Total Time35 minutes Yield4 servings 1x Ingredients 2 (8-ounce) boneless skinless chicken breasts (about 1 pound) 1 tablespoon avocado oil 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 8 slices raw bacon 5 ounces mixed salad greens (about 2 cups per salad) 1 large cucumber , sliced 12 green bell peppers , seeds and stem removed, sliced into small sticks 12 large carrots , peeled and sliced into small sticks 12 cups cherry tomatoes , halved 1/2 red onion , finely diced 1/2 cup Ranch dressing 2 tablespoons chopped fresh herbs : chives, dill and/or parsley (optional!) Instructions Cook the bacon: Line a rimmed half sheet pan (affiliate link!) with parchment paper
Nutrition information is for dressing only: one serving is 2 tablespoons
This piece works especially well for date-night dressing because it has enough shape and detail to feel intentional without becoming too complicated
Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.8 cups cubed bread In the meantime, saute the celery and onion in the vegan butter until the onion is translucent
You dont have to sacrifice style at all in order to stay super warm
