Chicken Bacon Ranch Potato Salad Food

CHICKEN BACON RANCH POTATO SALAD

Steps:

• Boil the potatoes in a large pot of water until a fork easily pierces, with little resistance. Drain and let cool on a cooling rack until completely cool (about 1 hour).
• Peel potatoes and cut into bite size pieces then place in a large bowl.
• In a separate bowl whisk together the mayo and ranch dressing. Fold the dressing into the potatoes.
• Add the crispy bacon and fried chicken pieces, then stir gently to mix. Season with salt and pepper and garnish with chopped chives if desired. Enjoy!

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

CHICKEN BACON RANCH POTATO SALAD

Steps:

• Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Chop the potatoes into small bite sized pieces and place them on the baking sheet. Pour 2 tablespoons of oil over the potatoes and toss to coat. Then sprinkle with salt and pepper and toss again. Roast potatoes for 35-40 mins or until lightly browned.
• Once potatoes are cooked, add them to a large bowl. To the bowl add shredded chicken and bacon.
• In a small bowl combine mayo, ranch dressing and apple cider vinegar. Season to taste with salt and pepper.
• Pour that over the potato mixture and add in parsley. Stir until combined
• Enjoy as a main dish or side!

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

KRISTEN'S BACON RANCH POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.