Start by cooking the bacon. Heat your oven to 400 degrees, place the bacon on a baking sheet lined with aluminum foil and bake for 12-15 minutes, or until crisp. Let cool and then crumble.

While the bacon is baking, cut the chicken breasts into bite-sized pieces and place it in a large ziplock bag. Sprinkle 1 tablespoon of dry ranch dressing over the chicken. Seal the bag, and shake the chicken around to evenly distribute the ranch seasoning.

To cook the chicken, heat the olive oil in a skillet over medium heat. Place the chicken in the skillet and let cook for 1 minute, until slightly browned, and flip the chicken over. Cook for another minute. Then cover the skillet, reduce heat to low, and let cook for another 10 minutes. Don't lift the lid on the skillet, or do anything to the chicken for 10 minutes, this is the secret to really tender and moist chicken.

Then prepare the dressing. Place all of the dressing ingredients in a blender and liquefy. Add more water if the dressing is still too thick.

Lastly, assemble the salads! Divide the lettuce between 4 bowls, top with the chicken, crumbled bacon, cheese, corn, tomatoes, and avocado. Drizzle the dressing over and serve!