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1. Spray a large pan with cooking spray and preheat over medium/high heat.
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2. Add the bacon into the pan and cook until crispy, about 2-3 minutes per side. Blot the cooked bacon on a paper towel and set aside to cool.
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3. Spray a small pan with cooking spray and set to medium/high heat. Pour the egg whites in and stir, like scrambled eggs, until lightly brown and cooked. Transfer to a plate to cool.
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4. Mix together the chopped lettuce and coleslaw mix, dividing evenly between plates or bowls.
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5. Chop the tomato and divide it evenly between bowls, arranging into a neat line on the far left side of the salad.
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6. Dice the green onions and arrange them in a row beside the tomato.
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7. Chop the chicken and arrange it beside the green onion.
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8. Divide the feta evenly and align it in a row next to the chicken.
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9. Take the cooled strips of bacon and crumble 2 pieces per plate in a row next to the chicken,
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10. Grab the cooled egg whites, giving them a quick chop if they have all stuck together, and divide them evenly in a row beside the crumbled bacon.
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11. To finish it all off, chop the avocado and arrange it at the very end, next to the egg whites.
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12. For the dressing, in a small food processor, combine the ranch dressing and Greek yogurt. Blend until smooth and well mixed. If the dressing is too thick for your liking, add water 1/2 tablespoon at a time until the desired consistency is reached.
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13. Drizzle the salad with the Ranch Greek yogurt dressing and serve.
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Note: You can also omit the coleslaw mix and use all lettuce, but I like the crunch that the cabbage gives.
