2 lbs chicken breast
1 tbsp liquid smoke (opitonal for cooking chicken in)
1 dry ranch seasoning packet
1/4 tsp garlic powder
1/2 tsp black pepper
2 individual serving cups 0% plain Greek yogurt
1/4 to 1/2 c light mayo (depending on dry/creamy you like it)
1 c shredded sharp cheddar
10 slices turkey bacon

1. Cook chicken with your preferred method. I put in the crockpot the day before with about a 1/2 c water and 1 tbsp of liquid smoke. Cook on high for 4 hours. Shred with forks. Cool in refrigerator over night.
2. Cook turkey bacon with your preferred method. I bake mine in the oven at 425° to get it nice and crispy. Line a baking sheet with foil and place wire baking rack on top. Place bacon on wire rack and bake for 20-25 minutes.
3. Place cooked turkey bacon in a food processor on high until crumbled into small pieces. Set aside.
4. In a small bowl mix together yogurt, mayo, ranch packet, garlic powder, and pepper. Pour over cooled shredded chicken. Add bacon pieces and cheddar cheese. Stir until chicken is well coated and ingredients are well mixed.

Serving Options:
Serve with crackers, on a croissant, in a pita pocket, or in a lettuce wrap