Chicken BLT Salad with Jalapeno-Ranch Dressing

Serves about 6, serving size: 1.5-2 cups

2 bags or one head of romaine lettuce

½ lb low-sodium bacon

1 pint cherry tomatoes, sliced

1-2 chicken breasts, cooked and sliced into bite-sized pieces

2-3 jalapenos

1/2c light ranch dressing

1. Preheat oven to 425⁰ and place bacon on a lined baking pan. *The bacon will crisp up better if you place a cooling rack under the bacon so the fat can drip off while baking.
2. While you’re waiting for the oven to heat, slice cherry tomatoes, and cut and de-vein the jalapenos. Slice the jalapenos into thirds and place into a small food processor.
3. Add ranch dressing to the food processor and puree jalapenos and dressing until there are no more chunks.
4. Cook bacon for 15 minutes, flip, and cook for another 8-10 minutes until bacon is cooked and crispy.
5. Assemble your salad with romaine, tomatoes, chicken, bacon, and drizzle with jalapeno-ranch dressing.

185 Calories. Fat 11g. Protein 16g

KP’s Tip: Sprinkle with parmesan cheese for a little more flavor. You can also use turkey bacon to cut down on the sodium. This is also a great salad for lunches for the week! Easy to assemble, little ingredients, and SO delicious!