Chicken Bacon Ranch Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Chicken Bacon Ranch Salad

1. Pound the 1½ lb chicken breasts to an even thickness, then pat dry and rub all over with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 6 min
2. Cook the 8 slices of thick-cut bacon in a skillet over medium heat, turning occasionally, until crispy, about 8–10 minutes; drain on paper towels and crumble once cool. 10 min
3. Heat a grill or grill pan over medium-high until very hot, about 3 minutes. 3 min
4. Timing-sensitive step. Grill the seasoned chicken breasts 5–6 minutes per side, pressing lightly, until grill marks form and the internal temperature reaches 165°F. 12 min
5. Transfer the chicken to a cutting board and rest 5 minutes, then slice crosswise into ½-inch strips. 5 min
6. Chop the 3 romaine lettuce hearts into bite-sized pieces, halve the 1½ cups cherry tomatoes, quarter and slice the English cucumber, thinly slice the ½ red onion, and shred the 4 oz sharp cheddar. 8 min
7. If using, halve, pit, and cube the 2 avocados just before assembling. 3 min
8. Divide the romaine among 4 large bowls, then arrange the sliced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, cheddar, and avocado (optional) over the top. 4 min
9. Drizzle ranch dressing generously over each bowl and serve immediately.

Homemade Ranch Dressingsauce

1. Finely chop 1 tablespoon each of fresh dill, chives, and parsley. 4 min
2. Whisk together ½ cup mayonnaise, ¼ cup sour cream, ¼ cup buttermilk, the chopped herbs, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 teaspoon white wine vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until smooth. 4 min
3. Taste and adjust salt, then refrigerate the dressing until ready to serve (at least 10 minutes for the flavors to meld). 10 min