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Chicken and Bacon Ranch Salad

Turn your wrap into a salad! Try our Chicken and Bacon Ranch Salad this summer with this easy, low carb recipe that you can modify whichever veggies you enjoy.
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Total Time 40 minutes
Servings: 4 servings
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken Breast
  • 2 tsps Avocado Oil
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • ½ tsp Dried Parsley
  • ½ tsp Dried Dill
  • 10 leaves Romaine (chopped)
  • 6 slices Bacon (cooked)
  • ½ cup Red Onion (small, thinly sliced)
  • 2 cups Cherry Tomatoes (halved or quartered)
  • ½ cup Ranch Dressing
  • 2 Avocado (medium, cubed)

Method
 

  1. Preheat the oven to 400ºF (205ºC).
  2. Place the chicken in a baking dish and drizzle with the oil and season with salt and pepper. Sprinkle the parsley and dill over the chicken and rub generously into the chicken. Transfer to the oven and bake for 20 to 25 minutes or until completely cooked through. Let cool slightly and then slice.
  3. In a large bowl, combine the romaine, sliced chicken, bacon, onion, and tomatoes. Pour the ranch dressing over top and toss to combine. Add the avocado and gently toss.
  4. Divide between bowls and enjoy!

Notes

Leftovers:

Refrigerate in an airtight container for up to three days. If meal prepping, add the dressing and avocado when ready to eat.

Serving Size:

One serving is approximately 2 1/2 cups of salad with chicken.

Additional Toppings:

Chopped cucumber, fresh dill, and/or grated carrot.

No Ranch Dressing:

Use your favorite dressing of choice.

Leftover Chicken

To save time, use leftover sliced chicken or turkey breast.