Instructions

• Prep your ingredients first. Chop the romaine, dice cucumbers, quarter tomatoes, slice green onions, and chop parsley. Get the bacon cooked and chopped or use pre-cooked from your fridge.
• Get your grilled chicken breasts ready. If you don't have grilled chicken, you can pressure cook them first. Use broth depth with a cup of chicken broth, season your chicken, and cook for about 8 minutes under high pressure.
• While chicken is cooking, toast your pine nuts lightly in a dry pan on the stove. They smell so nutty and add great texture to your salad.
• When chicken’s done, do a natural release for about 5 minutes before quick release so you don’t dry it out. That natural release step works wonders for tender juicy bites.
• Chop your chicken once it’s cool enough to handle and start tossing your salad ingredients together in a big bowl. Romaine, cucumber, tomatoes, green onions, parsley, bacon, and those toasted pine nuts.
• Drizzle that ranch dressing all over and toss gently so you don’t bruise the lettuce but everything gets coated well.
• Serve immediately for fresh crispness or pop it in the fridge for a bit if you want a cooler salad later on. It’s perfect either way.