Preheat your grill to medium/high heat and cook the chicken breast until it is no longer pink inside, about 4-6 minutes per side.

Put it on a plate, cover it, and set it aside to rest.

In a large pan, heat the olive oil up on medium/high heat.

Add in the sliced zucchini, red pepper, garlic and pinch of salt.

Cook until the vegetables are soft and golden brown, about 3-4 minutes.

Place into a large bowl and set aside.

Cook the turkey bacon in the vegetable pan until it's nice and crisp, about 1-2 mins per side. Transfer to a paper towel lined plate and blot off any fat.

Tear the slices into bite sized pieces.

Into the bowl with the cooked vegetables, add the turkey bacon pieces, lettuce and chopped cilantro.

Mix until is everything is well combined.

Divide the salad between two bowls and top with sliced avocado, cheddar cheese, a chicken breast and as much Ranch dressing as your heart desires!

DEVOUR