
A ranch-style chicken salad with bacon, lettuce, dill, and creamy yogurt dressing.
220 gChicken thighs
4 slicesBacon
70 gGreek Yogurt
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160 gLettuce
10 gDill
1 tbspLemon Juice
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Season chicken thighs and sear in cooking oil until cooked through.
Cook bacon until crisp, then crumble.
Whisk Greek yogurt, dill, lemon juice, salt, and black pepper.
Slice chicken and serve over lettuce with bacon and dressing.