Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy, herby and very moreish.
Equipment: Frying pan; mixing bowl
Measures and names
Ingredients
- 2 cooked chicken breasts, sliced
- 4 rashers of bacon, crisped
- Salad leaves, cucumber and cherry tomatoes
- 60 g cheddar, cubed
- 4 tbsp mayonnaise, 2 tbsp soured cream (sour cream), herbs, garlic (ranch)
- Lemon or vinegar
- Salt and black pepper
Method
- Fry the bacon until crisp and break into pieces.
- Whisk the mayonnaise, soured cream, chopped herbs, crushed garlic and a squeeze of lemon into a ranch dressing, loosening with a splash of water. Season.
- Pile the leaves, cucumber and tomatoes into bowls.
- Top with the sliced chicken, bacon and cubed cheddar.
- Drizzle generously with the ranch and finish with black pepper. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
Homemade ranch avoids the sugar in bottled versions. Use chives, dill and parsley for a fresh flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 59 g | 2 g | 0 g | 49 g | 691 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
