Chicken Bacon Ranch Salad
with Tomato, Cucumber & Lemony Panko
This delicious dinner salad features tender pieces of garlicky chicken and crispy bacon tossed with fresh lettuce, tomato, cucumber, and a creamy buttermilk ranch dressing. It's finished with a sprinkle of crunchy lemony panko breadcrumbs and extra bacon for the perfect savory crunch in every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1 unit
Tomato
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Baby Lettuce
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Heat a large dry pan over medium- high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Once cool enough to handle, roughly chop.
• While bacon cooks, zest and quarter lemon. Trim and discard root end from lettuce; thinly slice crosswise. Dice tomato into 1⁄4-inch pieces. Trim and slice cucumber into 1⁄4-inch rounds. • Once bacon is done, discard all but a thin layer of bacon fat from pan and set over medium heat (if pan seems dry, add a drizzle of oil). Add panko and cook, stirring occasionally, until golden brown, 2-4 minutes (lower heat if panko begins to brown too quickly). • Turn off heat; transfer panko to a small bowl. Stir in lemon zest. Season with salt and pepper. Wipe out pan.
• Pat chicken dry with paper towels. Cut into 1⁄2-inch cubes; season all over with garlic powder, salt, and pepper.
• Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • In the last minute of cooking, stir in 1 TBSP butter (2 TBSP for 4 servings) until butter has melted and chicken is slightly charred. • Transfer chicken to a plate to rest, 1 minute.
• In a large bowl, combine lettuce, tomato, cucumber, chicken, and half the bacon. Toss with a squeeze of lemon juice and as much dressing as you like. • Taste and season with salt and pepper if desired.
• Divide salad between shallow bowls. Top with lemony panko and remaining bacon. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of chicken, bacon, and ranch, though some found it a bit bland or lemony.
- Ease of prep: While quick for some, others felt it took longer than expected with multiple cooking steps.
- Suggestions: Consider adding more ranch dressing, cheese, or extra veggies like avocado for more flavor and substance.
- Portions: Several mentioned needing more lettuce and dressing to make it a satisfying meal for two.
- Freshness: Some received wilted lettuce or spoiled cucumbers; using ingredients promptly is recommended.
