Chicken Bacon Ranch Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6 strips of bacon
• 6 cups mixed greens (romaine, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sunflower seeds or croutons (optional)
• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh dill, chopped
• 1 tablespoon parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Chicken: Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked and the juices run clear. The internal temperature should reach 165°F (75°C). Allow the chicken to rest for 5 minutes before slicing it into strips.
2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Drain on paper towels and crumble it once cool enough to handle.
3. Prepare the Salad Base: In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and shredded cheddar cheese. Toss gently to mix.
4. Make the Creamy Ranch Dressing: In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, dill, parsley, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste. For a thicker dressing, reduce the amount of buttermilk.
5. Assemble the Salad: Add the grilled chicken strips and crumbled bacon to the salad base. Drizzle with the homemade ranch dressing. Sprinkle sunflower seeds or croutons on top if using. Toss lightly to combine all ingredients.
6. Serve: Divide the salad into individual servings and enjoy immediately. This salad pairs beautifully with a glass of chilled white wine or iced tea.