Summer is nearly (finally!) here in Northern Michigan. This spring we thought the thaw was but a distant hope, but thankfully the frost is gone, the snow has melted, and the April showers are behind us and we can enjoy all that living near the Lake has to offer. The last thing I want to do this summer is be stuck in my kitchen over a hot stove, so I’ve been creating fresh, simple, and flavor filled recipes. One of my favorites is my Bacon Cheddar Ranch Chicken Salad. It’s filled with juicy shredded chicken breast, sharp cheddar cheese, zesty green onion, and plenty of savory bacon.
To create this perfectly summer-friendly dish, I start by adding about four cups of cooked shredded chicken breast to a bowl (I cook the chicken breast in my slow cooker with about half a cup of chicken broth to keep it moist and then shred it up in my stand mixer).
Next I add in some ranch dressing, some mayonnaise, shredded cheddar cheese, and loads of freshly diced chives.
I add in a heaping portion of cooked bacon. About half a cup because I’m a serious bacon lover, but a quarter cup or so would do just fine.
I mix it all together until it’s completely combined and all the ingredients have incorporated together nicely.
Personally, I think there is no better way to enjoy a tasty chicken salad like this one than on a crusty loaf of sourdough bread or over a pretzel bun, but this Bacon Cheddar Ranch Chicken Salad would also be delicious over crackers, in zucchini boats, or even as a veggie dip.
- 4 cups cooked shredded chicken breast
- 1/2 cup Ranch dressing
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/4 - 1/2 cup cooked chopped bacon
- 2 tablespoons fresh chives, choppes
- In a large mixing bowl, combine all ingredients together until the mayo and ranch is completely incorporated into ingredients.
- Store in fridge until ready to serve.
- Enjoy cold over sourdough bread, pretzel buns, or as a veggie dip.