Chicken Bacon Ranch Salad

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

Meanwhile, zest and quarter lemon. Dice tomato into 1/4 inch pieces. Trim and shred lettuce. Trim and cut cucumber into 1/4 inch rounds. When the bacon is finished, wipe out burned bits from pan, reserving a thin layer of bacon fat. Heat pan with bacon fat over medium heat and add breadcrumbs; cook, stirring occasionally, until golden brown 2-4 minutes. (If your bacon didn't yeild much fat, use a drizzle of oil) and if breadcrumbs start to brown too quickly, lower heat). Transfer breadcrumbs to a small bowl. Mix in lemon zest and season with salt and pepper; set aside. Wipe out pan.

Pat chicken dry with paper towels. Cut into 1/2 inch cubes and season all over with garlic powder, salt, and pepper.

Heat a drizzle of oil in the same pan over medium high heat. Add chicken and cook until browned and cooked through, 4-6 minutes. In the last minute of cooking, add 1 TBSP of butter (2 TBSP for 4) and cook until butter is melted and chicken is slightly charred. Remove chicken and place on cutting board to rest, 1 minute.

In a large bowl, combine lettuce, tomato, cucumber, chicken, and half the bacon. Toss with as much dressing as you'd like and a squeeze of lemon. Taste and season with salt and pepper if necessary.

Divide salad between shallow bowls. Top with bacony lemony panko and remaining bacon and serve.