0 Preheat the oven to 400 degrees
1 Place 4 slices of bacon on a baking sheet
2 Bake the bacon in a 400 degree oven for 15-20 minutes or until it is crispy
3 Transfer the crisp bacon onto a paper towel lined plate to cool and set aside
4 While the bacon is cooking, season 1 boneless skinless chicken breast with a bit of garlic powder, onion powder, cumin and paprika
5 Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
6 Brown the chicken on both sides and once the internal temperature reaches 165 degrees transfer it to a cutting board to rest
7 Place 4 eggs into a deep saucepan and cover with enough water to fully submerge them
8 Place over high heat and bring to a rolling boil. Once the water is boiling, cover the pan and turn off the heat
9 Allow the pan to sit on the burner (turned off) for 10 minutes
10 Transfer the eggs into an ice bath and set aside for 10 minutes to chill
11 Peel and rinse the eggs and cut them into quarters
12 Chop 1 small head of romaine or leafy green lettuce into bite sized pieces and place into the bottom of your salad bowls
13 Add chopped cucumber, cherry tomatoes and red onion
14 Dice 1/2 of an avocado and add this to the salad
15 Dice up the bacon and chicken and divide between salads
16 Add shredded cheddar cheese
17 Add 2 tablespoons of citrus dill dressing and toss to combine
18 Enjoy!
