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1. To cook the chicken breasts:
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2. Spray your grill with cooking spray and heat it to medium-high. Place the chicken breasts on and grill it until they are is no longer pink inside. This takes about 4-6 minutes per side (make sure you flip it halfway through).
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3. While the chicken grills, spray a large pan with cooking spray and heat on medium-high heat. Cook the turkey bacon until it is nice and crispy, just about 1-2 minutes per side. Remove from the pan and transfer to a paper towel to absorb any excess grease. Tear into small pieces.
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4. Heat the oil in the bacon pan, still on medium-high heat, and toss in the red pepper, zucchini and garlic and season with a little bit of salt. Saute the vegetables until they are a soft and slightly browned, which takes roughly 3-4 minutes.
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5. Toss the cooked veggies into a bowl and add the bacon pieces, lettuce, cilantro, grated cheddar cheese, avocado slices and as much ranch dressing as you want. Mix well until all the lettuce is coated with the dressing.
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6. Transfer the mixed salad to two plates and top with a grilled chicken breast.
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7. Serve!
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Note: I have also mixed half ranch dressing and half Greek yogurt, if you want an extra protein boost!
