Dill Pickle Bacon Ranch Chicken Salad (Low Carb)
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.
Servings: 2 people
Calories: 339kcal
Cost: $10
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
Video
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
Nutrition
Calories: 339kcal | Carbohydrates: 12g | Protein: 24g | Fat: 21g | Fiber: 3g | Sugar: 8g
