Keto Ranch Chicken Salad

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by crisping up the chicken breasts. Season the chicken breasts with salt and pepper from all sides. Grease a small skillet with ghee or duck fat. Place the chicken breasts, skin side down, on the hot pan.

Step 2Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes. Then, flip the chicken on the other side, cook for 30 seconds. Transfer the skillet into the oven.

Step 3Cook the chicken for 10-15 minutes. It's done when an instant read thermometer inserted into the thickest part reads 74 °C/ 165 °F.

Step 4If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper.

Step 5Bake for 10 minutes until crispy and golden brown. Alternatively, you can crisp up the bacon separately on a frying pan.

Step 6Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.

Step 7Slice the avocado and the cooked chicken. Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.

Step 8Top each salad with 2 tablespoons of Ranch Dressing.

Step 9This salad is best served immediately. You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.