Garlic Chicken Bacon Ranch Salad with Lemony Panko Crunch

This hearty salad is packed with tender garlicky chicken, crispy bacon, fresh lettuce, tomato and cucumber, all tossed in a creamy buttermilk ranch dressing. The real star is the crunchy lemony panko breadcrumbs that add a bright, zesty finish.

Perfect for busy weeknights, this dish comes together in just 20 minutes and is sure to satisfy your craving for something both fresh and indulgent.

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Ingredients

4 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

24 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, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop.
2. While bacon cooks, zest and quarter the lemon. Trim and discard the root end from lettuce; thinly slice crosswise. Dice tomato into ¼-inch pieces. Trim and slice cucumber into ¼-inch rounds.
3. Discard all but a thin layer of bacon fat from the pan and set over medium heat. Add panko and cook, stirring, until golden brown, 2-4 minutes. Transfer panko to a small bowl; stir in lemon zest. Season with salt and pepper. Wipe out pan.
4. Pat chicken dry with paper towels. Cut into ½-inch cubes; season with garlic powder, salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes. In the last minute, stir in 1 tbsp 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 ranch dressing as desired. Season with salt and pepper if needed.
7. Divide 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 a different type of lettuce?

Yes, you can substitute baby lettuce with romaine, mixed greens or any crisp lettuce you prefer.

How can I make this salad dairy-free?

Use a dairy-free ranch dressing and substitute butter with a plant-based alternative or omit it.

Can I prepare the components ahead of time?

Yes, you can cook the bacon and chicken, toast the panko and chop the vegetables in advance. Assemble just before serving.