Description

A quick, no-cook (mostly) weeknight dinner featuring rotisserie chicken, crispy bacon, and fresh veggies tossed in a creamy ranch dressing. Kid-approved and perfect for meal prep.

Ingredients

Scale

2 heads romaine lettuce, chopped
2 cups rotisserie chicken, shredded or chopped
6–8 slices thick-cut bacon, cooked and crumbled
1 cup cherry tomatoes, halved
1/2 medium red onion, finely diced
1 large avocado, diced (optional)
3/4 cup ranch dressing
2 tablespoons sour cream
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly cracked

Instructions

Cook bacon in a cold skillet over medium heat for 8-10 minutes until crisp. Remove with a slotted spoon, drain on paper towels, and crumble into bite-sized pieces once cool.
Wash and thoroughly dry romaine lettuce using a salad spinner or paper towels. Chop into 2-inch pieces.
Halve cherry tomatoes and finely dice red onion. If using avocado, dice it now but set aside until serving to prevent browning.
Shred or chop rotisserie chicken into bite-sized pieces.
In a small bowl, whisk together ranch dressing, sour cream, garlic powder, and black pepper until smooth.
In a large mixing bowl, combine lettuce, tomatoes, red onion, and chicken.
Pour dressing over the salad and toss gently with tongs or large spoons until evenly coated.
Transfer to a serving platter, top with crumbled bacon and avocado, and serve immediately.

Notes

Dry lettuce thoroughly to prevent watery dressing. Keep dressing separate if meal prepping to maintain crunch. Do not reheat; serve cold or at room temperature. For a lighter version, use light ranch and skip the avocado.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of the total sal
Calories: 450
Sodium: 680
Fat: 28
Saturated Fat: 7
Carbohydrates: 12
Fiber: 3
Protein: 35

Keywords: chicken salad, bacon ranch, rotisserie chicken, weeknight dinner, meal prep, easy dinner, family friendly, gluten-free option