Warm Chicken & Bacon Salad with Ranch Dressing

With the football World Cup underway and temperatures hitting the mid-30's, I've gone all-American with this ranch-drenched warm chicken and bacon salad.

Ranch dressing has long been one of my favourites. It's creamy, tangy, fresh and incredibly versatile. Traditionally made with mayonnaise and buttermilk, I swap the buttermilk for kefir. If you've read some of my other recipes, you'll know I am a big fan of kefir.

By using kefir, you still get the classic tang that makes ranch dressing so delicious, but you also gain the added benefit of beneficial bacteria and yeasts. These probiotics help support gut microbiome diversity, which plays an important role in immune function and overall health. The fermentation process also breaks down much of the lactose, making kefir easier to digest than regular milk for many people.

Loaded with chicken, crispy bacon, avocado and plenty of colourful vegetables, this is a satisfying salad that doesn't feel like a compromise.

Recipe Overview

• Prep time: 15 minutes

• Cook time: 15 minutes

• Servings: 2

Ingredients

For the Ranch Dressing

• 3 tbsp mayonnaise

• 3 tbsp kefir (or buttermilk)

• 1 tsp dried dill (or 1 tbsp fresh dill, finely chopped)

• ½ tsp garlic powder

• Juice of ½ lemon

• Salt and freshly ground black pepper

For the Salad

• 2 large chicken breasts, diced

• 4 rashers bacon, grilled or air-fried until crispy

• 1 tsp cold-pressed rapeseed oil

• 2 large handfuls baby iceberg lettuce, shredded

• 2 handfuls spinach

• 150g cherry tomatoes, halved

• 6 radishes, sliced

• ½ cucumber, sliced

• 2 spring onions, sliced

• 1 ripe avocado, sliced

Method

1. Start by making the ranch dressing. Whisk together the mayonnaise, kefir, dill, garlic powder and lemon juice. Season to taste with salt and pepper and set aside.

2. Heat the oil in a frying pan over medium-high heat.

3. Add the diced chicken and cook for 8–10 minutes until golden and cooked through.

4. About 30 seconds before the chicken is ready, add the spinach and allow it to wilt slightly.

5. Meanwhile, grill or air-fry the bacon until crisp, then chop into bite-sized pieces.

6. Arrange the lettuce, tomatoes, radishes, cucumber, spring onions and avocado between two large bowls or plates.

7. Top with the warm chicken and spinach mixture.

8. Scatter over the crispy bacon.

9. Drizzle generously with the ranch dressing and serve immediately.

Nutrition (per serving – approx)

• Protein: 40g

• Calories: 550 kcal

• Carbohydrates: Low

• Healthy fats: Moderate to High

• Fibre: Moderate

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This is far more than just a salad.

You're getting:

• High-quality protein from chicken and bacon to support muscle maintenance and recovery

• Healthy fats from avocado and mayonnaise for satiety and hormone health

• Fibre and micronutrients from vegetables

• Probiotic benefits from kefir to help support gut health

Why Kefir?

Kefir contains a diverse range of beneficial bacteria and yeasts that can help support a healthy gut microbiome.

Research suggests that a diverse microbiome may help support:

• Digestion

• Immune function

• Reduced bloating

• Reduced inflammation

While no single food is a magic bullet, incorporating fermented foods such as kefir can be a simple way to support overall gut health.

60Fit Tip

The ranch dressing will keep in the fridge for up to 3 days and is delicious drizzled over salads, roasted vegetables, baked potatoes or as a dip for raw vegetables. I often make a double batch because it tends to disappear quickly!