LOW CARB • HIGH PROTEIN • PALEO
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
Yield: 4 servings
Cook Time: 30min
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4 slices bacon, diced
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2 boneless, skinless thin-sliced chicken breasts
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Kosher salt and freshly ground black pepper, to taste
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3 tablespoons BBQ sauce, or more, to taste
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2 large eggs
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6 cups chopped romaine lettuce
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2 roma tomatoes, diced
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1 avocado, halved, seeded, peeled and diced
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1 cup canned corn kernels, drained
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1 cup canned black beans, drained and rinsed
For the Buttermilk Ranch Dressing:
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1/2 cup buttermilk
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1/4 cup plain Greek yogurt
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1/4 cup sour cream
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1/2 teaspoon dried dill
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1/2 teaspoon dried parsley
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1/4 teaspoon garlic powder
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Kosher salt and freshly ground black pepper, to taste
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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.
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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.
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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.
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In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
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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.
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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.
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Serve immediately with buttermilk ranch dressing.
