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Export 14 ingredients for grocery delivery
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!
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