|There are three things that I wouldn't eat when I moved to Texas: Guacamole, Queso and Ranch Dressing. I would probably be about 10 pounds lighter if I had never tried them, but hindsight is 20/20. The first time that I ever tried Ranch dressing was at my friend Jen's house. We were having a movie night and she served Bagel Bites with Ranch dressing that she had made with a seasoning package, mayonnaise and milk. How had I not tried it before? And I still enjoy dipping pizza in Ranch dressing, only made from the packet, the bottle stuff just doesn't work for me. I sure wish I could keep it a little classy and not, but it tastes too good. Trust me. C cleared his entire plate, he said it was because he was starving and not because it was delicious. A cleared plate is compliment enough for me.|
2 boneless, skinless chicken breasts, sliced
½ cup Ranch dressing
½ red bell pepper, sliced
1 small tomato, cut into wedges
1 package mixed salad romaine blend
1 firm, ripe avocado, peeled, pitted, and sliced
3 slices bacon
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish. Toss chicken breasts with ¼ cup Ranch dressing, season with salt and pepper in the dish. Bake chicken breasts for 25 to 30 minutes, or until chicken is no longer pink inside.
Cut bacon into bite size pieces and fry over medium heat until crisp. Drain on paper towels.
In a large bowl, toss greens with ¼ cup ranch dressing, red bell pepper, tomato, avocado slices, bacon and top with the chicken slices.
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