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!