Heat 2 teaspoons of olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from heat to cool and shred.

While the chicken cools, cook the bacon in a separate skillet over medium heat for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate and crumble into pieces.

Once cool, shred the chicken in a large mixing bowl. Add ranch dressing and mix until well coated.

Lay romaine leaves flat on a serving platter. Spoon the chicken mixture onto each leaf and sprinkle crumbled bacon on top.

Garnish with chopped green onions and drizzle additional ranch dressing if desired. Serve immediately.