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Keto Bacon Chicken Ranch Bowl - A Creamy, Crunchy Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Bowl:
  • 2 cups cooked chicken breast or thighs, chopped or shredded
  • 6 slices bacon, cooked until crisp and crumbled
  • 4 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced or cubed
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 2 tablespoons chopped fresh chives or green onions
  • Salt and black pepper, to taste
  • For the Ranch Dressing:
  • 1/2 cup mayonnaise (preferably avocado oil mayo)
  • 1/4 cup sour cream
  • 2 tablespoons heavy cream or unsweetened almond milk (to thin, as needed)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely minced
  • 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried chives (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper, to taste

Method
 

  1. Cook the bacon. Place slices in a cold skillet and cook over medium heat until crisp. Transfer to a paper towel–lined plate and crumble when cool. Reserve a spoonful of bacon fat for the chicken if desired.
  2. Season and cook the chicken. If starting with raw chicken, season with salt, pepper, and a pinch of paprika. Sauté in a bit of olive oil or reserved bacon fat over medium heat until browned and cooked through, 5–7 minutes per side depending on thickness. Let rest, then chop or shred. If using leftover or rotisserie chicken, simply chop and warm if you like.
  3. Make the ranch. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon, garlic, dill, parsley, chives, onion powder, and paprika. Thin with heavy cream or almond milk until pourable. Taste and season with salt and pepper.
  4. Prep the veggies. Chop the greens, halve the tomatoes, dice the cucumber, and slice the onion. Cube or slice the avocado just before assembling to prevent browning.
  5. Assemble the bowl. In a large serving bowl or two individual bowls, add the greens. Top with chicken, bacon, tomatoes, cucumber, onion, avocado, and shredded cheese.
  6. Dress and finish. Drizzle with ranch dressing. Sprinkle with chopped chives or green onions. Toss gently or serve as-is so each person can mix to taste.
  7. Adjust and serve. Add a pinch of salt and a grind of pepper if needed. Enjoy right away while the bacon stays crisp.