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