A vibrant, hearty salad with crispy bacon, chicken, fresh greens, and creamy ranch dressing.
# The Ingredients You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 6 thick-cut bacon slices
→ 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 tbsp olive oil
10 - ½ tsp garlic powder
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 - Heat the oven to 400°F.
02 - Pat chicken breasts dry and coat evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place chicken on a baking sheet and bake for 18 to 20 minutes until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
04 - While chicken bakes, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-size pieces.
05 - Combine mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese in a large salad bowl.
06 - Arrange sliced chicken and chopped bacon atop the salad mixture.
07 - Drizzle ranch dressing over the salad just before serving. Toss gently to combine or serve dressing on the side.
