High-Protein Chicken Bacon Ranch Pea Salad (Easy Meal Prep Recipe)
This High-Protein Chicken Bacon Ranch Pea Salad is the perfect easy meal prep lunch! Made with sweet green peas, tender chicken, crispy bacon, sharp cheddar, and a creamy homemade ranch dressing with Greek yogurt and cottage cheese. It’s packed with protein, full of flavor, and comes together in just 20 minutes.
Ingredients
For the Salad
- 3 cups frozen green peas thawed and drained
- 2 cups cooked chicken breast diced or shredded
- 6 slices bacon cooked and chopped
- ¾ cup sharp cheddar cheese shredded or cubed
- ½ cup red onion finely diced
- ½ cup celery diced
- ¼ cup fresh dill chopped
- 2 tablespoons green onions chopped
For the High-Protein Ranch Dressing
- ¾ cup plain nonfat Greek yogurt
- ½ cup low-fat cottage cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon ranch seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1-2 tablespoons milk
- Fresh cracked black pepper to taste
Let's Make It
- Thaw the frozen peas under cold running water. Drain thoroughly and pat dry.
- In a blender, combine the Greek yogurt, cottage cheese, lemon juice, ranch seasoning, Dijon mustard, honey, milk, and black pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the peas, chicken, cheddar cheese, red onion, celery, dill, and green onions.
- Pour the ranch dressing over the salad and toss until evenly coated.
- Fold in some of the crispy bacon, reserving the remaining bacon for topping.
- Divide into four equal servings and serve immediately or refrigerate for meal prep.
Recipe Notes
- Use pre-cooked chicken or rotisserie chicken to save time.
- Drain the thawed peas well so the dressing doesn’t become watery.
- Store the bacon separately until serving for the best texture.
- Refrigerate leftovers in airtight containers for up to 3–4 days.
- For an extra thick and creamy dressing, start with just one tablespoon of milk and add more as needed.
- This recipe makes four generous servings and is perfect for lunch meal prep.