Broccoli Chicken Crunch Salad

I am going out of town for the weekend, so I can't wait until the weekend to make a new dish for this week.  I prefer to do new dishes on Saturday and Sunday, mainly because I have more time for cooking on these days.  During the week, I just feel like I don't have all that much time to devote for my kitchen.  I keep it simple in the kitchen during the week.  We eat leftovers from the weekend. We eat sandwiches.  We eat salads.  I have even been known to just eat cereal!  We keep it simple. 

I have to confess that I actually did make a new dish this Sunday, but I forgot to take a photo.  We had company over for dinner and I am crazy stressed when I am entertaining.  It just slipped my mind to pause for a photo op.  I made the Pioneer Woman's Twice Stuffed Potatoes and I received tons of complements for it.  They were super good and surprisingly easy to make.  But, without a photo I felt I should make something else to blog about.  I had a new email from Kraft Foods sitting in my in-box waiting to be opened.  These are always chock full of different recipes so it wasn't too hard to find a dish I felt would be easy to make, even after a long day at the office.  Even though I know the ranch, cheese and bacon in this recipe makes it not exactly healthy, I still found it easy to fool myself into thinking I was being extremely healthy crunching on all the fresh broccoli florets in this dish!  My Husband even had three helpings, which in my book means he enjoyed it, a lot! 

Broccoli Chicken Crunch Salad - adapted from recipe found on kraftrecipes.com

Ingredients:

2 chicken breasts, cooked and chopped up

2 cups broccoli florets, roughly chopped

1/2 cup cherry tomatoes, cut in halves

3 slices of bacon, cooked and crumbled

1/3 cup ranch dressing

1/2 cup shredded cheddar cheese

Directions:

1.  Add chicken chunks, broccoli and cherry tomatoes to a large bowl. 

2.  Add ranch dressing and toss to coat.

3.  Top with cheddar cheese and bacon crumbles.