Ingredients:

  • 2 cups cooked chicken breast, diced
  • 6 slices of bacon, cooked and crumbled
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. If not using pre-cooked chicken, season chicken breast with salt, pepper, and any desired spices. Cook in a skillet over medium heat until golden and cooked through (about 6-8 minutes per side). Allow to rest before dicing.
  2. In the same skillet, cook the bacon until crispy. Drain on paper towels and crumble.
  3. In a mixing bowl, whisk together mayonnaise, buttermilk, dill, garlic powder, onion powder, salt, and pepper until smooth.
  4. In a large bowl, combine the salad greens, diced chicken, crumbled bacon, cherry tomatoes, cucumber, shredded cheese, and red onion.
  5. Drizzle the ranch dressing over the salad and toss gently to combine.
  6. Serve immediately, garnished with extra bacon or cheese if desired.