There’s not much that beats the luscious combo of bacon and creamy ranch-style dressing. Make your own ranch (it’s simple) and spoon it over sliced roasted chicken breast and a bed of crisp butter lettuce.
- Heat oven to 400°F. Arrange chicken on parchment-lined rimmed baking sheet. Cook bacon in a large skillet over medium-high until crisp. Brush some of the bacon fat over the chicken (about 1 tablespoon); season with salt and pepper. Drain bacon pieces, discarding any remaining fat.
- Roast chicken about 20 minutes or until no longer pink near bone. Cook to internal temp of 165°F. Meanwhile, place buttermilk, sour cream, mayonnaise, herbs, garlic, mustard, and hot pepper sauce in a jar or covered container. Shake until mixture is smooth; season with salt and pepper.
- Arrange lettuce on plates. Top with sliced chicken and bacon pieces. Drizzle with dressing.