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.