Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
5 stars (1 rating)
Ingredients
4slicesbacon, diced
2boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
3tablespoonsBBQ sauce, or more, to taste
2large eggs
6cupschopped romaine lettuce
2Roma tomatoes, diced
1avocado, halved, seeded, peeled and diced
1cupcanned corn kernels, drained
1cupcanned black beans, drained and rinsed
For the buttermilk ranch dressing
½cupbuttermilk
¼cupplain Greek yogurt
¼cupsour cream
½teaspoondried dill
½teaspoondried parsley
¼teaspoongarlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.