Happy Pride Month! As a mother of a grown-up rainbow child, I absolutely love celebrating pride all year long, and especially in June. I have pride in my LGBTQ+ family members, friends, neighbors, and community. I strive to be the best ally I can be, but I know it’s a lifelong learning process. Meanwhile, I’m here to celebrate diversity, and my favorite way to celebrate is with food like this Rainbow Salad with Roasted Chicken, Crispy Bacon, and Creamy Chive Dressing. Let’s go!

Get ready to add this fabulous new recipe to your repertoire! We had so much fun playing around with the idea of a Rainbow Salad to celebrate Pride, and after lots of delicious taste-testing, I landed on the perfect combination! You can’t help but be happy when you’re eating this colorful, delicious Rainbow Salad!

Ingredients for Rainbow Salad with Chicken; blueberries, corn, red cabbage, roasted orange mini peppers, avocado.

Taste the Rainbow: Unleash the Power of Color in Your Salad!

When it comes to salads, the more colors the better! And this Rainbow Salad with Chicken and Bacon certainly doesn’t disappoint in that department. This vibrant salad with chicken is a symphony of fresh flavors on your plate; from the deep red of juicy tomatoes to the buttery green of fresh avocado slices, each ingredient brings something unique to the mix.

Incorporating a variety of colorful vegetables into your diet is essential for taking in a wide spectrum of vitamins, minerals, and antioxidants. So, let my new salad with chicken be your ticket to a rainbow of flavors as well as nutrients!

Bacon on a sheet pan.

Protein-packed Perfection: Elevate Your Salad with Chicken and Bacon!

While salads are often associated with light and refreshing fare, this Rainbow Salad with Chicken and Bacon takes it up a notch, which makes for a hearty meal. I start with roasted chicken and oven bacon. Chicken is so spectacular in a salad. In keeping with the rainbow theme, the smoked paprika gives it a bit of color while making the roasted chicken even more delicious!

Roasted chicken and crispy bacon are the perfect partners in this dish, providing a savory and satisfying twist in every bite.

Proteins like chicken and pork keep us feeling satisfied and help maintain your energy throughout the day. Combining the freshness of fruit and vegetables with chicken and bacon, this salad is a well-rounded and satisfying meal.

Creamy Chive Bliss: Take Your Salad with Chicken to the Next Level!

Let’s talk about the star of the show: the dressing. My Creamy Chive Dressing, which has become one of my all-time favorite Magic Elixirs, tops the salad. It’s creamy, tangy, and perfect on this Rainbow Salad. 

This homemade dressing is the ideal companion to elevate the flavors of this salad with chicken. Made with a base of creamy mayo, it adds a luscious texture and a burst of flavor. The chives provide a subtle oniony goodness, complementing the freshness of the vegetables and the savory notes of the chicken and bacon.

With just a few simple ingredients, you can whip up this delightful dressing in no time. Drizzle it generously over your Rainbow Salad with Chicken and Bacon, and watch how it ties all the flavors together, creating a fantastic blend that will satisfy all your favorite eaters!

Rainbow Salad with Chicken and Bacon.

Assembling Your Rainbow Masterpiece: Create a Visual Feast!

My favorite part is always building a salad from the rest of the ingredients. It’s kind of like an art project. Make yourself a masterpiece! We used blueberries, cabbage, avocado, tomatoes, baby peppers, and corn to fill out our rainbow.

Start by arranging a bed of vibrant salad greens as the base. Next, layer on the colorful fruits and vegetables. Then, add the roasted chicken and sprinkle the crispy bacon on top for that irresistible crunch.

Finally, drizzle the Creamy Chive Dressing generously over the salad, allowing it to sink down into the layers of the salad, infusing every bite with flavor.

Loving my people!

I hope you enjoy making and devouring this salad as much as we did. Cooking is all about having fun, being creative, and celebrating the beauty of diversity in all its forms. Happy Pride Month!

If you make this Rainbow Salad with Chicken, be sure to leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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Rainbow Salad with Chicken: A Colorful Feast for the Senses!

