the bacon into fairly small pieces.
    6 slices bacon
  • Dice cold or room temperature chicken, and then finely chop it with a chef's knife. You want to get the pieces quite small so the chicken salad has a more homogenous texture.
    2 cups cooked chicken
  • In a small bowl, combine all seasonings in the homemade ranch seasoning blend (dried minced onion, dried parsley, dried chives, kosher salt, pepper, garlic powder, onion powder, and dried dill weed).
    2 tsp dried minced onion, 2 tsp dried parsley, 1 tsp dried chives, 3/4 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill weed
  • In a medium mixing bowl, add chopped chicken, mayonnaise, sour cream, lemon juice, and homemade ranch seasoning blend. Mix until thoroughly combined.
    2 cups cooked chicken, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp fresh lemon juice
  • Add bacon and green onions and mix again until thoroughly combined.
    1/4 cup green onions, 6 slices bacon
  • Enjoy immediately or refrigerate overnight for even fuller flavor! Serve on a wrap, sandwich, green salad, or crackers.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 735kcal | Carbohydrates: 10g | Protein: 38g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1353mg | Potassium: 595mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2101IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 3mg

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