Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble into pieces.
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, ranch dressing (or buttermilk), lemon juice (or vinegar), Dijon mustard, and minced garlic. Season with salt and pepper to taste.
Assemble the Salad:
In a large bowl, combine the chopped lettuce or mixed greens, diced chicken, cherry tomatoes, avocado, and red onion (if using).
Gently toss with the dressing until everything is evenly coated.
Add the Toppings:
Sprinkle the crumbled bacon and shredded cheddar cheese (if using) over the top of the salad.
Serve:
Serve the salad immediately for the freshest taste, or refrigerate it for up to an hour if you prefer it chilled. Toss again before serving if needed.
Tip: For added crunch, you can include some croutons or nuts. This salad is versatile, so feel free to adjust the ingredients based on what you have on hand or to suit your taste preferences.
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