Chicken, Bacon, Ranch Salad

My son loves chicken, bacon, ranch anything. But he usually picks up something very carby like a calzone, sub sandwich or pizza!
In an effort to make something a little more healthy (and less calories and carbs dense) I decided to make a salad.
I’m not fond of bottled salad dressings, so if anyone has a good home made ranch dressing recipe they love, please share:)

Chicken, Bacon and Ranch Salad
For 2 large meal sized servings:

6-8oz boneless, skinless chicken breast, not too thick -flatten if it is
salt, pepper, garlic powder and a pinch of chili powder -to taste
1 teaspoon olive oil for cooking
4 strips bacon, cooked and chopped
1/2 head iceberg lettuce or 1 head romaine heart
2 cups fresh spinach
1/4 of a red onion, sliced thinly
2 roma tomatoes diced small or about 10 cherry tomatoes, sliced in half
1/2 of a cucumber, peeled (or not) and cut into small chunks
3T shredded parmesan cheese (asiago or sharp cheddar also would be good)
2T Ranch salad dressing (I used Hidden Valley original) mixed with 1tsp vinegar and 2T half and half to thin
Salt and pepper to taste

Sprinkle the chicken with the salt, pepper, garlic and chili powders. Heat the oil in a small skillet and cook the chicken until it is cooked through, about 3 minutes per side unless it’s thick. You want a lightly browned finish.
Set aside and let rest a few minutes while you toss all of the remaining ingredients well. You should have a light coating of the dressing, not swimming.
Chop the chicken into bite sized pieces.
Add the bacon and chicken either on top or toss it all together.
Serve immediately.


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