Source: dLife

Grilled chicken over greens with crumbled bacon and creamy ranch dressing.

Servings

1 medium garlic cloves , sliced
0.75 cup low fat buttermilk
2 tbsp mayonnaise
2 tbsp fresh lime juice
0.5 tsp kosher salt
0.5 tsp black pepper
0.12 tsp thyme, leaves, ground
4 cup romaine lettuce , chopped
1 pinch chopped parsley
1.5 cup cooked chicken breast, diced
0.5 cup fresh chopped celery
0.5 cup sliced carrots
0.5 cup Cucumber, with skin, fresh, slices

Optional toppings
0.25 cup plain croutons (optional, sprouted grain or whole grain bread)
0.5 cup fresh chopped red onion , thinly sliced (optional)
3 piece reduced sodium bacon slices, cooked , crumbled (optional)
1 tsp chopped parsley (optional)

1 In food processor or blender, combine garlic, buttermilk, mayonnaise, lime juice, salt, pepper, and thyme in a blender. Blend on high for one minute.
2 Combine chicken, cucumber, carrots, and celery. Pour dressing over the chicken mixture. Refrigerate for at least 2 hours.
3 To serve, arrange 1 cup of lettuce on each of 4 serving plates, and top each with an equal amount of the chicken salad.
4 Top with croutons, bacon, red onion slices, and fresh parsley, if desired.

**Note: This recipe requires 2 hours refrigeration.**