• Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 8-10 minutes. • Transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan. • While bacon cooks, wash and dry produce. • Trim and discard root end from lettuce; thinly slice leaves crosswise. Halve tomatoes lengthwise. Trim and thinly slice scallions.

• Pat chicken* dry with paper towels. Season all over with Ranch Spice, salt, and pepper. • Heat pan with bacon fat over medium-high heat; add a large drizzle of oil. Add chicken; cook until browned and cooked through, 5-7 minutes per side (if chicken is browning too quickly, cover pan and lower heat). • Transfer to a cutting board to rest. Once cool enough to handle, roughly chop.

• While chicken cooks, in a large bowl, combine guacamole, sour cream, 2 TBSP water, 1 TBSP olive oil, salt, and pepper (4 TBSP water and 2 TBSP olive oil for 4 servings).

• Add lettuce to bowl with dressing. Toss to thoroughly coat. • Transfer dressed lettuce to a large, shallow serving bowl. Top with chicken, bacon, tomatoes, scallions, and blue cheese in separate sections. • Serve salad family style. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***