Monday, May 21, 2012

Chopped Salad with Bacon Chipotle Ranch Dressing

Chopped Salad with Bacon Chipotle Ranch Dressing recipe by Barefeet In The Kitchen

Smoky bacon, spicy chipotle peppers and our favorite Homemade Ranch Dressing recipe combined to create a brand new favorite dressing for our house. Just a drizzle of the dressing created a smoky spicy flavor that we really enjoyed.

In a chopped salad, all of the ingredients are chopped into uniform pieces. The beauty of the chopped salad is that each bite of salad contains more of the individual flavors. My boys frequently ask if I'm making a "chopped salad" instead of a plain version. The kids find a chopped salad much easier to eat than a traditional salad.

This dressing is the perfect mix of spicy heat and cool creamy dressing. If you enjoy a little more heat, free free to increase the amount of peppers.

Chopped Chicken and Black Bean Salad
(printable recipe)

6 cups romaine lettuce, sliced thinly and then chopped into 1/2" pieces
1 large cucumber, peeled, sliced thinly and then chopped small
2 large carrots, peeled, sliced thinly and then chopped small
1 cup grape tomatoes, quartered
3/4 cup black beans, room temperature
1 cup frozen or canned corn, warmed just to room temperature
1 1/2 cups cooked chicken, diced very small into 1/2" or smaller pieces
1/2 cup shredded cheddar cheese
Optional: Crumbled bacon

Smoky Bacon Chipotle Ranch Dressing

1 cup Homemade Ranch Dressing
1/4 teaspoon cumin
1 chipotle pepper in adobo sauce, diced finely
3 strips of bacon, cooked, (2-3 tablespoons diced finely)

Stir together the ranch dressing, cumin and diced pepper. Set aside to chill in the refrigerator.

Place 3 strips of bacon (or more, if you are adding it to the salad as well) on a foil lined baking sheet. Place in a cold oven and set temperature to 425. Cook for 20 minutes, or until the bacon is crisp as desired. Remove to paper towels to drain. Finely chop the bacon and add to the dressing. Stir to combine. Serve immediately or place in refrigerator until ready to serve. Enjoy!

Chopped Salad with Bacon Chipotle Ranch Dressing recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Crockpot Pulled Pork


  1. I love this dressing so much. I would never get bored with salads if I could pour this over it every night! My girls are starting to love their salads and I agree, chopped salads are the way to go for little mouths and forks. Also, the spice with the bacon is the perfect combo.

  2. To be fair, unless the salad has some seriously awesome mix-ins, the dressing is the best part! Mmm chipotle. Can't go wrong once you throw that into the mix.

  3. Love adding chipotle to just about anything these days. The dressing sounds wonderful!

  4. Not only are you the smoothie queen, you are quickly becoming the salad and dressing expert of the blog-e-sphere! This sounds wonderful, again :) Go Mary!

  5. I agree with Tricia, and I love the salad dressing 'action shot'!!

  6. Love ranching dressing! Been using it for my salads ;-)

  7. Love the ranch dressing...Adding chipotle will surely add more flavor. I can't wait to try this.

  8. I am in a salad mood lately too! Yours looks perfect Mary! I would love to try it!

  9. This looks wonderful! And bacon, how can it be bad!

  10. the cooling buttermilk in the ranch tempers the chipotle heat in a pleasant way---terrific dressing. and you're right---how you cut the vegetables makes a huge difference in their taste.

  11. I have some chipotle's in the fridge from my dipping sauce. I may have to break out the other ingredients too. YUM!