In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
3. Step
Place the chicken on a greased roasting tray and season both sides with salt and pepper.
4. Step
Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
5. Step
Let the chicken rest for 5 minutes before dicing.
6. Step
In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
7. Step
Portion the salad among serving bowls and top with more dressing, if desired.
