In a bowl, combine ⅓ cup of light sour cream, 1 tbsp mayo, the juice of 1 lemon, 2 tbsp of sliced green onion, a pinch of salt, and a good crack of black pepper. Set aside.
Cook off about 1 chicken breast or about 2 chicken thighs. Remove from the oven, allow to cool, and dice. Cook off about 4 slices of bacon; once cooked, remove from the pan and give a good chop. Set aside with the chicken.
Cube up 1 slice of bread, toss it in oil and season with salt and pepper, and toast it in the oven until golden brown.
Into a large mixing bowl, add in 6 cups of chopped romaine lettuce, your chicken, bacon, 1 cup sliced cherry tomatoes, 1 diced avocado, your freshly made croutons, and about 1 cup of cubed white cheddar. Add your ranch dressing and give it a good mix.
