Chicken Bacon Ranch Salad

Day 43.

This recipe was born of use-it-up necessity. Here's what I had that needed to be used up:

• a whole cooked chicken, which I had stored in the fridge a couple days ago, intending to cut up and use in several recipes. I finally cut it up this morning and it's ready for about 4 recipes.


• a package of bacon. Yeah, this stuff lasts a long time, but it's begging to be used Right Now.


• cheese. Not in need of being used up before an expiration date, but I needed a reason to get it shredded.


• sour cream and mayonnaise and chives. For the dressing.


• bagged salad and some arugula.

It was pretty obvious what I needed to do. I needed to make a salad with chicken and bacon and ranch dressing. So here it is.

Chicken Bacon Ranch Salad

servings depend on amount of ingredients used.

Ingredients:

• cooked chicken (diced into bite sized pieces)


• cooked bacon (2 strips per person ought to do it)


• shredded cheese (I used cheddar)


• lettuce/greens for salad (about 2 cups per person)


• ranch dressing (recipe follows)
  
  

How it's Done:

1. Simple! Place greens on a plate. Toss chicken with ranch dressing. Put chicken and bacon on bed of greens. Top with cheese. Serve with more dressing on the side. Tomatoes and onions are optional add-ins.

Homemade Buttermilk Ranch Dressing:

Ingredients:

• 1/2 cup sour cream


• 1 cup mayonnaise


• 1 cup buttermilk


• 1 tsp sea salt


• 2 cloves garlic, minced


• 2 tsp freshly squeezed lemon juice


• 3 tbsp finely minced chives


• 1 Tbsp finely chopped fresh parsley


• 1 tsp dried dill


• 1/2 tsp freshly cracked black pepper
  
  

How it's Done:

1. Whisk all ingredients together. Store in the fridge, tightly covered.