Bacon Wrapped BBQ Ranch Chicken Salad

Name: Bacon Wrapped BBQ Ranch Chicken Salad
Ingredients: 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; 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

Bacon Wrapped BBQ Ranch Chicken Salad

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Course Salad

Servings 4 people

Ingredients

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

Instructions

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.