If you’re in the mood for a fresh and flavorful meal, the Southwest Grilled Chicken Salad with Candied Bacon is a perfect choice. This salad combines the tender taste of grilled chicken with the sweet crunch of candied bacon, all topped with a delicious salsa ranch dressing. It’s satisfying, colorful, and easy to prepare, making it an ideal dish for any day of the week.
Why Make This Recipe
This salad is not just a meal; it’s an experience! The mix of flavors and textures will excite your taste buds. With the protein from the chicken and beans and the vibrant veggies, you get a balanced meal in one bowl. The candied bacon adds a fun twist, turning a regular salad into something extraordinary. Plus, it’s quick to make, and great for lunch, dinner, or even meal prep.
How to Make Southwest Grilled Chicken Salad with Candied Bacon
Ingredients:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- ½ cup salsa
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 tablespoon lemon juice
- 4 slices thick-cut bacon
- ¼ cup maple syrup
- ¼ cup light brown sugar
- 1 boneless skinless chicken breast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ tablespoon olive oil
- 3 cups chopped romaine
- ¼ cup black beans
- ¼ cup shredded or cubed cheddar cheese
- 1 diced tomato
- 1 diced avocado
- ¼ cup tortilla strips
Directions:
- To prepare the salsa ranch, add the mayonnaise, sour cream, milk, salsa, dried parsley, dried dill, salt, black pepper, garlic powder, onion powder, and lemon juice into a food processor or blender. Blend for about 20 seconds until combined and set aside. Store in a sealed container in the refrigerator.
- Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil and place a wire rack on top. Lay the bacon slices on the rack.
- Brush the tops of the bacon with half of the maple syrup and sprinkle with half of the brown sugar. Bake for about 15 minutes.
- Flip the bacon strips, brush with the remaining maple syrup, and sprinkle with the rest of the brown sugar. Bake for another 10 minutes or until crispy. Remove and let cool on a plate lined with paper towels. Once cool, chop into small pieces.
- Season the chicken breast with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on one side, then flip to cook the other side until fully cooked and no longer pink inside. Remove from heat and let cool for about 5 minutes before slicing.
- To assemble the salad, place the chopped romaine in a bowl. Top with sliced chicken, candied bacon, diced tomato, black beans, diced avocado, tortilla strips, and shredded or cubed cheddar cheese.
- Drizzle with salsa ranch and serve immediately. Enjoy!
How to Serve Southwest Grilled Chicken Salad with Candied Bacon
Serve the salad fresh and cold, drizzled generously with the salsa ranch dressing. It pairs well with crispy tortilla chips or warm bread on the side for a complete meal.
How to Store Southwest Grilled Chicken Salad with Candied Bacon
If you have leftovers, store the salad in an airtight container without the dressing to keep it fresh. Keep the salsa ranch in a separate container. Both can be refrigerated for up to 3 days. When ready to eat, simply combine them again.
Tips to Make Southwest Grilled Chicken Salad with Candied Bacon
- For an extra kick, add sliced jalapeños or chopped cilantro.
- You can use turkey bacon for a lighter version of the candied bacon.
- To save time, prepare the salsa ranch and candied bacon in advance.
Variation
You can switch up the proteins by using grilled shrimp or steak instead of chicken. For a vegetarian option, skip the meat and add more beans or grilled veggies.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time, but it’s best to assemble the salad just before serving to keep everything fresh.
2. Can I use other types of cheese?
Absolutely! You can use feta, pepper jack, or any cheese you prefer.
3. Is the candied bacon necessary?
While it adds a delightful sweetness and crunch, you can leave it out if you’re looking for a healthier version. You could substitute with regular bacon or skip it entirely.
Southwest Grilled Chicken Salad with Candied Bacon
Ingredients
For the salsa ranch
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- ½ cup salsa
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 tablespoon lemon juice
For the candied bacon
- 4 slices thick-cut bacon
- ¼ cup maple syrup
- ¼ cup light brown sugar
For the salad
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ tablespoon olive oil
- 3 cups chopped romaine
- ¼ cup black beans
- ¼ cup shredded or cubed cheddar cheese
- 1 diced tomato
- 1 diced avocado
- ¼ cup tortilla strips
Instructions
Prepare the salsa ranch
- Add the mayonnaise, sour cream, milk, salsa, dried parsley, dried dill, salt, black pepper, garlic powder, onion powder, and lemon juice into a food processor or blender.
- Blend for about 20 seconds until combined and set aside. Store in a sealed container in the refrigerator.
Prepare the candied bacon
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with foil and place a wire rack on top. Lay the bacon slices on the rack.
- Brush the tops of the bacon with half of the maple syrup and sprinkle with half of the brown sugar. Bake for about 15 minutes.
- Flip the bacon strips, brush with the remaining maple syrup, and sprinkle with the rest of the brown sugar. Bake for another 10 minutes or until crispy.
- Remove and let cool on a plate lined with paper towels. Once cool, chop into small pieces.
Cook the chicken
- Season the chicken breast with salt and black pepper.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for about 6-7 minutes on one side, then flip to cook the other side until fully cooked and no longer pink inside.
- Remove from heat and let cool for about 5 minutes before slicing.
Assemble the salad
- Place the chopped romaine in a bowl.
- Top with sliced chicken, candied bacon, diced tomato, black beans, diced avocado, tortilla strips, and shredded or cubed cheddar cheese.
- Drizzle with salsa ranch and serve immediately.
