A satisfying blend of bacon, chicken breast, mixed greens, and creamy ranch for balanced flavors.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
02 - 6 slices thick-cut bacon
→ Salad
03 - 6 cups mixed salad greens (e.g., romaine, arugula, baby spinach)
04 - 1 cup cherry tomatoes, halved
05 - ½ red onion, thinly sliced
06 - 1 avocado, diced
07 - ½ cup shredded cheddar cheese
→ Dressing
08 - ½ cup creamy ranch dressing (store-bought or homemade)
→ Seasonings & Oil
09 - 1 tablespoon olive oil
10 - ½ teaspoon garlic powder
11 - ½ teaspoon smoked paprika
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Pat chicken breasts dry and rub evenly with olive oil, garlic powder, smoked paprika, salt, and freshly ground black pepper.
03 - Place the prepared chicken breasts on a baking sheet and bake for 18 to 20 minutes, or until juices run clear and the internal temperature reaches 165°F (74°C). Remove, rest for 5 minutes, then slice.
04 - While chicken bakes, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-size pieces.
05 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, diced avocado, and shredded cheddar cheese.
06 - Top salad mixture with sliced chicken and chopped bacon.
07 - Drizzle with creamy ranch dressing just before serving and toss gently, or serve dressing on the side as preferred.
