Prepare the chicken and turkey bacon: Pat the chicken breasts dry with kitchen paper. In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper. Rub this spice mixture all over the chicken. You’ll feel the spices clinging to the slightly damp surface — this ensures a beautifully seasoned crust. Lay the turkey bacon rashers on a plate lined with kitchen paper and set aside.

Cook the turkey bacon: Place a large non-stick frying pan over medium heat. Add the turkey bacon rashers in a single layer. Cook for 3-4 minutes per side, until they are deeply browned and crisp. You’ll hear a satisfying sizzle as they hit the pan, and the edges will turn a rich golden brown. Transfer to a plate lined with fresh kitchen paper. Once cool, roughly chop into small pieces.

Sear the chicken: In the same pan (no need to wipe it out — the turkey bacon fat adds flavour), add the olive oil over medium-high heat. When the oil shimmers and you can feel the heat rising from the pan, carefully place the seasoned chicken breasts in. Leave them undisturbed for 5-6 minutes. You’ll see the edges turning opaque and a golden crust forming underneath. Flip the chicken and cook for another 5-6 minutes, until the internal temperature reaches 74°C and the juices run clear. The chicken will feel firm to the touch but still have a slight give. Let it rest on a cutting board for 5 minutes — this is crucial for juicy meat.

Make the avocado ranch dressing: While the chicken rests, make the dressing. Halve the avocado, remove the stone, and scoop the flesh into a blender or small food processor. Add the buttermilk, sour cream, lemon juice, minced garlic, chives, and dill. Add a pinch of salt and pepper. Blend until completely smooth and creamy — the colour will be a pale, vibrant green, and the texture should be thick enough to coat a spoon. Taste and adjust seasoning if needed.

Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and diced avocado. The colours should be bright and inviting — deep green lettuce, ruby red tomatoes, and creamy green avocado. Pour about half the avocado ranch dressing over the top and toss gently with salad servers until everything is lightly coated. You want every leaf to have a whisper of dressing, not be drowned in it.

Slice the chicken and finish: Slice the rested chicken breasts against the grain into thick, even strips. You’ll see the juicy interior and the beautiful spiced crust. Arrange the chicken strips over the dressed salad. Sprinkle the chopped crispy turkey bacon over the top. Drizzle with the remaining dressing, or serve it on the side for people to add more. Serve immediately.