Go Back
–+ servings
A delicious chicken salad featuring grilled chicken, bacon, avocado, corn, tomatoes, blue cheese, and hard-boiled eggs.

10-Ingredient Chicken Recipes (No Fuss)

A simple and quick chicken salad recipe perfect for busy weeknights. This dish uses minimal ingredients for maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Egg Simmer Time 8 minutes
Total Time 43 minutes
Servings: 4 cups
Course: Dinner, Salad
Cuisine: American
Calories: 592
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 1 pound chicken breasts thinly sliced
  • 1 Tablespoon avocado oil
  • 1.5 Tablespoons all-purpose seasoning 1 tsp salt, 2 tsp garlic, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp pepper
  • 4 large eggs
  • 6-8 slices bacon or more!
  • 1 large avocado
  • 2 cups grape tomatoes halved
  • 1 cup frozen corn
  • 1/2 cup feta cheese crumbled, or blue cheese
  • 6-8 cups chopped romaine or crispy lettuce of choice
  • to taste chives finely chopped (optional)
For the Healthy Ranch Dressing
  • 1/4 cup plain Greek yogurt
  • 1-2 Tablespoons milk adjust to thickness
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill
  • 1 teaspoon parsley freshly chopped
  • 2 teaspoons Worcestershire sauce

Equipment

  • Large Baking Sheet
  • Cast Iron Skillet
  • Grill Pan

Method
 

  1. Preheat your oven to 400 degrees F. Prepare a baking sheet with two sheets of parchment paper.
  2. Add avocado oil to a grill pan or cast-iron skillet over medium-high heat.
  3. Season the chicken breasts with all-purpose seasoning. Grill on the stovetop for 10-15 minutes on each side.
  4. While the chicken cooks, place the bacon on the prepared baking sheet. Cook in the oven for about 20 minutes, or until crispy.
  5. Hard boil the eggs: place them in 1 inch of water and bring to a boil. Lower the heat and simmer for 7-8 minutes.
  6. Remove the egg shells and cut the eggs into small pieces.
  7. Once the chicken is done, set it aside. Sauté the corn in the same pan used for chicken until just warm.
  8. Pat the cooked bacon dry and cut into small bits.
  9. Slice the avocado and cut the tomatoes into halves.
  10. Assemble your salads: top each plate of lettuce with cooked chicken, eggs, bacon bits, avocado, tomatoes, corn, and feta crumbles.
  11. Whisk together the healthy ranch dressing ingredients. Drizzle over each salad.
  12. Serve and enjoy!

Nutrition

Calories: 592kcalCarbohydrates: 26gProtein: 43gFat: 37gSaturated Fat: 11gCholesterol: 298mgSodium: 841mgPotassium: 1401mgFiber: 9gSugar: 4gVitamin A: 7339IUVitamin C: 23mgCalcium: 278mgIron: 5mg

Notes

Save time by using pre-cooked or rotisserie chicken. Baking the bacon on parchment paper makes cleanup easy.

Tried this recipe?

Let us know how it was!