1 teaspoon minced fresh dill, thyme, and parsley (combined)
Instructions
First, make the bacon. Place the slices in the bottom of a cold skillet, and then turn the heat to medium-low. Cook, turning occasionally, until well done and crispy. Transfer to a paper-towel-lined plate to cool.
Use the same skillet for the chicken (if there is more than 2 tablespoons of bacon grease left over, transfer to another container). Heat the pan on medium, and when it is hot, add half of the chicken. Cook for 7 minutes, or until the bottom has started to brown, flip, add ¼ cup of broth, cover, and cook for another 7 minutes, or until the chicken reaches an internal temperature of 165 degrees. Repeat with the other half of the chicken, using the leftover bacon grease if necessary.
To make the dressing, combine all of the ingredients in a blender and blend on high for 30 seconds. Set aside while you make the salad.
Assemble each bowl with romaine, radishes, bacon, avocado, and sliced chicken. Drizzle with ranch dressing and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/bacon-chicken-ranch-salad/