Crispy Chicken Bacon Ranch Salad with Lemony Panko Crunch

This hearty dinner salad brings together tender garlic-seasoned chicken, crispy bacon and fresh lettuce, tomato and cucumber, all tossed in a creamy buttermilk ranch dressing. The real star is the crunchy lemony panko breadcrumb topping that adds a bright, zesty finish to every bite.

Perfect for busy weeknights, this salad comes together in just 20 minutes and is packed with protein and veggies. It’s a satisfying meal that doesn’t skimp on flavor or texture.

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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

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 the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop the bacon.
2. While the bacon cooks, zest the lemon and cut it into quarters. Trim the root end from the lettuce and thinly slice crosswise. Dice the tomato into ¼-inch pieces. Slice the cucumber into ¼-inch rounds.
3. After removing the bacon, discard all but a thin layer of bacon fat from the pan. Set the pan over medium heat. Add the panko breadcrumbs and cook, stirring, until golden brown, 2-4 minutes. Transfer to a small bowl and stir in the lemon zest. Season with salt and pepper. Wipe out the pan.
4. Pat the chicken dry with paper towels and 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 the chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. In the last minute, stir in 1 tablespoon of butter until melted and the chicken is slightly charred. Transfer to a plate and let rest for 1 minute.
6. In a large bowl, combine the lettuce, tomato, cucumber, chicken and half the bacon. Squeeze in some lemon juice and add as much ranch dressing as you like. Toss well. Season with salt and pepper if needed.
7. Divide the salad among shallow bowls. Top with the lemony panko and remaining bacon. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can substitute with romaine, iceberg or a mixed greens blend.

How can I make this salad dairy-free?

Use a dairy-free ranch dressing and substitute the butter with a plant-based alternative.

Can I prepare the chicken in advance?

Absolutely! Cook the chicken ahead of time and reheat it gently before assembling the salad.