2 avocados, peeled and sliced Juice of ½ lemon 1 cup Praise Ranch Dressing 6 slices pancetta 1 iceberg lettuce, cored and torn into chunks 200g rocket 1 punnet mixed heirloom tomatoes, halved 1 barbecued chicken, bones and skin removed
In a food processor, blend one avocado with lemon juice and Ranch Dressing until smooth. Season to taste.
Preheat oven to 180°C. Lay pancetta on large greased oven tray and bake for 10 minutes, or until crispy. Drain on kitchen paper and break into pieces.
Arrange lettuce and rocket on a large platter and drizzle with half the avocado Ranch Dressing. Add the avocado, tomato, chicken and remaining dressing. Top with the crispy pancetta and serve.