Chicken Ranch Salad

Featuring Paul Newman’s Own® Ranch Dressing

1 Turkish bread roll
1 tbsp olive oil
1 clove garlic, crushed
4 shortcut bacon rashers, cut into
2cm pieces
1 barbecued chicken
120g mixed salad leaves
1 stick celery, diagonally sliced
4 green spring onions, diagonally sliced
250g punnet cherry tomatoes, halved
salt and pepper, to taste
3/4 cup Paul Newman’s Own Ranch Dressing


1. Make croutons by tearing roll into 3cm pieces. Place on an oven tray. Drizzle with combined oil and garlic.

2. Cook in a hot oven (200C) for about 8 minutes or until golden brown. Remove and cool.

3. Cook bacon in a heated, non-stick pan, stirring, until crisp. Remove.

4. Remove skin and bones from chicken. Shred chicken meat coarsely.

5. Combine salad leaves, celery, spring onions, tomatoes, chicken and bacon in a large bowl. Toss well. Season with salt and pepper.

6. Just before serving, drizzle dressing over salad. Top with croutons.

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