Club sandwich, but make it a salad 😎 . ▪️6 Cups Romaine Hearts, sliced▪️1 Chicken Breast▪️4 Slices Bacon▪️3/4 Cup Cherry Tomatoes, sliced▪️1 Avocado, diced▪️3/4 Cup White Cheddar, diced (3.5 oz)▪️1/4 Cup Panko Breadcrumbs▪️ . Light Ranch Dressing:▪️1/3 Cup Light Sour Cream▪️1 Tbsp Mayo▪️1 Lemon, juice▪️2 Tbsp Chives, chopped▪️1 Tbsp Dill, chopped▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ . 🌱Vegan Modification: Sub in chickpeas for chicken and bacon and leave out the cheddar; make a lemon tahini dressing (lemon, tahini, garlic, water, salt, and pepper) instead of Light ranch . 1️⃣ Whisk together the ingredients for the dressing and then set aside in the fridge 2️⃣ Pound chicken 1/2” thick and season with salt and pepper, set aside 3️⃣ Cook bacon in a pan over medium heat 5-6 mins per side (until crispy) and then slice into small pieces 4️⃣ Cook chicken in the bacon fat over medium high heat for 6-8 mins per side (until internal temp reaches 165F); let rest 5 mins then dice into small pieces 5️⃣ Drain off excess bacon fat from the pan and then toast the panko breadcrumbs until golden brown; set aside 6️⃣ Combine the romaine, chicken, bacon, cherry tomatoes, avocado, and cheddar in a large bowl; add the dressing and toss 7️⃣ Serve with toasted panko on top and enjoy! . ⏲35 minute total prep + cook time . Recipe makes 2 large entree sized salads
