Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 4 cups mixed greens
- 1 ripe avocado, sliced
- 4 strips bacon, cooked and crumbled
- 2 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese or feta cheese
- For the Avocado Ranch Dressing:
- 1 ripe avocado
- 1/2 cup Greek yogurt or mayonnaise
- 1/4 cup buttermilk or milk
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-fry until fully cooked and golden brown, about 6-8 minutes per side. Rest and then slice into strips or cubes.
- Combine the ripe avocado, Greek yogurt or mayonnaise, buttermilk, dill, garlic, lemon juice, salt, and pepper in a blender. Blend until smooth and adjust seasonings as needed to make the creamy avocado ranch dressing.
- Arrange a bed of mixed greens on a serving platter. Top with sliced chicken, avocado, crumbled bacon, sliced eggs, cherry tomatoes, and cheese.
- Drizzle with the avocado ranch dressing, toss lightly, and serve immediately or keep dressing separate for added freshness.
Notes
- Use fresh, ripe ingredients for best flavor
- Customize toppings based on preferences or availability
- Prepare ingredients in advance for quicker assembly
- Pair with crusty bread or garlic bread for a complete meal
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Blending, Assembling
- Cuisine: American
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 170mg