Crisp the bacon in a hot skillet for a minute or two. Remove from the pan and drain on paper toweling. Chop and set aside.
Add the oil to the pan and heat until shimmering. Add the chicken and Cajun Spice Blend. Cook, turning frequently, until the chicken is done, about ten minutes.
Meanwhile, divide the spinach among four plates, or plastic boxes with lids if packing for work or school. Divide the bacon, tomatoes, onion, cheddar, and cucumber among the four dishes.
When the chicken is done, remove it from the heat to a cutting board and chop it into bite sized pieces. Divide the chicken among the salads. If you’re making the salads in advance, allow the chicken to cool before adding it to the dish.
Serve the salads with ranch dressing on the side. Salads can be prepped and stored in the fridge for up to four days.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.