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Ranch, bacon, chicken, greens. This Americana salad is a hearty low carb lunch that tastes like something from a steakhouse menu.
Preheat a large skillet over medium-high heat, then add olive oil and swirl to coat.
Season chicken breast with salt and black pepper, and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest briefly.
In the same skillet, cook bacon slices over medium heat until crisp (about 4 minutes). Transfer to paper towels to drain, then roughly chop.
Slice the chicken breast thinly against the grain after resting for 3 minutes to preserve juiciness.
In a large bowl, toss romaine lettuce, halved cherry tomatoes, and cheddar cheese. Top with sliced chicken and chopped bacon, then drizzle ranch dressing and gently toss to combine before serving.
