Chicken Taco Ranch Salad with Bacon, Avocado and Corn

Preheat oven to 375 F. Rub the chicken breasts with the olive oil (I find this helps me use less oil and still get the same results in cooking) and put them into a baking dish. Sprinkle with taco seasoning and bake at 375 F for 30-35 minutes or until done (cook time may vary based on the thickness of the chicken). Remove dish from oven and set it on a rack. Allow chicken to cool for about 10 minutes, and then chop.

Add the chicken, corn and chopped bacon into a bowl and stir together.

In a small bowl toss the avocado and lemon juice together. Add the chopped avocado and ranch dressing into the bowl with the chicken mixture and stir to combine. Refrigerate for about 30-60 minutes until cold (longer if possible). Serve chilled on salad or in a sandwich!