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The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto)

A delicious complete meal salad with Keto, paleo, and Whole 30 options!

Course Salad
Cuisine American
Keyword light recipe, Paleo, Whole30 recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Linda Spiker


  • If making dairy free ranch, make cashew cream (if not living dairy free you can skip this step and use buttermilk)
  • 1/2 cup raw cashews
  • 1/2 cup filtered water

If making homemade ranch:

  • 1 cup  light olive oil 
  • 2 large eggs the second is back up ( both eggs need to be room temp, very important!)
  • Juice of half a lemon room temp
  • 1/2 cup cashew cream If you aren't living dairy free, you could use buttermilk
  • 2 tablespoons cilantro chopped
  • 2 tablespoons chives chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder

For Salad:

  • 2-3 large boiled eggs peeled and quartered
  • 6 slices bacon cooked and chopped
  • 2 heads butter leaf lettuce shredded by hand
  • 2 chicken breasts skin on and sliced (rotisserie or link to my recipe above if you want to make your own)
  • 2 roma tomatoes diced
  • 2 avocados sliced


If making your own dairy free ranchdressing: 

Cashew Cream:

  1. Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)
  2. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  3. Add the juice of half a room temp lemon.
  4. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!

Salad Prep:

  1. Boil eggs: place eggs in a pot of cold water making sure eggs are covered by several inches of water. Bring to a boil. Boil for three minutes then turn off heat. Allow eggs to sit in hot water for 8 minutes. Run eggs under cold water and peel.
  2. While eggs boil and cool, cook bacon, allow to cool then chop
  3. Place shredded lettuce on platter, add eggs, bacon, tomatoes, and avocado, toss with ranch dressing. Add sliced chicken, serve.