1-First, preheat the oven to 425 degrees Fahrenheit. Season the 2 small free-range organic chicken breasts with 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and black pepper to taste. Line a baking dish with parchment paper and place the chicken breasts in a single layer, then drizzle 1 tablespoon olive oil over the chicken and rub it evenly.

2-Bake for 18-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, and let the chicken rest for 5 minutes before chopping. In a large salad bowl, add 5 cups chopped lettuce as the base, then top with 1 cup sliced cucumber, 1 sliced avocado, ½ cup sliced red onions (if using), and ¼ cup chopped cooked bacon.

3-For the dressing, combine 1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, salt, and fresh ground black pepper to taste in a jar, and whisk until mixed. Pour the dressing over the salad, add the diced chicken, and toss gently before serving. This method keeps everything crisp and flavorful, making it a hit for family meals.