The Starving Chef Recipe: Bacon Avocado Ranch Chicken Salad

By Felicia Vargo, The Starving Chef

I love chicken salad, not only for its delicious taste but its incredible texture, too.

The best chicken salad is made with a little bit of crunch, a hint of heat and bursts of tangy sweetness throughout.

Bacon Avocado Ranch Chicken Salad

Prep time: 30 minutes
Cook time: 30 minutes
Chill time: 1+ hour
Makes: 4-6 servings

Ingredients

2 chicken breasts
¼ C mayonnaise
2 t mustard
2 T apple cider vinegar
¼ C ranch dressing
1 T dill
1 t parsley
1 rib celery, chopped
2 green onions, chopped
½ shallot, chopped
4 oz. diced green chiles, drained
1 T bread & butter pickles, chopped
¼ t salt
¼ t pepper
5 strips bacon, cooked for topping
Avocado, sliced for topping
Croissants, for serving
Lettuce, for serving

Here’s How

1. Bring a large pot of water to a rolling boil. Add in the chicken breasts and cook through, about 25-30 minutes. Place the cooked chicken breasts into a large bowl and use an electric hand mixer to shred the chicken breasts. Cool until no longer steaming.
2. In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, ranch dressing, dill and parsley.
3. Place the cooled chicken into a large mixing bowl and add the celery, green onion, shallot, chiles and pickles. Pour on the mayonnaise mixture and stir until everything is well combined. Season with salt and pepper, to taste. Chill for at least one hour or overnight for best flavor.
4. Preheat the oven to 425 F. Cook bacon strips for 10-15 minutes or until crispy. Meanwhile, cut and slice the avocado into thick strips.
5. Assemble the chicken salad onto sliced croissants and top with avocado slices, cooked bacon and lettuce. Add your favorite sandwich toppings as desired. Enjoy!

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