A vibrant dish featuring crispy bacon, tender chicken breast, fresh mixed greens, and creamy dressing.
# What You Need:
→ 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 red onion, thinly sliced
06 - 1 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 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry, then rub evenly with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place the chicken on a baking sheet and bake for 18 to 20 minutes until juices run clear and the 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-sized pieces.
05 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese.
06 - Arrange sliced chicken breasts and chopped bacon atop the salad mixture.
07 - Drizzle salad with ranch dressing just before serving, tossing gently to combine or serving dressing on the side.
