Cook the bacon. Lay strips on a sheet pan or skillet and cook until crispy. Drain on paper towels and cool, then crumble. Keep a tablespoon of the rendered fat if you want to toast croutons in it for extra flavor.

Mix the ranch. In a small bowl, whisk yogurt, mayo, lemon juice (or buttermilk), Dijon, garlic, onion powder, and herbs. Season with salt and pepper. Thin with a splash of water or milk until it’s pourable but not runny. Chill while you prep the rest.

Prep the vegetables. Rinse and dry the greens well so the dressing clings. Halve the tomatoes, slice the cucumber, and thinly slice the red onion. Dice the avocado just before assembling to keep it fresh.

Prepare the turkey. Slice or cube cooked turkey into bite-size pieces. If using deli turkey, stack and slice into ribbons. If using leftover roasted turkey, shred lightly for texture.

Assemble the base. In a large bowl or platter, add the greens. Scatter the tomatoes, cucumber, red onion, corn, and avocado over the top.

Add protein and cheese. Pile on the turkey and sprinkle the crumbled bacon and cheese. Add chopped herbs for color and freshness.

Dress and toss. Drizzle about half the ranch over the salad. Toss gently from the bottom up so the ingredients stay intact. Add more dressing to taste.

Finish with crunch. Top with croutons right before serving so they stay crisp. Crack fresh black pepper over the top and serve immediately.