- 6 slices bacon
- 2 (10-oz) pkg shredded romaine lettuce
- 3 cups shredded cooked chicken
- 1 cup shredded Cheddar cheese
- 3 green onions, finely chopped
- 3 Roma tomatoes, chopped
- ¾ cup sugar free ranch dressing
- ¼ cup unsweetened barbecue sauce
- Cook bacon in a nonstick skillet over medium heat 6 to 8 minutes or until crisp. Drain and crumble bacon.
- Layer lettuce, chicken, cheese, onions, tomato, and bacon in a bowl.
- Combine dressing and barbecue sauce; drizzle over salad.
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