1. Prepare Your Base Greens: Start by washing and thoroughly drying your mixed salad greens. Divide them evenly among 2-4 individual serving bowls. You want a generous bed of greens to hold all the delicious toppings.

2. Dice the Chicken: If you’re using leftover cooked chicken, shred or dice it into bite-sized pieces. If cooking fresh chicken, ensure it’s fully cooked and cooled before dicing. The pieces should be small enough to easily eat with a fork.

3. Ready the Avocado: Carefully halve the avocados, remove the pit, and scoop out the flesh. Dice the avocado into 1/2-inch cubes. If you’re not serving immediately, you can toss the avocado with a tiny squeeze of lime juice to help prevent browning.

4. Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice or finely dice the red onion. If using corn, ensure it’s thawed or drained. Arrange these colorful vegetables in separate sections over the salad greens in each bowl.

5. Add the Chicken and Avocado: Distribute the diced cooked chicken evenly over the vegetables and greens in each bowl. Then, add the diced avocado, placing it prominently for that creamy texture and healthy fat.

6. Drizzle with Ranch Dressing: Generously drizzle your favorite ranch dressing over all the ingredients in each bowl. You can start with about 1/4 cup per bowl and add more to taste.

7. Add Optional Toppings (If Using): If you’re including optional toppings like crumbled bacon, shredded cheese, or fresh herbs, sprinkle them over the bowls now. This adds extra flavor and visual appeal.

8. Serve Immediately: These bowls are best enjoyed fresh when the greens are crisp and the avocado is perfectly creamy. Gently toss everything together just before eating, or let each person mix their own.