Description

A bold, smoky chicken salad with grilled chicken, crispy turkey bacon, zesty pico de gallo, and creamy ranch. Ideal for quick weeknight meals with customizable toppings and restaurant-worthy flavor.

Ingredients

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4 small boneless skinless chicken breasts
1/2 cup barbecue sauce (smoky-spicy, e.g., Frank’s RedHot Original)
18 oz bag romaine salad mix
10 oz spicy pico de gallo (Mild or Hot)
2–3 green onions
4 oz shredded Colby Jack cheese
8 slices cooked and crumbled crinkle-cut turkey bacon
2 cups ranch dressing (sugar-conscious brands preferred)

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Instructions

Preheat oven to 400°F (200°C) or grill to medium-high heat
Pat chicken dry and brush generously with barbecue sauce
Grill or bake chicken for 6-7 minutes per side until golden and firm (no pink inside)
In a large bowl, toss romaine salad with pico de gallo, green onions, and ranch dressing
Top with grilled chicken, shredded Colby Jack cheese, and crumbled turkey bacon
Serve immediately or refrigerate for 30 minutes for flavors to meld

Notes

Substitute turkey bacon (optional):
1/2 cup crumbled cooked quinoa or walnuts for vegan version
Leftover chicken works well in lunches or as sandwich fillings
Use store-bought romaine or make your own with chopped romaine hearts

Prep Time: 10
Cook Time: 15
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 12g
Sodium: 650mg
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 18g
Fiber: 3g
Protein: 34g
Cholesterol: 110mg