An easy chicken and bacon salad, featuring a sweet and spicy barbecue dressing.
1medium chicken breasttrimmed and pounded to 1/2-inch thickness
2-3slicesthick cut bacon
Monterey jack cheese
Seasoned tortilla strips
2 1/2tsplemon juice
Dash of cayenne pepper
In a medium skillet over medium heat, cook bacon. Drain on a paper towel.
Lightly season chicken breast on both sides with salt and pepper. Using the same skillet, cook over medium heat, flipping halfway through or roughly 5 minutes per side. Chicken should no longer be pink in the center when sliced.
Chop bacon and slice chicken into strips.
Prepare dressing: in a small bowl mix together barbecue sauce, lemon juice, pepper, cayenne and garlic powder.
Arrange lettuce. Top off with cheese, bacon, chicken and tortilla strips. Drizzle entire salad with barbecue dressing.