One fully loaded salad coming right up! Oven-baked bacon and seared, cubed chicken breasts are complemented with a herby, vibrant green goddess ranch dressing and tossed with some tender butter lettuce and crisp romaine for this healthy, decadent salad. 

Fresh, bright, filling, delicious, main course energy, what’s not to love?! That’s the best way to describe my Chicken Bacon Green Goddess Ranch Salad.

Summertime is one of the best times to try new salad recipes. The produce is plentiful, and the possibilities are nearly endless.

While a summer harvest salad is fun and delicious, they all start to taste the same after a while. I promise this loaded salad is anything but boring!

Crispy bacon and perfectly tender and seasoned chicken make this a protein-forward lunch or dinner time-worthy meal.

Tossed with a fresh and herby green goddess ranch salad dressing that’s good on just about any bowl or wrap, but a real star in this salad.

The combo of romaine and butter lettuce holds up well to the bacon, chicken, and the luscious dressing.

Top with some gluten-free tortilla chips for a bit of crunch and a sprinkle of hemp seeds for even more protein goodness. Enjoy! 

Key Ingredients for Chicken Bacon Green Goddess Ranch Salad

You may have a lot of these ingredients already on your everyday shopping list. As I mention below, buying all the herbs is 100% worth it. Here’s what you’ll need… 

• Bacon: When it comes to bacon, my method is cooking it in the oven on a piece of parchment paper. It’s way less messy than stovetop cooking! Just be sure to watch it in the final minutes so it doesn’t overcook.
• Chicken: Boneless, skinless chicken breasts turn out super juicy when quickly seared and then finished off in the oven. You can also use chicken thighs. 
• Spices: A quick rub of paprika, onion powder, garlic powder, salt, and pepper does the trick in terms of flavoring the chicken. You can also use your favorite chicken rub. 

• Unsweetened Almond Milk: I found this was the best nut milk for this type of dressing. It thins it out without overpowering the taste. 
• Hemp Seeds: Small but mighty hemp seeds get super creamy when blended and add the perfect crunchy topping on the salad, too. 
• Herbs: This dressing calls for a lot of herbs, but I promise they all play a special role! Fresh chives add a mild onion flavor, while parsley brings a clean brightness. Dill is the OG ranch flavor, and tarragon is slightly licorice but sweet too. 

• Dairy-Free Sour Cream: The key to the creaminess in the dressing is either some dairy-free sour cream or coconut yogurt. I’ve tested with both and they turned out great. @foragerproject makes a good cashew-based sour cream, and @cocojune_organic coconut yogurt is a staple for me. 
• Lemon and Apple Cider Vinegar: Both of these add acidity and help keep the dressing vibrant green. 
• Romaine and Butter Lettuce: Crispy, crunchy romaine and tender butter lettuce make the perfect pairing. 
• Tortilla Chips: A bit of crunch never hurt anyone, and some @sietefoods tortilla chips are a welcome crunch here. 

How to Make Bacon, Chicken, and Green Goddess Salad 

Cook the bacon

Preheat your oven to 375°F. Add the bacon to a parchment-lined baking sheet and bake for 15 to 18 minutes until done or to your liking, checking often in the final minutes to ensure it doesn’t burn.

Prep and cook the chicken

Meanwhile, add 1 tablespoon of avocado oil to the chicken breasts and generously season on both sides with paprika, onion powder, garlic powder, salt, and pepper.

Heat 2 tablespoons of avocado oil in an oven-safe skillet over medium-high heat.

Once the oil is shimmering, add the chicken and cook, undisturbed, for 4 minutes on each side.

Transfer to the oven and roast for another 7 minutes.

Remove from the oven and let sit for 5 minutes before slicing into bite-sized pieces.

Make the dressing

Add all of the dressing ingredients (almond milk, hemp seeds, chives, dairy-free sour cream, dill, parsley, tarragon, lemon juice, apple cider vinegar, garlic powder, salt, and pepper) to a small blender or food processor and blend until creamy.

Assemble the salad

To a large serving bowl, add the chopped romaine and butter lettuce, crispy bacon, cooked chicken, sliced tomatoes, hemp seeds, and crushed tortilla chips along with the green goddess dressing.

Toss gently to combine.

Serve and enjoy!

More Summer Salads:

• Grapefruit Avocado Salad with Pepitas and Tahini Dressing
• Crispy Chicken Caesar Salad with Cashew Dressing
• Thai Marinated Steak and Herb Salad
• La Scala’s Famous Chopped Salad
• Cucumber Chickpea Greek Salad with Shallot Vinaigrette