Ranch dressing mix, originally invented in the late 1940s, has evolved beyond its salad dressing origins to become a versatile seasoning for meats and vegetables. This dish combines a couple of David Theiss’s favorite ingredients into a tasty treat.

Ingredients

  • 1 packet Hidden Valley Ranch dressing dry mix
  • 4 boneless chicken breasts
  • 1/2 pound bacon
  • 1/4 cup mayonnaise

Instructions

  1. Cook and chop the bacon finely; reserve one tablespoon of bacon grease.
  2. Combine ranch mix packet with mayonnaise, reserved bacon grease, and chopped bacon in a large bowl.
  3. Coat each chicken breast thoroughly with the seasoning mixture (a brush helps with application).
  4. Grill over indirect heat, turning several times until internal temperature reaches 160 degrees.
  5. Let rest briefly before serving.
  6. Alternative: pan-fry on the stovetop instead of grilling.

Note: Serving suggestion: Serve over fresh pasta with grated Parmesan cheese.