Ingredients
- 2 small chicken breasts
- 4 slices turkey bacon
- ½ tablespoon olive oil
- 1 cup red bell pepper about ½ a large pepper, sliced
- 1½ cups zucchini about 1 medium zucchini, sliced
- 1 teaspoon garlic minced
- Salt to taste
- 4 cups lettuce of choice
- ¼ cup chopped cilantro
- ⅓ cup reduced-fat grated cheddar cheese
- ½ a sliced avocado
- Ranch dressing of choice
Instructions
- Spray your grill with cooking spray and heat it to medium-high. Grill the chicken until no longer pink inside, about 4-6 minutes per side.
- Meanwhile, spray a large pan with cooking spray and heat over medium-high heat. Cook the turkey bacon until crisp, about 1-2 minutes per side. Remove from the pan and transfer to a paper-towel-lined plate to absorb any excess grease. Once cool enough to handle, tear into small pieces.
- Heat the oil in the same pan over medium-high heat. Add the bell pepper, zucchini, and garlic. Season with a little bit of salt. Sauté the vegetables until they are soft and lightly browned, about 3-4 minutes.
- Toss the cooked veggies into a bowl and add the bacon pieces, lettuce, cilantro, grated cheddar cheese, avocado slices, and as much ranch dressing as you like. Toss well until all the lettuce is coated with the dressing.
- Divide the tossed salad between two plates and top each with a grilled chicken breast.
