Vibrant salad combining crispy bacon, tender chicken, fresh mixed greens, cherry tomatoes, avocado, and creamy dressing.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 6 slices thick-cut bacon
→ Salad
03 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
04 - 1 cup cherry tomatoes, halved
05 - ½ medium red onion, thinly sliced
06 - 1 avocado, diced
07 - ½ cup shredded cheddar cheese
→ Dressing
08 - ½ cup creamy ranch dressing
→ Seasonings & Oil
09 - 1 tablespoon olive oil
10 - ½ teaspoon garlic powder
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chicken breasts dry. Rub evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place chicken breasts on a baking sheet and bake for 18 to 20 minutes until the internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes before slicing.
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, sliced red onion, diced avocado, and shredded cheddar cheese.
06 - Top the salad mixture with sliced chicken and chopped bacon.
07 - Drizzle creamy ranch dressing over the salad just before serving. Toss gently to combine or serve dressing on the side as preferred.
