Crispy Chicken Bacon Ranch Salad with Lemony Panko Crunch

This salad is a complete meal in a bowl, featuring juicy garlic-seasoned chicken, crispy bacon and a creamy buttermilk ranch dressing. The fresh lettuce, tomato and cucumber add a cool crunch, while the lemony panko breadcrumbs bring a bright, toasty finish.

Ready in just 20 minutes, it’s an ideal choice for a quick and satisfying dinner. The combination of textures and flavors-savory, tangy and crunchy-will make this a go-to recipe for busy nights.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
2. While bacon cooks, zest and quarter the lemon. Trim and discard the root end from the lettuce; thinly slice crosswise. Dice the tomato into ¼-inch pieces. Trim and slice the cucumber into ¼-inch rounds.
3. After bacon is done, discard all but a thin layer of bacon fat from the pan and set over medium heat (if the pan seems dry, add a drizzle of oil). Add panko and cook, stirring occasionally, until golden brown, 2-4 minutes (lower heat if panko browns too quickly). Turn off heat; transfer panko to a small bowl. Stir in lemon zest. Season with salt and pepper. Wipe out the pan.
4. Pat the chicken dry with paper towels. Cut into ½-inch cubes; season all over with garlic powder, salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. In the last minute of cooking, stir in 1 tablespoon butter until melted and chicken is slightly charred. Transfer chicken to a plate to rest for 1 minute.
6. In a large bowl, combine lettuce, tomato, cucumber, chicken and half the bacon. Toss with a squeeze of lemon juice and as much dressing as you like. Taste and season with salt and pepper if desired.
7. Divide the salad between shallow bowls. Top with lemony panko and remaining bacon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use pre-cooked bacon?

Yes, you can use pre-cooked bacon to save time. Just crisp it in the microwave or oven according to package directions, then crumble.

What can I substitute for buttermilk ranch dressing?

Any creamy ranch dressing will work. You can also make a quick ranch by mixing mayonnaise, buttermilk and ranch seasoning.

Can I make this salad ahead of time?

It’s best enjoyed fresh, but you can prep components ahead: cook the bacon and chicken, make the panko and wash the veggies. Assemble just before serving.