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Chicken bacon ranch chopped salad with diced chicken, crisp bacon, lettuce, cucumbers, tomatoes, shredded cheddar cheese, creamy ranch dressing, and pita chips served in a bowl.

Chicken Bacon Ranch Chopped Salad with Pita Chips

Nesting Lane
Scoopable Chicken Bacon Ranch Chopped Salad with Pita Chips is a 30-minute high protein salad with cheddar, and crisp pita chips.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Baking Sheet
Large Skillet
Tongs
Measuring Spoons
Measuring Cup
Pastry Brush

Ingredients
 

Salad:

  • 5 cups lettuce finely chopped
  • 2 cooked chicken breast diced
  • 4 slices center-cut bacon cooked crisp and chopped
  • 1 cup tomatoes seeded and chopped
  • ¾ cup cucumbers finely chopped
  • ½ cup reduced-fat shredded cheddar cheese
  • ⅓ cup light ranch dressing

Pita Chips:

Instructions
 

  • Preheat oven to 375 degrees F.
  • Place the pita breads on a cutting board. Cut around the outer edge of each pita to separate the top and bottom layers. You should have 4 thin pita circles. Cut each pita circle into triangles.
  • Place the pita triangles on a baking sheet. Brush lightly with olive oil. Brush lightly with olive oil. Sprinkle with garlic powder, salt, and black pepper.
  • Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
  • Add the chopped lettuce, chicken, bacon, tomatoes, cucumber, and cheddar cheese to a large mixing bowl.
  • Pour ranch dressing over the salad. Toss until evenly coated.
  • Serve right away with pita chips, pretzel crisps, or toasted flatbread for scooping.

Notes

8 WW Smart Points

Tips and Tricks

Chop everything small - Small pieces make the salad easier to scoop with pita chips.
Seed the tomatoes - Removing the seeds helps keep the salad from getting watery.
Cool the pita chips slightly - Letting them cool for a few minutes helps them crisp up more before serving.
Add the dressing last - Toss the salad with ranch right before serving so the lettuce stays crisp.
Use cooked chicken - This recipe starts with cooked chicken, so leftover chicken works well here.
Serve right away - This salad is best after it is tossed because the pita chips stay crisp on the side.

Storing and Reheating

Store the Salad - Place leftover salad in an airtight container in the refrigerator for up to 1 day. The lettuce will soften after it is mixed with dressing.
Store the Pita Chips - Place cooled pita chips in an airtight container at room temperature for up to 2 days.
Store Before Dressing - For meal prep, store the salad mixture, dressing, and pita chips separately. Toss the salad with ranch right before serving.

Nutrition

Calories: 343kcalCarbohydrates: 22gProtein: 34gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 77mgSodium: 324mgPotassium: 517mgFiber: 2gSugar: 3gVitamin A: 827IUVitamin C: 8mgCalcium: 121mgIron: 2mg
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