ranch grilled chicken chopped salad... 20 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness

1/2 cup ranch dressing (I use homemade)

1 head romaine lettuce, chopped

2 cups chopped spinach

1 large tomato, diced

1 yellow bell pepper, diced

1 cup sugar snap peas

1 can mandarin oranges, drained

1 avocado, pitted, peeled and diced

1/2 cup crumbles blue cheese

additional ranch dressing, for serving

Place chicken breasts in a zip-top bag and pour 1/2 cup ranch dressing over the top. Seal bag and smoosh to distribute dressing all over chicken. Place in refrigerator and let chicken marinate 3-4 hours.

Preheat grill to medium-high heat. Remove chicken from marinade and grill, turning once, until cooked through, about 10-15 minutes. Let chicken rest while you assemble the rest of the salad.

In a large bowl, toss the lettuce, spinach, tomato, pepper, snap peas, oranges, and avocado. Dice chicken into bite-sized piece and place on top. Drizzle with ranch dressing and sprinkle with blue cheese to serve.