This Bacon Broccoli Ranch Salad is a hearty and flavorful twist on classic chicken salad. With ranch dressing replacing mayonnaise, it perfectly complements the bold combination of chicken, bacon, and broccoli.
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 1 cup chopped broccoli
- 5 strips of crispy cooked bacon
- 1/2 cup thick ranch dressing
- 1/2 large shallot or 1 small shallot, diced
INSTRUCTIONS
- Prepare the Bacon: Bake the bacon until crispy, then set aside to cool.
- Cook the Chicken: Place the chicken breasts in a pot of cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat, and let simmer for 14 minutes.
- Prep the Vegetables: While the chicken and bacon are cooking, dice the shallot and chop the broccoli into bite-sized pieces.
- Shred the Chicken: Once cooked, remove the chicken from the pot and allow it to cool slightly. Shred the chicken using two forks.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, chopped bacon, broccoli, diced shallot, and ranch dressing. Mix well until the dressing evenly coats all the ingredients.
- Serve or Store: Serve immediately or refrigerate in an airtight container for up to 5 days.
NUTRITION INFORMATION
- Calories: 333
- Carbohydrates: 5g (2%)
- Protein: 22g (44%)
- Fat: 25g (38%)
- Saturated Fat: 5g (31%)
- Polyunsaturated Fat: 11g
- Monounsaturated Fat: 6g
- Trans Fat: 0.03g
- Cholesterol: 72mg (24%)
- Sodium: 682mg (30%)
- Potassium: 477mg (14%)
- Fiber: 1g (4%)
- Sugar: 3g (3%)
- Vitamin A: 226IU (5%)
- Vitamin C: 27mg (33%)
- Calcium: 32mg (3%)
- Iron: 1mg (6%)
