Chicken Salad with Bacon, Cheddar, and Ranch – Mayo-Free

This Bacon Cheddar Ranch Chicken Salad swaps traditional mayonnaise for a creamy Greek yogurt ranch, keeping the salad bright and lighter while maintaining rich flavor. It’s built on tender shredded chicken, crisp broccoli florets, sharp cheddar, and crisp bacon. The homemade ranch dressing is tangy with herbs and a touch of honey for balance.

The salad is versatile — serve it over greens, spoon it into lettuce cups, use it as a sandwich filling, or enjoy it with crackers and celery. It’s quick to make, excellent for meal prep, and holds up well in the fridge for several days.

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste

For the ranch:

• 3/4 cup plain Greek yogurt
• 1/2 tbsp apple cider vinegar (or sub lemon juice)
• 1/2 tbsp honey
• 1 tbsp water
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Mix-ins:

• 3–4 pieces bacon, cooked crispy and chopped
• Handful broccoli florets, cut into bite sized pieces
• Handful of sharp cheddar, chopped into tiny cubes

Instructions

1. Preheat the oven to 425°F. Rub the chicken breasts with olive oil and season both sides with salt and pepper. Place on a baking sheet and roast for 20–25 minutes, or until the thickest part reads 165°F. Remove from the oven and let the chicken rest briefly, then shred with two forks and set aside to cool.
2. While the chicken cooks, whisk together the ranch: combine the plain Greek yogurt, apple cider vinegar (or lemon juice), honey, water, chopped parsley, dill, chives, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. The dressing should be creamy and bright; thin with additional water if needed.
3. Cook the bacon until crispy, either on the stovetop or in the oven. Drain on paper towels, then chop into small pieces.
4. Once the shredded chicken has cooled, place it in a large bowl. Add about half of the prepared ranch and toss to coat. Fold in the chopped bacon, broccoli florets, and cubed cheddar. Add more ranch a little at a time until you reach your preferred creaminess.
5. Taste and adjust with salt, pepper, or a squeeze of lemon if desired. Serve chilled or at room temperature with celery sticks, crackers, lettuce leaves, or your favorite chips.