Chicken Bacon Ranch Salad
leafy greens with cucumber, tomato, avocado, red onion, chicken, bacon and ranch dressing
Servings: 4
Calories: 713kcal
Ingredients
For the Chicken:
- 3 chicken breasts boneless & skinless
- 2 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon 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
Instructions
- 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.
Nutrition
Calories: 713kcal | Carbohydrates: 15g | Protein: 43g | Fat: 54g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1088mg | Potassium: 1254mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3238IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg