Chopped Salad with Bacon Chipotle Ranch Dressing


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Chopped Salad with Bacon Chipotle Ranch Dressing - get the recipe at

Smoky bacon, spicy chipotle peppers and tangy ranch dressing combine to create an irresistible version of our favorite ranch dressing. Bacon Chipotle Ranch Dressing is the perfect mix of spicy heat and cool creamy dressing. 

I use this Bacon Chipotle Ranch as a dip with our fresh vegetable boxes, as a sauce for grilled chicken and we dip roasted potatoes into it. This has been a favorite in our house for over three years now.

The key to a great chopped salad is making sure all ingredients are chopped into pieces as uniform as possible. That way, each bite contains all of the individual flavors. My boys frequently ask if I’m making a “chopped salad” instead of the more traditional versions. The chopped salad is definitely their favorite!

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COOK’S NOTE: If you enjoy a little more heat, feel free to add an additional chipotle pepper to the dressing. The dressing will keep well in the refrigerator for at least a week.

Chopped Chicken and Black Bean Salad

Yield: 4 – 6 servings
(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
¾ cup black beans, room temperature
1 cup frozen or canned corn, warmed just to room temperature
1 ½ cups cooked chicken, diced very small into 1/2″ or smaller pieces
½ cup shredded cheddar cheese
Optional: cooked and crumbled bacon

Smoky Bacon Chipotle Ranch Dressing
Yield: about 1 cup

1 cup Homemade Ranch Dressing, or your favorite store-bought ranch dressing
¼ 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!

Bacon Chipotle Ranch Dressing is the perfect balance of spicy heat and creamy cool ranch dressing! get the recipe at

{originally posted 5-21-12 – recipe notes and photos updated 5-28-15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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14 Comments Leave a comment or review

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  1. Becki's Whole Life says

    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. Joanne says

    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.