Slice the tomatoes, boiled egg, and avocado. Shred the lettuce. Cut the stems off the asparagus.
Butterfly the chicken breasts and sprinkle the salt, pepper and paprika powder on both sides of the breasts. Heat the olive oil in a large cast iron skillet
and add the chicken breasts. Fry 4-5 minutes on each side and set aside to cool down. Dice the chicken into big cubes.
Add the asparagus to the side and cook 4-5 minutes while the chicken is cooking.
Fry the bacon slices until crispy.
Add the shredded lettuce to a plate and top with all of the salad ingredients.
Combine the ranch dressing ingredients in a small bowl and mix until combined. Pour over the salad.