This Low Carb Dill Pickle Bacon Ranch Chicken Salad is loaded with crisp romaine, chicken, bacon, and diced pickles, all tossed in a tangy ranch dressing.
Every bite delivers a savory, tangy crunch from the bacon and pickles, backed by 24g protein to make it a filling, satisfying salad.
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Jump To:
- Why This Low Carb Dill Pickle Bacon Ranch Chicken Salad Works
- Ingredient Notes for Dill Pickle Bacon Ranch Chicken Salad
- Step by step instructions
- How to make Dill Pickle Bacon Ranch Chicken Salad
- Recipe Tips
- Is This Dill Pickle Bacon Ranch Chicken Salad Low Carb?
- Recipe Variations & Swaps
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb salad recipes
- Recipe Card
This Low Carb Dill Pickle Bacon Ranch Chicken Salad comes from a personal low carb journey and a natural nutrition background, put into a salad that leans on real ingredients like chicken, bacon, and pickles for flavor instead of anything artificial.
For more low carb salads, check out this Cauliflower Rice Salad, Creamy Keto Greek Salad, and easy low carb 5 Ingredient Chicken Salad.
Why This Low Carb Dill Pickle Bacon Ranch Chicken Salad Works
- Chicken and bacon bring 24g protein per serving without added carbs
- Romaine and cucumber add crunch with almost no carb impact
- Pickles and pickle juice in the dressing add tang without added sugar
- A filling, high protein salad that still keeps carbs in check
Ingredient Notes for Dill Pickle Bacon Ranch Chicken Salad
- Chicken breast: cooked and sliced or cut into chunks, the main protein source in this low carb chicken salad
- Bacon: cooked crisp for crunch and smoky flavor, crumble or cut into small bites.
- Romaine lettuce: washed, dried and chopped for the base
- Cherry tomatoes: halved, adds natural sweetness, the biggest carb contributor in this salad
- Cucumber: cut into chunks, adds crunch with very few carbs
- Onion: sliced thin for a sharp bite
- Pickles: diced for tang, pairs with the ranch dressing
- Pickle juice: whisked into the dressing for extra tang
- Low carb ranch dressing: choose one with no added sugar to keep this dill pickle ranch dressing low carb
- Shredded cheddar (optional): sprinkled on top for extra flavor and richness
- Salt and pepper: to taste
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Dill Pickle Bacon Ranch Chicken Salad
STEP 1: Cook the chicken breast and bacon, then cut the chicken into strips or chunks and crumble or cut the bacon into small bites
STEP 2: Wash, dry and chop the romaine lettuce, halve the cherry tomatoes, cut the cucumber into chunks, and thinly slice the onion
STEP 3: Assemble the romaine in a salad bowl or dish, then top with chicken, bacon, tomatoes, cucumber and onion.
STEP 4: Whisk the ranch dressing with pickle juice and diced pickles, then spoon over the salad
Pro Tip
Pat the diced pickles and cherry tomatoes dry before adding them to the salad. Extra moisture from these two ingredients is the main reason a salad like this turns watery after dressing.
Recipe Tips
- Cut the chicken and bacon into bite-size pieces so every forkful gets a bit of everything
- Let the chicken and bacon cool before adding to the salad, warm meat can wilt the romaine faster
- Whisk the pickle juice into the dressing gradually, tasting as you go, some low carb ranch brands are already tangy on their own
Is This Dill Pickle Bacon Ranch Chicken Salad Low Carb?
- Yes, this salad comes in at 12g total carbs per serving
- Most of those carbs come from the vegetables, cherry tomatoes contribute the largest share
- With a background in natural nutrition, these vegetable carbs and the 3g of fiber they bring don't concern me personally
- Prefer it lower carb? Cut back on the cherry tomatoes, they're the biggest carb contributor here
- Bacon, pickles, and ranch dressing do add sodium, a low sodium ranch or fewer pickles brings that down if needed
Recipe Variations & Swaps
- Swap chicken breast for rotisserie chicken to save time
- Use turkey bacon in place of regular bacon
- Swap romaine for a spring mix or iceberg blend
- Add shredded cheddar on top for extra flavor and richness
- For other salad options, the Low Carb Burrata Caprese Salad and Low Carb Strawberry Feta Salad are worth trying too
Macros and Nutrition
This Dill Pickle Bacon Ranch Chicken Salad comes in at 339 calories per serving, with 24g protein leading the way alongside 21g fat and 12g total carbs.
The chicken and bacon are the main protein contributors, while the vegetables and pickle juice make up most of the carb count.
| Nutrient | Per Serving |
|---|---|
| Calories | 339 |
| Fat | 21g |
| Total Carbs | 12g |
| Fiber | 3g |
| Sugar | 8g |
| Protein | 24g |
Storage
- Store dressing separately from the salad to keep the romaine from wilting
- Keeps in the fridge for up to 2 days once assembled without dressing
Frequently Asked Questions
Yes, whisk the ranch dressing with the pickle juice and diced pickles up to 2 days ahead and store separately.
Yes, rotisserie chicken works well here and cuts down on prep time.
Cherry tomatoes and cucumber release moisture as they sit, patting them dry before adding helps the salad hold up better with the dressing on.
Recipe Card
Dill Pickle Bacon Ranch Chicken Salad (Low Carb)
RECIPE VIDEO
Ingredients
- 2 cooked bacons strips
- 1 large cooked chicken breast
- 2 cups romaine lettuce
- ½ cup cherry tomatoes
- ½ cup cucumber
- ¼ medium sliced onion
- 2 diced pickles
- 2 tablespoon pickle juice
- ¼ cup low carb ranch dressing
- Salt and Pepper to taste
Instructions
- Cook the chicken breast in a skillet or oven until fully cooked through, no longer pink in the center
- Cook the bacon strips until crisp, in a skillet or oven
- Let the chicken and bacon cool slightly, then cut the chicken into strips or chunks and crumble or cut the bacon into small bites
- Wash and chop the romaine lettuce, halve the cherry tomatoes, cut the cucumber into chunks, and thinly slice the onion
- Arrange the romaine in a salad bowl or dish
- Top the romaine with the chicken, bacon, tomatoes, cucumber, and onion
- Dice the pickles
- In a small bowl, whisk together the low carb ranch dressing, pickle juice, and diced pickles
- Spoon the dressing over the salad
- Top with shredded cheddar, if using, and season with salt and pepper to taste, then serve
Notes
- Keep the dressing separate until ready to serve to keep the romaine crisp
- Swap in turkey bacon or rotisserie chicken to change up the prep, or add shredded cheddar on top for extra flavor
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
So crunchy and packed with flavor, this one's a repeat for sure.