Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch.

Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp. Shred the chicken and crumble the bacon.In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.