For the ranch dressing

• 125 ml (½ cup) plain Greek yogurt 
• 30 ml (2 tbsp) mayonnaise
• 30 ml (2 tbsp) milk
• 15 ml (1 tbsp) lemon juice
• 15 ml (1 tbsp) chopped fresh dill
• 15 ml (1 tbsp) chopped chives
• 1 small garlic clove, grated or finely minced
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper

For the ground chicken

• 15 ml (1 tbsp) olive oil
• 450 g (1 lb) ground chicken
• 5 ml (1 tsp) smoked paprika
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) onion powder
• 2.5 ml (½ tsp) dry mustard
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper

To serve

• Sweet potato fries (optional)
• 1 package (200 g) Bergeron Six Pourcent Fumé cheese, grated
• 1 L (4 cups) baby spinach
• 2 avocados, peeled, pitted, and sliced
• 250 ml (1 cup) cherry tomatoes, halved
• Sliced dill pickles
• Fresh dill, for garnish (optional)

For the ranch dressing: In an airtight jar, combine all the ingredients. Seal the jar and shake vigorously. Refrigerate until ready to serve.

For the ground chicken: In a large skillet set over medium-high heat, heat the olive oil. Add the chicken and break it up with a wooden spoon. Add the smoked paprika, garlic powder, onion powder, dry mustard, salt, and pepper. Cook, stirring often, until the chicken is fully cooked and lightly browned in spots. Remove from the heat.

To serve: If desired, cook the sweet potato fries according to the manufacturer’s instructions. Divide the baby spinach among 4 large bowls. Top with the warm
chicken, then add the Bergeron Six Pourcent Fumé cheese, sweet potato fries, avocado, cherry tomatoes, and pickles. Drizzle with the ranch dressing, garnish with dill if desired, and serve right away.