Gina Homolka – Skinny Taste One and Done
Bacon Wrapped BBQ Ranch Chicken Salad
Bacon Wrapped BBQ Chicken
- 4 boneless, skinless chicken breasts 8 oz each
- freshly ground black pepper
- 8 slices center cut bacon
- 8 cups chopped romaine lettuce
- 4 medium campari tomatoes, cut into wedges
- 4 ounces sliced avacodo from 1 small Hass
- 4 Tablespoons store-bought barbecue sauce
Chive Ranch Dressing or store bought
- 1/2 cup low-fat (1%) buttermilk
- 1/4 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- freshly ground black pepper
Preheat the oven to 400 degrees.
Season the chicken breasts with pepper. Tightly wrap 2 strips of bacon around each chicken breast.
Heat a large ovenproof or cast-iron skillet over medium-high heat. Sear the chicken until the bacon is crisp, about 2 minutes per side. Drain any fat that accumulates in the pan.
Transfer the pan to the oven and roast until the chicken is cooked through and a thermometer registers 160 degrees, about 12 minutes. Transfer the chicken to a cutting board, tent it with foil, and let it rest for 5 minutes before slicing.
Divide the lettuce, tomatoes, avocado, and sliced chicken among 4 plates. Drizzle each with 1 Tablespoon of the barbeque sauce and 3 Tablespoons of the ranch dressing, and serve.
For the dressing, in a small bowl, whisk together the buttermilk, mayonnaise, chives, garlic powder, onion powder, dried parsley, and dried basil until combined. Season with pepper.
