Chicken Ranch Salad

Chicken Ranch Salad

  • 1 Turkish bread roll
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, crushed
  • 4 shortcut bacon rashers, cut into 2 cm pieces
  • 1 barbecued chicken
  • 120 g mixed salad leaves
  • 1 stick celery, diagonally sliced
  • 4 green spring onions, diagonally sliced
  • 250 g punnet cherry tomatoes, halved
  • Salt and pepper, to taste
  • 180 ml Newman's Own Ranch Dressing


  1. Make croutons by tearing roll into 3cm pieces. Place on an oven tray. Drizzle with combined oil and garlic. Cook in a hot oven (200C) for about 8 minutes or until golden brown. Remove and cool.
  2. Cook bacon in a heated, non-stick pan, stirring, until crisp. Remove.
  3. Remove skin and bones from chicken. Shred chicken meat coarsely.
  4. Combine salad leaves, celery, spring onions, tomatoes, chicken and bacon in a large bowl. Toss well. Season with salt and pepper.

To serve: Just before serving, drizzle dressing over salad. Top with croutons.

Recipe courtesy of Newman's Own.

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