Rainbow Cobb Salad with Chicken

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  • Author: Teri Turner
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Category: Salad
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Celebrate Pride with a colorful and creative feast! My rainbow salad with chicken and bacon is hard to resist. This dish is a must-try with vibrant colors and savory flavors.

Ingredients

For the dressing:

  •   1 large egg
  •   ¾ cup light olive oil
  •   3 tablespoons finely chopped chives
  •   3 tablespoons fresh lemon juice
  •   2 tablespoons minced shallots
  •   1 tablespoon apple cider vinegar
  •   2 garlic cloves, pressed
  •   3 anchovies
  •   1 teaspoon hot sauce
  •   ½ teaspoon grated lemon zest
  •   ½ teaspoon kosher salt

For the chicken:

  •   2 skin on bone on chicken breasts
  •   2 teaspoons salt
  •  1 teaspoon smoked paprika
  •   1/2 teaspoon granulated garlic
  •   1/2 teaspoon ground white pepper
  •   2 teaspoons olive oil

For the salad:

  •   8 ounces bacon
  •   2 tablespoons olive oil, divided
  •   4-5 ears of corn (about 3 cups of corn kernels), or if not in season use frozen
    corn
  •   2 teaspoons kosher salt, plus more for seasoning
  •   8 baby sweet orange bell peppers
  •   Baby romaine
  •   1 – 2 avocados, sliced
  •   1 cup cherry tomatoes, halved
  •   1 cup thinly sliced purple cabbage
  •   1 cup fresh blueberries
  •   Marinated Red Onions, optional

Instructions

Make the dressing:

In a wide mouth mason jar, using an immersion blender to blend, place the
egg and slowly add the light olive oil until it emulsifies and thickens. Add
the rest of the ingredients and blend until thoroughly combined. Cover and
refrigerate to allow the dressing to thicken before use.

Make the chicken:

Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Salt each chicken breast with one teaspoon of salt, seasoning both sides.
Mix together the paprika, garlic, and white pepper and season each breast
with one teaspoon of the spice blend, making sure to season both sides,
then gently press one teaspoon of olive oil over each breast.
Bake for about 30 minutes, then brush the top of the chicken with the
juices. Turn up the heat to 400°F and return the chicken to the oven for 5-10
minutes to brown the top.
Remove from the oven, and set aside to cool. Once cooled, slice the
chicken.

Make the oven bacon:

Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Place the bacon flat on the sheet pan. Cook in the oven for 15-25 minutes,
or until the bacon reaches your preferred crispiness. Set aside.
Once it is slightly cooled, chop the bacon into ½-1 inch pieces, as you
prefer.

Cook your vegetables

In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add
the corn and 1 teaspoon of salt. Stirring constantly, cook until tender and
golden, for about 5 minutes for sweet summer corn, a few minutes longer
for regular corn. Remove and set aside.
In the same pan, add 1 tablespoon of olive oil. Increase the temperature to
medium-high. Add the sweet orange peppers and toss. Sprinkle the
remaining salt. Roast the peppers for 4-8 minutes or until soft and
blistered. Remove from heat. Once cooled, you can either leave them whole
or slice them.

Assemble the salad.

On a large platter, place the romaine lettuce. Sprinkle with salt all over.
Start arranging the salad like a rainbow. Play around with the beautiful and
colorful fruit and vegetables. Arrange the chicken, bacon, tomato, avocado,
corn, purple cabbage, bell peppers, and blueberries. Sprinkle with more salt
and freshly ground pepper. Serve with our delicious dressing.

Notes

Teri Tip: If you do not like orange bell peppers, you can always do
julienned carrots. You can also change the orange bell peppers for roasted
red peppers, and use orange cherry tomatoes. Find what fruit and vegetables are in season at your local grocery store. The possibilities are
endless. Happy pride month!

Nutrition

  • Serving Size: 1 plate
  • Calories: 842
  • Sugar: 28.4 g
  • Sodium: 2421.4 mg
  • Fat: 47.6 g
  • Carbohydrates: 61.8 g
  • Protein: 48.6 g
  • Cholesterol: 136.2 mg


Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!