If you’re tired of sad, boring lunches, this Scoopable Bacon Ranch Chicken Salad is about to become your new favorite obsession just like it has mine. It’s loaded with tender chopped chicken, crunchy veggies, and crispy turkey bacon, all tossed in a creamy high protein ranch dressing that tastes just as good as the real thing. This one is a meal prep dream, coming in at 60g of protein per serving, and it’s something you’ll actually be excited to eat four days in a row.
Friends, I’ve made more high protein chicken salads than I can count at this point, and this one is easily in my top tier. Something about the combination of the ranch dressing and the crunch from the cucumbers and tomatoes just works every single time.
This started as a way to fix my own lunch rut. I was so tired of eating the same boring chicken and rice every day that I needed something with actual flavor, and something I could make once and eat all week without getting sick of it. And that’s exactly what this salad delivers.
The dressing is really what makes this one special. It’s made with Greek yogurt and cottage cheese instead of mayo, which keeps the protein high without sacrificing that creamy ranch flavor you’re craving. Once you blend it up, you’ll want to put it on everything, not just this salad.
What You Need to Make This Scoopable Bacon Ranch Chicken Salad
- Grilled Chicken Breast: You’ll need about 1 1/4 pounds, chopped as finely as possible so it scoops easily. Rotisserie chicken works great here too if you want to save time.
- Persian Cucumbers: These add the perfect crunch to the salad without watering it down the way a regular cucumber can.
- Green Onions: These add a mild, fresh bite that balances out the richness of the dressing and bacon. Chop the full bunch finely so they distribute evenly throughout the salad.
- Cherry Tomatoes: Halved cherry tomatoes adds a little sweetness and a pop of color to the salad. Any small tomato variety will work if that’s what you have.
- Turkey Bacon: Eight slices of cooked, finely chopped turkey bacon adds that salty, smoky flavor that makes this taste like a real bacon ranch salad.
- Fat Free Greek Yogurt: This is the base of the dressing and where a lot of the protein comes from. It gives the dressing its thick, creamy texture.
- Low Fat Cottage Cheese: Cottage cheese blends up completely smooth and adds even more protein to the dressing without you ever tasting it.
- Ranch Seasoning: Two tablespoons of ranch seasoning is what gives the dressing its signature flavor. I used Trader Joe’s, but any brand you like will work.
- Garlic: Fresh garlic add a punch of flavor to the dressing.
- Ground Black Pepper: Black pepper rounds out the seasoning in the dressing.
- Water: Added only if needed, thins the dressing to a pourable consistency.
How to Make This Scoopable Bacon Ranch Chicken Sala
Start by making the dressing. Add the Greek yogurt, cottage cheese, ranch seasoning, garlic, and black pepper to a blender, then blend until completely smooth. If the dressing feels too thick to pour, add water one tablespoon at a time until it reaches the consistency you want. Set it aside.
Next, chop the chicken as finely as you can, then chop the cucumbers, green onions, tomatoes, and turkey bacon. Add everything to a large bowl.
Pour the dressing over the chicken and veggies, then toss everything together until it’s fully coated. Serve right away, or portion it into containers for the week. Store in a covered container in the fridge for up to four days.
Frequently Asked Questions
Yes! Make the dressing up to three days in advance and store it separately, then toss everything together the day you plan to eat it for the best texture.
This recipe is gluten free as written, but double check your ranch seasoning packet, since some brands can include gluten-containing additives.
Stored in a covered container, it will keep well for up to four days, which makes it an easy grab and go lunch all week long.
Yes. This is a great make-ahead option if you’re hosting, since you can prep the chicken, veggies, and dressing separately the day before and just toss them together right before serving. It also holds up well at room temperature for a couple of hours, so it’s low stress for a lunch spread or brunch.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 1 ¼ Pounds Grilled Chicken Breast, or rotisserie chicken, chopped as finely as possible
- 3 Persian Cucumbers
- 1 Bunch Scallions, finely chopped
- 1 Bunch Green Onions, finely chopped
- 1 Cup Cherry Tomatoes, halved
- 8 Slices Cooked Turkey Bacon, finely chopped
High Protein Ranch Dressing
- ¾ Cup Fat Free Greek Yogurt
- ¾ Cup Low Fat Cottage Cheese
- 2 Tablespoons Ranch Seasoning, I used Trader Joe’s
- 2 Cloves Garlic
- 1 Teaspoon Ground Black Pepper
- 2-3 Tablespoons Water, if needed to thin
Instructions
- To make this chicken salad, start by making the dressing. Add the Greek yogurt, cottage cheese, ranch seasoning, garlic, and black pepper to a blender, then blend until completely smooth. Set it aside.
- Next, chop the chicken as finely as you can, then chop the cucumbers, green onions, tomatoes, and turkey bacon. Add everything to a large bowl.
- Pour the dressing over the chicken and veggies, then toss everything together until it's fully coated.
- Serve right away, or portion it into containers for the week. Store in a covered container in the fridge for up to four days.
Rate & review
SELECT A RATING and tell me what you think!