- STEP 1
Heat oven to 180C (fan 160C).
- STEP 2
Bake the chicken breast for 20 minutes, or until no longer pink, or use a meat thermometer to check the internal temperature has reached 72C. Allow to cool for 30 minutes and cut into 2cm chunks and dress with ranch dressing.
- STEP 3
Bake the bacon on a foil lined tray at the same time as the chicken for 15 to 20 minutes until this is crisp. Cut into pieces that will fit inside the mould.
- STEP 4
Blanch the avocados in a pan of boiling water for 10 seconds, then plunge into a bowl of ice water. This will prevent the avocados from browning. Peel and cut into chunks.
- STEP 5
Cut two slices from the centre of each tomato and place on a sheet of kitchen paper to absorb any excess moisture. Reserve remainder for other use.
- STEP 6
To assemble the stack, use a lightly oiled tall 8cm food ring, an empty can with the top and bottom cut off, or a piece of unused PVC pipe as a mould.
- STEP 7
Place a tomato slice over the centre of a large plate to form the base of the stack and position the mould over this.
- STEP 8
Spoon a layer of dressed chicken into the mould, gently tamping down to help the stack hold its shape after removing the mould.
- STEP 9
Continue adding the other layers, gently tamping down on each, until the mould is filled.
- STEP 10
Remove the mould from the salad, lifting it straight up to keep the stack intact and top with shredded lettuce and blue cheese.