Hearty salad combining crispy bacon, tender chicken, fresh greens, cherry tomatoes, avocado, and creamy ranch dressing.
# Ingredient List:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
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
→ Seasonings & Oil
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for cooking the chicken.
02 - Pat the chicken breasts dry and rub them 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 until juices run clear and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
04 - While the chicken bakes, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese.
06 - Arrange the sliced chicken breasts and chopped bacon evenly over the salad.
07 - Drizzle the creamy ranch dressing over the salad just before serving. Toss gently to combine or serve the dressing on the side according to preference.
