Chicken Corn Salad

Ingredients
4 slices of bacon (optional)
2 chicken breasts
salt & pepper
marinade
2 eggs
lettuce, chopped
roma tomatoes
1 avocado
1 corn
feta

For the ranch dressing:
½ cup buttermilk
¼ cup plain Greek yoghurt
¼ cup sour cream
½ tsp dill
½ tsp parsley
¼ tsp garlic powder
salt & pepper to taste

To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl, set aside.

Heat a large pan over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Season chicken breasts with salt and pepper, to taste. Add to pan and cook, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Then add a couple of lugs of marinade and give it a mix.

Place eggs in a large saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

To assemble the salad, place lettuce in a large bowl; top with arranged rows of bacon, chicken, eggs, tomatoes, avocado, corn and feta.

Serve immediately with buttermilk ranch dressing.