Ingredients
½cupmayonnaise
½cupsour cream
¼cupmilk
½cupsalsa
1tspdried parsley
1tspdried dill
¼tspsalt
⅛tspground black pepper
¾tspgarlic powder
¾tsponion powder
lemon juice,a splash
4slicesbacon,thick cut
¼cupmaple syrup
¼cuplight brown sugar
1chicken breast,boneless skinless
¼tspsalt
⅛tspground black pepper
½tbspolive oil
3cupsromaine,chopped
¼cupblack beans
¼cupcheddar cheese,shredded or diced
1small tomato,diced
1avocado,diced
¼cuptortilla strips
Preparation
Add all of the ingredients to a food processor or blender and pulse for about 20 seconds or until all the ingredients are combined.
Set aside. Store in refrigerator in a sealed container.
Preheat the oven to 400 degrees F. Line a large baking sheet with foil and place a wire rack on top.
Lay the thick cut bacon strips on the wire rack. Brush with the maple syrup and sprinkle the brown sugar on top.
Bake for about 15 minutes. Turn the bacon strips over, brush the tops with the maple syrup and sprinkle with the remaining brown sugar.
Bake for an additional 10 minutes or until desired doneness.
Remove the bacon strips to cool on a plate lined with paper towels. The bacon will crisp and harden as it cools. Once slightly cooled, dice into small pieces and set aside for the salad.
Pour the olive oil into a small skillet over medium heat. Once the oil is heated, add the chicken breast. Sprinkle with salt and pepper.
Cook for about 6 to 7 minutes then turn the chicken over to continue cooking on the other side. Sprinkle the top with the remaining salt and pepper.
Once chicken is cooked through, no longer pink on the inside, remove the chicken to a cutting board and allow to cool for about 5 minutes prior to slicing.
Lay the romaine down, top with the grilled chicken, candied bacon, diced tomato, black beans, avocado, tortilla strips and cheese.
Drizzle with the salsa ranch, serve immediately, and enjoy!
