Chicken, Bacon, and Mozzarella Chopped Salad with Ranch Dressing

This is one protein-packed salad! For extra carbs, add croutons to the mix. The dressing goes well with almost any other vegetable, so go ahead and drizzle it on top of steamed brocolli for another meal.

Serves 4
Prep Time: 25 to 30 minutes
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE RANCH DRESSING

• ¾ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons whole milk
• ¼ teaspoon onion powder
• ½ teaspoon salt
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• 1 teaspoon fresh calamansi juice
• 1 teaspoon mustard
• ½ teaspoon freshly ground black pepper

FOR THE CHICKEN NUGGETS

• 4 pieces boneless chicken breast or 6 boneless chicken thighs, sliced into ¾-inch cubes
• ¾ teaspoon salt, divided
• ¾ teaspoon pepper, divided
• 1 cup all-purpose flour
• Pinch of paprika
• 1 large egg
• 1 cup Japanese breadcrumbs
• Vegetable oil for deep-frying

• 8 strips bacon, sliced into 4 pieces each
• 1 (250 gram) pack mozarella cheese
• 2 large heads romaine lettuce, washed and chopped into bite-sized pieces (about 5 cups)
• 3 salad tomatoes, washed, sliced into wedges

Procedure
1. Make the dressing: Combine all the ingredients in a medium bowl and whisk until combined. Set aside. (Dressing will keep in the refrigerator for up to 1 week.)

2. Make the chicken nuggets: Season chicken cubes with ½ teaspoon each salt and pepper. Mix flour, remaining salt and pepper, and paprika in a bowl. Whisk egg in another bowl. Place breadcrumbs in a third bowl. Coat chicken cubes with flour, then dip in egg and coat with breadcrumbs. Deep-fry breaded chicken cubes over medium heat until golden brown. Set aside.

3. Fry bacon in a nonstick frying pan until crisp. Drain and set aside.

4. Slice mozzarella into bite-sized cubes. Set aside.

5. Toss together lettuce and tomatoes in a large bowl. Add dressing and toss. Divide among bowls and top with chicken nuggets, bacon, and mozzarella. Serve.