Chopped Chicken Salad
A copycat version of the Chopped Chicken Salad at Culinary Dropout with romaine, chicken, diced avocado, crispy bacon, halved cherry tomatoes, shredded cheddar tossed in a bbq ranch dressing.
Ingredients
- 2 heads romaine lettuce chopped
- 1 c cherry tomatoes halved
- 6 slices thick cut bacon cooked, crumbled
- 1/2 avocado diced
- 1/3 c white cheddar cheese shredded
- 1 deviled egg optional
Chicken
- 2 boneless skinless chicken breasts
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil for cooking
BBQ Ranch Dressing
- 1/4 c sour cream
- 3 tbsp mayonnaise
- 1/3 c buttermilk
- 2 tbsp BBQ sauce Sweet Baby Rays
- 2 tsp ranch dressing mix Hidden Valley
Instructions
- Prepare the dressing first so it has time to marinate together. Add everything to a mason jar. Close the lid tightly, shake and store in the fridge until it's time to eat.
- Make the bacon. If using the oven I like to line a sheet pan with parchment paper. Bake on 400 for for 20 minutes, flip and cook about 10 more minutes. Lay the bacon on paper towels and crumble once cool. If using a pan, preheat over medium, slice the bacon then cook until golden brown. Use a slotted spoon to retrieve the bacon and lay on paper towels.
- While the bacon cooks, prepare 1-2 chicken breasts. Cut off any excess fat or gristle. Pound so they're even in thickness. Season on both sides with garlic powder, onion powder, salt and pepper. Cook in olive oil just under medium heat for 6-7 minutes per side. Let rest then dice up.
- Wash and chop the romaine. Store in the fridge if not using immediately.
- Slice the tomatoes, shred the cheese and dice your avocado just before you're ready to serve.
- Toss lettuce in 2/3 of the dressing. Add the chicken, bacon, avocado, cheese and tomatoes. Top with the remaining dressing and serve.
Tried this recipe?Let us know how it was!