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Bacon Deviled Eggs
Lunch American

Bacon Deviled Eggs

4.4

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Place eggs into a large saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water. Peel once cold. Halve eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until smooth.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool.
  3. 3 Add chopped bacon and ranch dressing to mashed yolks; mix until well combined. Spoon into egg white halves. Arrange on a tray and refrigerate before serving, at least 30 minutes.

By SHARON1026

Ranch, Bacon, and Parmesan Pasta Salad
Lunch American

Ranch, Bacon, and Parmesan Pasta Salad

4.4

Prep
15 min
Cook
Total
165 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water until cool. Transfer to a large bowl; refrigerate until ready to use.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Chop when cool.
  3. 3 Combine dressing, bacon, red onion, carrot, celery, and Parmesan cheese in a large bowl; stir in pasta to coat. Refrigerate to blend flavors, about 2 hours.

By Chef John Politte

Picnic Macaroni Salad
Lunch American

Picnic Macaroni Salad

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
  2. 2 Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
  3. 3 Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
  4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until serving.

By Paula

Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Southwestern Grilled Chicken Wraps
Lunch American

Southwestern Grilled Chicken Wraps

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Buffalo Chicken and Rice Wraps
Lunch American

Buffalo Chicken and Rice Wraps

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
  2. 2 Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
  3. 3 Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
  4. 4 Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
  5. 5 Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

By Uncle Ben's

The Best Potato Salad
Lunch American

The Best Potato Salad

4.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
  3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

Chef Salad for One
Lunch American

Chef Salad for One

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place torn lettuce leaves on a dinner plate.
  2. 2 Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
  3. 3 Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
  4. 4 Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
  5. 5 Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
  6. 6 Drizzle dressing of choice over all and serve.

By Bibi

Sarah's Pasta Salad
Lunch

Sarah's Pasta Salad

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
  2. 2 In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.

By Sarah Ripley

Shrimp and Pea Salad
Lunch

Shrimp and Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Simply Delicious Ranch Chicken Salad
Lunch

Simply Delicious Ranch Chicken Salad

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Dan's Favorite Chicken Sandwich
Lunch

Dan's Favorite Chicken Sandwich

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
  2. 2 Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
  3. 3 Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
  4. 4 Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

By ANGELSHARK

Harvest Slaw
Lunch

Harvest Slaw

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
  2. 2 In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
  3. 3 In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

By bdh76

Pea and Cauliflower Salad
Lunch

Pea and Cauliflower Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
  2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Kid-Approved Bento Toolbox Lunch
Lunch

Kid-Approved Bento Toolbox Lunch

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread peanut butter over tortilla. Arrange apple slices end to end down the middle of the tortilla. Roll tortilla up tightly; cut into small pieces.
  2. 2 Assemble bento box with tortilla pieces, grape tomatoes, golden tomatoes, celery, and carrots. Serve ranch dressing alongside.

By bdweld

Fully Loaded Deviled Eggs
Lunch

Fully Loaded Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.
  2. 2 Drain boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes, then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled, 10 to 15 minutes. Peel eggs; set aside.
  3. 3 Heat vegetable oil in a small skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
  4. 4 Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate.
  5. 5 Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sautéed onions, bacon bits, and Cheddar cheese.
  6. 6 Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

By mommyof3

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Chef Salad
Lunch

Chef Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  2. 2 Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

By thedailygourmet

Garden Tuna Pasta Salad
Lunch

Garden Tuna Pasta Salad

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  2. 2 Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
  3. 3 Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
  4. 4 Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

By Amy Hunter Shaw

Buffalo Chicken and Ranch Wraps
Lunch Mexican

Buffalo Chicken and Ranch Wraps

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
  2. 2 Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
  3. 3 Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
  4. 4 Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

By figgy

Easy Doritos Taco Salad
Lunch Mexican

Easy Doritos Taco Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.
  2. 2 Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.
  3. 3 Gently stir in lettuce and tortilla chips just before serving.

By JessicaStrayer

Buffalo Chicken Grilled Cheese Sandwiches
Lunch

Buffalo Chicken Grilled Cheese Sandwiches

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
  2. 2 Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
  3. 3 Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
  4. 4 Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
  5. 5 Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

By Bibi

Spam-a-licious Not-So-Caesar Salad
Lunch

Spam-a-licious Not-So-Caesar Salad

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
  2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Southwest Chicken Salad Bento Box
Lunch

Southwest Chicken Salad Bento Box

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
  2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess