Southwest Grilled Chicken Salad with Candied Bacon

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• ½ cup mayonnaise
  Ingredient note

  Source: ½ cup mayonnaise
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• ¼ cup milk
  Ingredient note

  Source: ¼ cup milk
• ½ cup salsa
  Ingredient note

  Source: ½ cup salsa
• 1 teaspoon dried parsley
  Ingredient note

  Source: 1 teaspoon dried parsley
• 1 teaspoon dried dill
  Ingredient note

  Source: 1 teaspoon dried dill
• ¼ teaspoon + ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt; Source: ¼ teaspoon salt
• ⅛ teaspoon + ⅛ teaspoon ground black pepper
  Ingredient note

  Source: ⅛ teaspoon ground black pepper; Source: ⅛ teaspoon ground black pepper
• ¾ teaspoon garlic powder
  Ingredient note

  Source: ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
  Ingredient note

  Source: ¾ teaspoon onion powder
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• 4 Slices thick-cut bacon
  Ingredient note

  Source: 4 Slices thick-cut bacon
• ¼ cup maple syrup
  Ingredient note

  Source: ¼ cup maple syrup
• ¼ cup light brown sugar
  Ingredient note

  Source: ¼ cup light brown sugar
• 1 each boneless skinless chicken breast
  Ingredient note

  Source: 1 boneless skinless chicken breast
• ½ tablespoon olive oil
  Ingredient note

  Source: ½ tablespoon olive oil
• 3 cups chopped romaine
  Ingredient note

  Source: 3 cups chopped romaine
• ¼ cup black beans
  Ingredient note

  Source: ¼ cup black beans
• ¼ cup shredded or cubed cheddar cheese
  Ingredient note

  Source: ¼ cup shredded or cubed cheddar cheese
• 1 each diced tomato
  Ingredient note

  Source: 1 diced tomato
• 1 each diced avocado
  Ingredient note

  Source: 1 diced avocado
• ¼ cup tortilla strips
  Ingredient note

  Source: ¼ cup tortilla strips

1. To prepare the salsa ranch, in a food processor or blender add ½ cup mayonnaise, ½ cup sour cream, ¼ cup milk, ½ cup salsa, 1 teaspoon dried parsley, 1 teaspoon dried dill, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, and 1 tablespoon lemon juice. Blend for about 20 seconds or until all the ingredients are combined. Set aside. Store in the refrigerator in a sealed container.
2. To prepare the candied bacon preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil and place a wire rack on top. Place 4 Slices thick-cut bacon on the wire rack.
3. Brush the tops with half of the maple syrup and sprinkle with half of the brown sugar. Bake for about 15 minutes.
4. Turn the bacon strips over, brush the tops with the remaining maple syrup, and sprinkle with the remaining brown sugar. Bake for an additional 10 minutes or until desired doneness.
5. Remove the bacon strips to cool on a plate lined with paper towels. The bacon will crisp and harden as it cools. Once slightly cooled, dice into small pieces and set aside for the salad.
6. To prepare the grilled chicken, season 1 boneless skinless chicken breast with ¼ teaspoon salt, and ⅛ teaspoon ground black pepper. Pour ½ tablespoon olive oil into a small skillet over medium heat. Once the oil is heated, add chicken and cook for about 6-7 minutes then turn the chicken over to continue cooking on the other side. Once the chicken is cooked through, and no longer pink on the inside, remove the chicken to a cutting board and allow it to cool for about 5 minutes prior to slicing.
7. To assemble the salad, lay 3 cups chopped romaine down, and top with the grilled chicken, candied bacon, 1 diced tomato, ¼ cup black beans, 1 diced avocado, ¼ cup tortilla strips, and ¼ cup shredded or cubed cheddar cheese.
8. Drizzle with the salsa ranch and serve immediately. Enjoy!