Pound or butterfly the 2 chicken breasts to even thickness (~1/2 inch) for even cooking. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika (optional). Let rest 10 minutes at room temperature.

Cook bacon

In a skillet over medium heat, add the 6 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool. When cooled, roughly chop or crumble and set aside.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the seasoned chicken breasts 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes, then slice into 1/2-inch strips.

Assemble salad

Thinly slice 1/2 red onion into rings or half-moons. In a large bowl, combine 6 cups chopped romaine lettuce, the sliced grilled chicken, crumbled bacon, sliced red onion, and 1 cup shredded cheddar-jack cheese. Toss gently to combine or arrange on individual plates.

Ranch Dressing

Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 2 tbsp sour cream in a bowl until smooth.

Add 1 tsp chopped parsley, 1 tsp chopped chives, 1/2 tsp dill, 1/2 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or consistency—add a tablespoon more buttermilk if you prefer a thinner dressing.

Refrigerate dressing for at least 15 minutes to let flavors meld. Stir again before serving.

Serve: Drizzle ranch dressing over the assembled salad or serve on the side. Enjoy immediately.