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A vibrant 10-ingredient chicken salad featuring grilled chicken, bacon, hard-boiled eggs, tomatoes, corn, avocado, and creamy dressing.

10-Ingredient Chicken Recipes (No Fuss)

This recipe combines grilled chicken, bacon, eggs, and fresh vegetables for a complete meal. It is served with a homemade Greek yogurt ranch dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: American
Calories: 592
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Large baking sheet
  • Cast-iron skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line 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. Sprinkle the chicken breasts with seasoning. Grill for 10-15 minutes on each side.
  4. While the chicken cooks, place the bacon on the prepared baking sheet. Bake for about 20 minutes, or until crispy.
  5. To hard boil the eggs, place them in a pot with 1 inch of water. Bring to a boil, then 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 cooked, set it aside. Sauté the corn in the same pan until warm.
  8. Pat the cooked bacon slices dry with a paper towel and cut them into small bits.
  9. Slice the avocado and cut the tomatoes in half.
  10. To assemble, place a bed of lettuce on each plate. Top with sliced or cubed chicken, eggs, bacon bits, avocado, tomatoes, corn, and feta crumbles.
  11. In a small bowl, whisk together all the dressing ingredients. Drizzle the dressing 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

You can save time by using pre-cooked or rotisserie chicken. Baking bacon on two sheets of parchment paper makes cleanup easy.

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