Ingredients:

  • 8 slices Thick-Cut Smoked Bacon, chopped
  • 1 Tbsp Olive Oil (or Avocado Oil)
  • 1 lb Boneless, Skinless Chicken Breast, diced into ½-inch pieces
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Dried Oregano
  • Salt and Black Pepper to taste
  • 3 Spring Onions (Scallions), thinly sliced
  • ½ cup full-fat Mayonnaise
  • ¼ cup Buttermilk (or Whole Milk + 1 tsp Lemon Juice)
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Dried Dill
  • ½ tsp Dried Parsley
  • ¼ tsp Onion Powder
  • 1 tsp freshly squeezed Lemon Juice
  • Salt and White Pepper to taste
  • 1 large head Butter Lettuce or Bibb Lettuce, leaves separated
  • ½ cup Grated Sharp Cheddar or Monterey Jack (Optional topping)

Instructions:

  1. Whisk the Base: In a medium mixing bowl, combine the mayonnaise and buttermilk. Whisk until smooth.
  2. Add Flavour: Stir in the fresh chives, dried dill, dried parsley, onion powder, lemon juice, salt, and white pepper. Taste and adjust seasoning. Chill the dressing while preparing the filling (optional).
  3. Render the Bacon: Place the chopped bacon in a cold skillet. Turn the heat to medium and cook slowly, stirring occasionally, until deeply crisp (about 8–10 minutes).
  4. Drain: Remove the bacon pieces with a slotted spoon and transfer them to a paper towel-lined plate. Keep 1 Tbsp of the rendered bacon fat in the skillet.
  5. Sauté the Chicken: Add the olive oil (if needed) and increase the heat to medium-high. Add the diced chicken. Season immediately with the smoked paprika, garlic powder, dried oregano, salt, and pepper.
  6. Cook Through: Cook the chicken, stirring frequently, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from heat and allow to cool for 2–3 minutes.
  7. Combine the Filling: Transfer the slightly cooled chicken to a bowl. Crumble or chop the crispy bacon and add it to the chicken. Stir in half of the sliced spring onions.
  8. Dress the Mixture: Spoon 2–3 Tbsp of the prepared ranch dressing over the warm chicken and bacon mixture. Stir gently until lightly coated. Keep the remaining ranch for serving.
  9. Assemble and Serve: Arrange the dry lettuce leaves on a platter. Spoon 2–3 Tbsp of the warm filling into the center of each leaf. Drizzle with extra ranch dressing, and garnish with grated cheese (if using) and the remaining spring onions. Serve immediately.