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Hard boil the eggs for 10-minutes in boiling water then add to an ice bath to stop from cooking.
Preheat a large pan over medium-low heat and once hot add bacon and fry until crispy. Remove the bacon and set aside and use a paper towel to remove part of the bacon fat leaving enough in the pan to fry the chicken.
Pan-fry the chicken over medium-low for 4-6 minutes on one side, then flip and fry 4-6 minutes on the other side. Season with sea salt and pepper while pan-frying. Then let rest aside on a cutting board for at least 5 minutes.
In the meantime, chop Romaine lettuce, then wash and spin dry and add to a large salad bowl.
Julienne 2 peeled carrots, thinly slice onion, and cut cherry tomatoes in half.
Cut chicken into cubes and peel and quarter hard-boiled eggs.
Assemble the salad by adding sliced onion, crumbled bacon, julienned carrots, halved cherry tomatoes, cooked corn, diced chicken, and quartered eggs on top of the lettuce in rows.
Prepare the dressing by adding basil, orange juice, lime juice, Dijon mustard, avocado oil, and sea salt and pepper to a jar wide enough to fit your immersion blender and blend until smooth.
Pour dressing over salad minutes before serving and enjoy!