Prep the Chicken and Bacon
This is an avocado BLT bowl made with chicken tenderloins, and I actually like to pull the tenderloin out to make the chicken a lot less chewy, and that’s very easy to do with a fork and paper towel. I then cut that chicken into bite-sized pieces and cooked it in the air fryer at 400 degrees for 10 minutes, flipping it halfway through.
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I then grabbed a pack of bacon, used kitchen scissors to cut it into bite-sized pieces, and let it fry. I had some water boiling, ready for my cheese tortellini.
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Make the Dressing
You’re then going to make a very simple dressing made with Greek yogurt and Chick-fil-A’s avocado lime ranch dressing, which is found at most grocery stores. I used three tablespoons of Greek yogurt and then a couple of squirts of that dressing, and then thinned that out with some lime juice.
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I first did half a lime. This was still a little thicker than I’d like, so I used the other half to thin it out. And then I added some ranch dressing seasoning, just a little sprinkle to mix it up and give it some extra flavor.
Build the Bowl
And now it’s time to build the bowl. I had chopped up some romaine lettuce, avocado, and cherry tomatoes, which you will be adding here, along with your cooked chicken.
You will also grab a Colby Jack cheese stick and cut it into tiny squares. It just adds a pop of color and extra flavor. Top it with your crispy bacon and a drizzle of the dressing you made, and you have a bowl the whole family will love.