1 small avocado, peeled, pitted, and thinly sliced
6 slices bacon, cooked and crumbled
2 ounces cheddar jack cheese
1/2 cup tortilla strips
In a large sealable plastic bag, combine the balsamic vinegar, olive oil, garlic, adobo, oregano, paprika, cumin, and salt and pepper for the chicken marinade. Mix well and add in the chicken breasts. Seal the bag and work the marinade around the chicken. Refrigerate for 30 minutes or until ready to cook.
As the chicken marinates, make the ranch dressing. Combine the dressing ingredients in the bowl of a food processor or in a large bowl, and pulse or mix until even. Taste and adjust jalapeno and seasonings as desired. Transfer to a large container, cover, and refrigerate until ready to serve.
Heat the grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Place on the grill pan and reduce the heat to medium. Cook for 5 minutes, flip, and cook for an additional 5-7 minutes, or until no pink remains inside. Set the chicken aside to cool slightly.
Assemble the salad ingredients in rows over the chopped romaine lettuce. Slice the chicken and place over the salad. Serve immediately with the ranch dressing.