Start by heating your oven to 400°F and lining a baking sheet with parchment paper. Arrange the bacon slices on the sheet and bake for about 20 minutes until crispy. While the bacon cooks, bring a pot of salted water to a boil and add the eggs, cooking for 7-8 minutes for jammy, soft-boiled eggs. Once cooked, transfer the eggs to an ice bath to stop the cooking process. In a separate skillet, heat the avocado oil over medium-high heat and add the seasoned chicken breasts (toss with the seasoning blend first). Cook for 10-15 minutes per side until golden and cooked through. I like to let the chicken rest for a few minutes after cooking so it stays juicy when you dice it.

Remove the bacon from the oven and let it cool slightly on a paper towel, then chop into bite-sized pieces. Peel and roughly chop the cooled eggs into chunks. Dice the cooked chicken into 1/2-inch pieces. In the same skillet used for the chicken (no need to wash it—those flavorful bits will add depth), warm the corn over medium heat for 2-3 minutes until heated through. Transfer everything to a prep area as you work on the vegetables.

Chop the romaine lettuce into bite-sized pieces and spread it evenly across a large serving platter or bowl. Halve the cherry tomatoes and set aside. Hold off on slicing the avocado until the last moment—cut it just before serving to prevent browning. Have the feta crumbles ready to go.

In a small bowl, whisk together the Greek yogurt and milk until you reach a smooth, pourable consistency. Add the onion powder, garlic powder, salt, black pepper, dried dill, and fresh parsley, stirring to combine. Finish with the Worcestershire sauce and fresh lemon juice, whisking until fully incorporated. Taste and adjust seasonings if needed—I find that a squeeze of fresh lemon really brightens the dressing and cuts through the richness of the proteins.

Arrange the cooked chicken, eggs, bacon, corn, and tomatoes in organized rows or clusters over the lettuce base. Scatter the feta crumbles across the top and add the freshly diced avocado as the final touch. Drizzle the dressing over the salad just before serving, or serve it on the side so diners can control the amount. Finish with a sprinkle of fresh chives for color and a mild onion note.