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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Chicken, Bacon, and Avocado Jalapeno Ranch Dressing Salad


PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

YIELD: 8 servings


INGREDIENTS:

1 head Iceberg Lettuce

2 tomatoes, diced

2 cucumbers, sliced and quartered

8 Hard Boiled Eggs, sliced

8 oz French Fries, cooked in your desired way

2 large Avocados, sliced

1 lb Bacon, diced

1 lbs Chicken Breast, sliced

1 packet Ranch Seasoning and Dip Mix

1 recipe for Jalapeno Avocado Ranch Dressing and Dip




DIRECTIONS:

1. Cook 1 lbs diced bacon until crisp in a deep skillet. Retain bacon grease. Slice the chicken breast and sprinkle with the ranch seasoning and dip mix. Cook in the retained bacon grease until cooked through to an internal temperature of 165° Fahrenheit. Boil 8 eggs for approximately 12 minutes. Peel and slice. Cook the French Fries in whatever manner you choose.

2. Chop and rinse the head of iceberg lettuce. Divide evenly among 8 plates. Wash and dice the two tomatoes and divide evenly among the 8 plates. Wash and slice, then quarter two cucumbers and divide evenly among the 8 plates. Remove the 2 avocados from the shell and slice thinly. Divide among the 8 plates. Place 1 sliced egg on to each of the 8 plates. Divide the sliced cooked chicken evenly between the 8 plates. Sprinkle the bacon evenly between the 8 plates. Top with the Jalapeno Avocado Dressing.

3. Serve and enjoy!

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