This Chicken Beef Bacon Ranch Chopped Salad is a hearty, flavor-packed bowl that hits savory, crunchy, and creamy notes in every bite. Tender diced chicken and beef mix with crisp bacon, crunchy cucumber, sweet cherry tomatoes, sharp red onion, and melty cheddar over a bed of mixed greens. A tangy ranch dressing brings it all together. If you like bold, protein-forward salads, this one is fast to pull together and sure to satisfy — and you can also check a warm quesadilla twist for similar flavors at a chicken-beef bacon ranch quesadilla for meal-planning ideas.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes (all proteins pre-cooked)
- Total Time: 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 440 kcal
- Protein: 36 g
- Carbohydrates: 10 g
- Fat: 34 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 650 mg
Why Make This Chicken Beef Bacon Ranch Chopped Salad
This salad is quick, filling, and full of texture. The mixture of diced chicken and beef gives bold, meaty flavor while bacon adds smoky crispness. Ranch dressing lends a creamy, tangy finish that coats each bite. It works as a meal on its own, a potluck dish, or a make-ahead lunch. The colors are bright — deep greens, red tomatoes, and golden cheddar — making it an attractive plate as well as a tasty one.
How to Make Chicken Beef Bacon Ranch Chopped Salad
You’ll assemble this salad in just a few steps: prepare and dice ingredients, mix them gently so the greens stay crisp, add dressing, then finish with seasoning. No cooking required if your meats are already cooked and chilled. Taste as you go and adjust salt, pepper, or ranch to your preference.
Ingredients:
- 2 cups cooked chicken, diced
- 2 cups cooked beef, diced
- 6 slices bacon, cooked and crumbled
- 4 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- Salt and pepper to taste
Directions:
Step 1: Preparation
If needed, chill the cooked chicken and beef, then dice into bite-sized pieces. Cook and crumble the bacon if not already done. Wash and dry mixed greens and pat them dry so the salad won’t get soggy. Halve the cherry tomatoes, dice the cucumber, and finely dice the red onion.
Step 2: Mixing
In a large bowl, combine the mixed greens, diced chicken, diced beef, crumbled bacon, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese. Toss gently so you do not bruise the greens.
Step 3: Cooking
No additional cooking is required for this recipe because the proteins are pre-cooked. If you prefer warm meat, gently reheat the chicken and beef in a skillet about 1–2 minutes and allow them to cool slightly before adding to the greens.
Step 4: Finishing
Drizzle 1/2 cup ranch dressing over the salad and toss lightly to coat. Season with salt and pepper to taste. Serve chilled or at room temperature.
How to Serve Chicken Beef Bacon Ranch Chopped Salad
- Serve in large bowls for a casual dinner. The salad is hearty enough to be the main course.
- For a buffet or party, portion into individual cups or mason jars for easy pick-up.
- Pair with crusty bread, baked potatoes, or a light soup. The creamy ranch and savory meats pair well with crisp white wine or a cold beer.
- Garnish with extra crumbled bacon or a sprinkle of chopped fresh parsley for color.
How to Store Chicken Beef Bacon Ranch Chopped Salad
- Short-term: Refrigerate in an airtight container for up to 2 days. Keep dressing separate if you want the greens to stay crisp longer.
- Make-ahead tip: Store components separately—meats, chopped vegetables, cheese, and dressing—then toss just before serving. This keeps texture fresh for up to 3 days.
- Freezing: Not recommended for mixed salad because greens and dressing will lose texture when thawed. You can freeze cooked chicken or beef separately (up to 3 months) and thaw before assembling.
Expert Tips for Perfect Chicken Beef Bacon Ranch Chopped Salad
- Use chilled, dry greens to keep the salad crisp. Wet greens make the salad soggy fast.
- Cut everything roughly the same size so every bite has a balance of flavors and textures.
- If your beef is lean, add a touch of olive oil to keep the meat juicy.
- Taste the dressing first — some stores’ ranches are saltier, so reduce added salt accordingly.
- For extra crunch, add toasted sunflower seeds or thinly sliced radishes.
- To lighten the salad, swap half the ranch for plain Greek yogurt mixed with lemon juice.
Delicious Variations
- Southwest twist: Add black beans, corn, avocado, and swap ranch for cilantro-lime dressing.
- Italian-style: Replace ranch with a balsamic vinaigrette, add pepperoncini and shaved Parmesan.
- Low-carb: Omit tomatoes and cucumber, add extra greens and a tablespoon of olive oil.
- Breakfast salad: Top with a soft-boiled egg and serve at brunch with toasted English muffins.
- Spicy version: Stir in a tablespoon of sriracha or chipotle in adobo with the ranch.
Frequently Asked Questions
-
Can I use raw chicken or beef?
No. This recipe calls for cooked chicken and beef. If you only have raw meat, cook it fully (pan-sear or roast) and cool it before dicing and adding to the salad. -
How long will this salad keep in the fridge?
Assembled with dressing, it will stay good for about 1–2 days. If you keep dressing separate and store components individually, you can keep parts for up to 3 days for best texture. -
Can I make this vegetarian?
Yes. Replace chicken and beef with roasted chickpeas or crispy tofu, and use vegetarian bacon or extra nuts for crunch. Use a plant-based ranch if desired. -
Is this salad good for meal prep?
Yes. Store chopped ingredients in separate containers and add dressing only when ready to eat. This keeps the greens crisp and flavors fresh. -
What are good side dishes to serve with it?
Crusty bread, garlic knots, baked sweet potato fries, or a simple cup of soup pair well. For lighter options, pick a fruit salad or roasted veggies. -
Can I reduce calories without losing flavor?
Swap full-fat ranch for a lighter yogurt-based ranch or use half the dressing and add a squeeze of lemon. Use reduced-fat cheddar or less cheese to cut calories further.
Conclusion
This Chicken Beef Bacon Ranch Chopped Salad is quick to assemble, rich in flavor, and great for busy weeknights or fed-up-together meals. It’s a satisfying mix of textures — crisp greens, juicy tomatoes, tender meats, and crunchy bacon — all brightened by creamy ranch. For more inspiration that plays with similar flavors in a different format, see Sweet Savory and Steph’s Chicken Bacon Chopped Salad. Give this recipe a try — it’s easy to customize and always a crowd-pleaser.
Print
Chicken Beef Bacon Ranch Chopped Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A hearty, flavor-packed salad with tender chicken, beef, crispy bacon, and fresh veggies drizzled with tangy ranch dressing.
Ingredients
- 2 cups cooked chicken, diced
- 2 cups cooked beef, diced
- 6 slices bacon, cooked and crumbled
- 4 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Prepare and chill cooked chicken and beef, then dice into bite-sized pieces. Cook and crumble the bacon if not already done. Wash and dry mixed greens thoroughly.
- In a large bowl, combine the mixed greens, diced chicken, diced beef, crumbled bacon, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese. Toss gently.
- No additional cooking is required. If desired, gently reheat the chicken and beef in a skillet for about 1–2 minutes and cool slightly before adding to the greens.
- Drizzle ranch dressing over the salad and toss lightly to coat. Season with salt and pepper to taste. Serve chilled or at room temperature.
Notes
For added crunch, consider garnishing with extra crumbled bacon or chopped parsley. Store components separately for best texture and flavor longevity.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 36g
- Cholesterol: 100mg
