Step 1

Heat a cast iron skillet over high heat.

Step 2

In a small bowl, whisk the avocado oil with the dried herbs. Brush the herbed avocado oil over the chicken breast, coating all sides.

Step 3

Reduce the skillet heat to medium high, then place the chicken breasts into the skillet. Sear 4-5 minutes; flip and sear on the other side an additional 4-5 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the breast. Remove the chicken from the skillet and set aside to rest while you prepare the remainder of your salad ingredients.

Step 4

Add the chopped bacon to the skillet and cook until the fat renders and the bacon is crisp. Remove the bacon with a slotted spoon and set aside.

Step 5

By now, the chicken will be rested enough that you can sliced it against the grain into ½” slices.

Step 6

In a large salad bowl, toss the romaine lettuce, sundried tomatoes, cucumber, and red onion.

Step 7

Divide the salad between four plates, then top with ¼ of the of the sliced chicken and ¼ of the cooked bacon. Dress each plate with 2 tbsp of ranch dressing and serve.