Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Heat the oil in a large skillet over medium high heat. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
Assemble the Salad:
In a large bowl, combine the romaine, cherry tomatoes, shallot, hard-boiled eggs, chopped bacon, and avocado.
Add the chicken to the salad along with desired amount of SideDish Classic Ranch. Gently toss to coat.
