Chicken Bacon Ranch Lettuce (Print Version)
# Ingredients:
→ Filling
01 -
2 boneless, skinless chicken breasts
02 -
1 pack of Romaine lettuce
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon salt
08 -
1 pinch black pepper
09 -
6 slices of bacon, chopped
10 -
1/2 cup cherry tomatoes, diced
11 -
1/4 cup red onion, finely chopped
→ Ranch Drizzle
12 -
1/4 cup mayonnaise
13 -
1/4 cup sour cream
14 -
2 tablespoons buttermilk or milk
15 -
1 tablespoon fresh parsley, chopped
16 -
1/2 teaspoon dried dill
17 -
1/2 teaspoon garlic powder
18 -
1 teaspoon salt
19 -
1/8 teaspoon black pepper, to taste
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sour cream, buttermilk, parsley, dill, garlic powder, salt, and pepper. Chill in the refrigerator while preparing the rest of the dish.
02 -
Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Grill or pan-sear over medium heat for 5-6 minutes per side, or until fully cooked and golden brown. Allow to rest for 5 minutes and then chop into bite-sized pieces.
03 -
Arrange Romaine lettuce leaves on a serving plate. Add chopped chicken, crispy bacon, diced cherry tomatoes, and red onion (optional) to each leaf. Drizzle ranch dressing over the top and garnish with fresh parsley.
# Notes:
01 -
For extra crispiness, cook the bacon over low heat to render the fat slowly before chopping.