Grilled Chicken Garden Salad with Homemade Ranch Dressing

For the dressing:
In a medium bowl, mix together milk and lemon juice and set aside for about 10 minutes. Add sour cream and mayonnaise and whisk until smooth. Add parsley, dill, onion powder, garlic powder, salt and pepper and mix until fully combined. This recipes yields 1 cup of dressing but the salad will only require about 2 tablespoons. Store the rest in an airtight container in the refrigerator. It will last up to 2 weeks.

For the chicken:
Season both sides of the chicken breast generously with salt and pepper. Heat oil in a skillet over medium heat. Add chicken and cook for 3–4 minutes on each side, until chicken is fully cooked and is no longer pink inside. Let chicken cool for about 10 minutes and then cut it into small slices.

Assemble the salad:
In a large bowl, add the spring mix salad greens. In even rows, line up avocado, tomatoes, cheddar cheese and chicken. Drizzle with 2 tablespoons (or more) of ranch dressing, or serve the dressing on the side.