Chicken Bacon Ranch (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 teaspoon onion powder
02 -
1 teaspoon smoked paprika
03 -
1 tablespoon olive oil
04 -
Salt and black pepper, to taste
05 -
2 boneless, skinless chicken breasts
06 -
1 teaspoon garlic powder
→ Bacon
07 -
4 strips bacon, fried till crunchy and chopped up
→ Assembly
08 -
1/2 cup shredded cheddar cheese (totally up to you)
09 -
1 cup shredded lettuce
10 -
1/4 cup fresh cilantro or parsley, chopped for topping
11 -
1 medium tomato, diced up
12 -
6 crisp taco shells
→ Ranch Drizzle
13 -
Fresh cracked black pepper, as much as you like
14 -
1/2 cup ranch dressing
15 -
1 tablespoon milk (totally optional, thins it out a bit)
# How to Make It:
01 -
Mix ranch and milk if you want it runnier. Pour ranch over your tacos. Add a bunch of cilantro or parsley and some extra pepper for a pop of flavor.
02 -
Line up your taco shells. Pile in lettuce first, then juicy chicken, toss on bacon, chuck in tomato, and throw cheese on top if you're feelin' it.
03 -
Pop taco shells in the oven and get 'em warm and crunchy. Just follow the package directions.
04 -
Fry your bacon strips in a clean pan or just reuse the other one. Once they're super crisp, let 'em cool on some paper towels and then chop them up.
05 -
Toss those chicken strips into a hot skillet on medium-high. Let them cook 5–6 minutes a side so they get nice and browned and cooked all the way through. Move to a plate.
06 -
Cut up chicken breasts into skinny pieces. Toss them in a bowl with oil, smoked paprika, onion powder, garlic powder, salt, and pepper. Mix so everything's covered.
# Additional Tips:
01 -
If you've got time, let your chicken sit in the spices for 10–15 minutes before cooking for a bigger flavor boost.