Max and I have discovered the secret to getting everyone to eat their vegetables without a single complaint; and it starts with a mountain of crispy bacon. This Bacon Ranch Chopped Salad is a staple in our household because it combines the cool; creamy flavors of the Midwest with a satisfying crunch that feels like a real treat. We love how the salty bits of bacon play off the sweetness of fresh corn; making every forkful a tiny party on your plate.
Jump to:
- Why You Will Love This Bacon Ranch Chopped Salad
- How To Make Bacon Ranch Chopped Salad
- MAX’S REACTION
- What Pairs Well With Bacon Ranch Chopped Salad
- Bacon Ranch Chopped Salad Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Bacon Ranch Chopped Salad
- Bacon Ranch Chopped Salad FAQs
- Cozy Bites From Our Family Kitchen
- Related
- Bacon Ranch Chopped Salad
Why You Will Love This Bacon Ranch Chopped Salad
You will adore this recipe because it is incredibly fast to assemble and offers a complex range of textures; from the snap of fresh broccoli to the velvety finish of the ranch dressing. It is a reliable crowd-pleaser for any potluck or family dinner; providing a fresh side dish that feels substantial enough to satisfy even the biggest appetites.
How To Make Bacon Ranch Chopped Salad
This recipe is a modern take on the traditional vegetable medley; featuring a vibrant base of romaine lettuce and broccoli tossed with colorful tomatoes and red onion. Unlike a standard leaf salad; the chopped style ensures that every ingredient is cut into uniform; bite-sized pieces; allowing the creamy dressing to coat every nook and cranny for a consistent flavor experience in every bite.
Bacon Ranch Chopped Salad Ingredients
- 6 cups romaine lettuce; chopped -
- 1 cup fresh broccoli florets; finely chopped -
- ½ pound thick-cut bacon; cooked and crumbled -
- 1 cup cherry tomatoes; halved -
- ½ cup fresh corn kernels -
- ¼ cup red onion; finely diced -
- 1 cup creamy ranch dressing -
- ½ cup cheddar cheese; shredded -
- Fresh black pepper to taste -
Step by Step Method
- Prep the base greens
- Wash and dry the romaine and broccoli thoroughly; then chop them into uniform small pieces for a perfect texture.
- Cook the bacon
- Fry the bacon until it is extra crispy so it retains its crunch even after being tossed with the dressing.
- Chop the vegetables
- Dice the onion; tomatoes; and corn to match the size of the greens for a balanced forkful.
- Combine and toss
- Place all ingredients in a large bowl and drizzle the ranch dressing over the top; stirring gently until coated.
- Add final garnishes
- Sprinkle the remaining bacon and cheddar cheese over the surface for a beautiful; restaurant-quality presentation.
MAX’S REACTION
"Mom; if all salads had this much bacon; I think I could eat broccoli for breakfast every single day!"
What Pairs Well With Bacon Ranch Chopped Salad
This salad is the ultimate companion for grilled main courses like burgers or BBQ chicken. Because it is so rich and creamy; it also works beautifully as a refreshing contrast to spicy wings or a hot panini sandwich during a weekend lunch.
Bacon Ranch Chopped Salad Variations
Chicken Bacon Ranch Chopped Salad
Add two cups of grilled; sliced chicken breast to the mix for a high-protein main course that is both filling and delicious.
Old Fashioned Bacon Ranch Chopped Salad
Include sliced hard-boiled eggs and peas for a nostalgic; deli-style version of this classic vegetable dish.
Bacon Ranch Broccoli Salad
Focus heavily on the broccoli florets and add sunflower seeds and dried cranberries for a crunchy; sweet; and salty twist.
Chicken Bacon Ranch Salad Pasta
Toss in two cups of cooked rotini or bowtie pasta to turn this salad into a hearty cold pasta dish perfect for summer picnics.
Equipment
- Large wooden salad bowl -
- Sharp chef's knife -
- Large mixing spoons -
- Mom Tip: Use a salad spinner to get your lettuce bone-dry; dressing sticks much better to dry leaves than wet ones!
Storage / Make Ahead / Serving Tips
Refrigeration Needs
Store any leftovers in an airtight container; though the lettuce will naturally soften the longer it sits in the dressing.
Make Ahead Advice
You can chop all the vegetables and cook the bacon up to 24 hours in advance; just keep the dressing separate until you are ready to serve.
Serving Suggestions
For the best experience; serve this salad immediately after tossing to ensure the bacon stays perfectly crispy and the greens stay bright.
Top Tips for Best Bacon Ranch Chopped Salad
To get that authentic restaurant flavor; always use thick-cut bacon that you cook yourself; the pre-packaged bits just don't have the same smoky impact. I always recommend letting the red onions soak in cold water for ten minutes before dicing them; it takes away that harsh "bite" while keeping the flavor sweet and mild for the kids. If you want a truly creamy texture; mix a tablespoon of sour cream into your store-bought ranch dressing for an extra layer of tang. Finally; don't be shy with the black pepper; it helps cut through the richness of the cheese and bacon beautifully.
Bacon Ranch Chopped Salad FAQs
How many Chicken bacon ranch salad calories are in a serving?
A standard serving is approximately 350 to 450 calories depending on how much dressing and cheese you use.
Can I use a different dressing?
Absolutely; a blue cheese or creamy Italian dressing works well; though ranch is the traditional favorite.
How do I keep the salad from getting soggy?
Only add the dressing right before you are ready to eat; or serve it on the side for guests to drizzle themselves.
Cozy Bites From Our Family Kitchen
We hope this crunchy; smoky salad brings as many smiles to your table as it does to Max's! If you're looking for more crowd-pleasers to round out your meal; you have to try our savory Smoked Stuffed Meatballs; our fun Garlic Parmesan Cheeseburger Bombs; or even a bowl of our Korean BBQ Steak Rice Bowls for a real flavor adventure.
Share your Bacon Ranch Chopped Salad! Tag us @HannahCooking with #BaconRanchChoppedSalad; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Bacon Ranch Chopped Salad recipe and let us know what twists or ingredients you used!
Related
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- Shrimp and Spinach Stuffed Pasta Rolls45 Minutes
Bacon Ranch Chopped Salad
Equipment
- 1 Chef's knife (For uniform chopping)
- 1 Large bowl (For tossing salad)
Ingredients
- 6 cups romaine lettuce - chopped
- 1 cup broccoli florets - finely chopped
- ½ pound bacon - cooked and crumbled
- 1 cup cherry tomatoes - halved
- ½ cup corn kernels - fresh or canned
- ¼ cup red onion - finely diced
- 1 cup ranch dressing - creamy
- ½ cup cheddar cheese - shredded
Instructions
- Wash the romaine and broccoli carefully and chop into small uniform pieces.
- Fry the bacon in a pan until it reaches a deep golden brown and crispy texture.
- Dice the tomatoes, corn, and red onion into small pieces for easy mixing.
- Combine all prepared ingredients in a large bowl with the shredded cheddar cheese.
- Drizzle ranch dressing over the mixture and toss until everything is coated.
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