Chicken Bacon Ranch Smash& Scoop

Slice each chicken breast in half lengthwise, season with salt and pepper, and air‑fry at 400°F for 12–15 minutes, or until the internal temperature reaches 167°F.

While the chicken cooks, fry the bacon in a pan over medium heat until crispy; set aside on paper towels to drain.

Hard‑boil the eggs by placing them in cold water, bringing to a boil, then simmering for 9 minutes; cool under running water and peel.

Once the chicken is cooked, let it rest briefly, then chop or shred the chicken, crumble the crispy bacon, and coarsely chop the boiled eggs.

In a large mixing bowl combine the chopped chicken, bacon, eggs, Greek yoghurt, light mayonnaise, Parmesan cheese, Dijon mustard, chopped parsley, chopped chives, garlic powder, onion powder, black pepper, and salt.

Smash and mix all ingredients together until the dressing evenly coats the meat and eggs and the mixture is well combined.

Divide the salad into four equal portions and serve immediately on its own, in a wrap, sandwich, or with crackers.