Chicken Bacon Yogurt Ranch Salad

A hearty dinner salad with low-fat yogurt ranch dressing.


  • 1 organic chicken breast
  • 3 Tablespoons Italian dressing
  • 2 strips thin-cut bacon
  • 1 cup low fat plain yogurt
  • 1/4 cup walnut pieces
  • 1/8 cup crumbled bleu cheese
  • 1/2 Tablespoon dried parsley
  • 1/2 Tablespoon chopped chives
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 2 cups baby lettuce, endive, radicchio, baby spinach
  • -pinch sea salt


Serves 2

Marinate chicken breast in Italian dressing at room temperature for 30 minutes.

Preheat grill to medium high then reduce heat to medium before grilling. Grill chicken breast for approximately 12-15 minutes – turn over – continue grilling for another 5 minutes or until cooked thoroughly. Remove from heat – set aside to cool.

Place bacon on several layer of paper towels on a microwave safe plate and cook on high 5 minutes at a time until desired crispness. Set aside to cool.

In a medium bowl combine yogurt, parsley, chives, dill, garlic and onion powders, black pepper and sea salt. Whisk well.

Crumble cooled bacon – cut chicken breast into strips and top salad greens with remaining ingredients. Enjoy!

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2 Responses to Chicken Bacon Yogurt Ranch Salad

  1. Denise says:

    What a fantastic main course salad! This made me so hungry I went straight to the kitchen and put together as many of these ingredients as I could find and had a lovely, filling lunch.

  2. Aubrie says:

    OH YEAH!!! Bacon…Chicken…and Ranch? Heck yes!! This sounds delicious and looks even better. I’m definitely going to try it out. Thanks for the great recipe Tess.

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