This colorful salad features leftover BBQ chicken, fresh summer produce and crunchy bacon. We top it with creamy Greek yogurt ranch that is every bit as crave-worthy (but much lighter) than the original!
Cook corn and bacon - Prep corn as directed. Heat a skillet over medium heat. Cook bacon until crisp, about 3 to 4 minutes on each side. Transfer to a cutting board. Add corn to hot pan and cook in bacon grease, just until tender, ~2 minutes. When bacon is cool enough to handle, crumble or chop with a knife. (Can be done up to 3 days ahead)
Make dressing - Chop chives. Whisk together chives, yogurt, mayonnaise, lemon juice, mustard, honey and hot sauce (if using). (Can be done up to 3 days ahead)
Cucumbers / Tomatoes / Lettuce - Prep as directed. (Can be done up to 1 day ahead)
Whisk dressing and check consistency (if too thick, whisk in a very small amount of water; if too thin, whisk in a bit of mayonnaise until smooth). Season with salt and pepper.
Assemble salads by topping lettuce with corn, bacon, cucumbers, tomatoes, avocados and chicken. Top salad with dressing and serve!