Chicken Bacon Ranch Salad
leafy greens with cucumber, tomato, avocado, red onion, chicken, bacon and ranch dressing
Prep Time10 mins
Cook Time20 mins
- For the Chicken
- 3 chicken breasts
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 6 slices cooked bacon
- For the salad
- 5 cups leaf lettuce torn
- 1⁄2 cucumber sliced
- 1 avocado sliced
- 1⁄2 pint cherry tomatoes halved
- 4 slices red onion
- 1 cup ranch dressing
Mix together the olive oil, apple cider vinegar, chilli powder, garlic powder, onion powder and then slather it on the chicken breasts.
Season both sides of the breasts with salt and pepper before placing them into a skillet heated over medium heat.
Allow the chicken to cook for 8-10 minutes on the first side without disturbing before flipping them over and cooking the second side. Cook the chicken for another 8-10 minutes then remove the breasts from the pan and set aside to rest and cool.
While the chicken is cooking, heat a second skillet over medium low heat and add the bacon. Cook to your desired level of doneness turning the bacon when necessary.
Add the torn leaf lettuce to a low wide bowl then top with the sliced cucumber, red onion, avocado and tomatoes.
Slice the chicken breasts then add to the salad bowl.
Drizzle with ranch dressing and serve.