Step 1

Hard boil the eggs for 10-minutes in boiling water then add to an ice bath to stop from cooking.

Step 2

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.

Step 3

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.

Step 4

In the meantime, chop Romaine lettuce, then wash and spin dry and add to a large salad bowl.

Step 5

Julienne 2 peeled carrots, thinly slice onion, and cut cherry tomatoes in half.

Step 6

Cut chicken into cubes and peel and quarter hard-boiled eggs.

Step 7

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.

Step 8

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.

Step 9

Pour dressing over salad minutes before serving and enjoy!