All, Recipes, Salads
Club Salad with Homemade Ranch
Inspired by the delicious salads we’ve enjoyed at country clubs over the years, we’ve created an easy, at-home version of an all-time classic.
Our favorite time-saving trick is to use leftover or rotisserie chicken to help this nourishing salad come together quickly. The herb-filled, protein-packed Greek yogurt ranch keeps the meal moist. It’s a perfect light dinner or substantial lunch.
How to Make It
Ingredients
- 6 slices thick-cut bacon
- ½ cup full-fat Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 1 tsp lemon juice
- ¼ tsp kosher salt
- Freshly ground black pepper
- 1 medium head romaine lettuce, chopped
- 2 ½ cups shredded, cooked chicken
- 9 oz (255 g) cherry tomatoes, halved
- 2 ripe avocados, peeled and sliced
- 2 cups salted potato chips, lightly broken (optional)
Instructions
- Heat a very large pan over medium heat. Add bacon and cook until crisp, about 3 to 5 minutes per side. Transfer to a paper towel-line plate.
- Whisk yogurt with mayonnaise, herbs, lemon juice, and salt in a small bowl. Season with black pepper.
- Divide and layer lettuce, chicken, tomatoes, and avocado between 4 plates. Roughly chop bacon then scatter over top. Drizzle with dressing, season with black pepper, and top with chips, if using.
How to Store It
Dressing can keep in an airtight container for up to 4 days.
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