A vibrant salad featuring crispy bacon, chicken, fresh greens, and creamy ranch dressing.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 6 slices thick-cut bacon
→ Salad
03 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 medium red onion, thinly sliced
06 - 1 medium avocado, diced
07 - 1/2 cup shredded cheddar cheese
→ Dressing
08 - 1/2 cup creamy ranch dressing (store-bought or homemade)
→ Seasonings & Oil
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# Step-by-Step:
01 - Set the oven to 400°F to prepare for baking the chicken.
02 - Pat chicken breasts dry and rub evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place the seasoned chicken breasts on a baking sheet and bake for 18 to 20 minutes, or until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes before slicing.
04 - While the chicken bakes, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-size pieces.
05 - Combine mixed greens, cherry tomatoes, sliced red onion, diced avocado, and shredded cheddar cheese in a large salad bowl.
06 - Layer sliced chicken and chopped bacon evenly over the salad mixture.
07 - Drizzle ranch dressing over the salad just before serving. Toss gently to combine, or serve dressing on the side according to preference.
