• Start by cooking your chicken and bacon. Set your oven to 450 degrees F. Line a cookie sheet with aluminum foil, and place the bacon on the pan. Single layer.
• Grab a 9x13 deep baking dish, cover the chicken breast in a salt, pepper, and garlic seasoning (your choice). Place the chicken in the pan, cover the pan with foil. Place both the bacon and chicken in the oven and bake for 30 minutes.
• While the bacon and chicken bake, boil your eggs. Place a saucepan filled with water on the stove. Add the eggs to the water and place over high heat. Allow it to reach a boil and boil the eggs for 10 minutes.
• While the eggs boil, prepare, wash, and chop the veggies. Wash the power greens, place them in a salad bowl.
• Wash, peel and chop the English cucumber, add to the salad bowl.
• Wash and chop the cherry tomatoes, add to the bowl.
• When the chicken and bacon are done, remove from the oven and allow to cool for 10 minutes.
• When the eggs are done, carefully pour out the hot water into the sink and fill the pan with cold water, allowing it to overflow in the sink until the eggs are chilling in very cold water.
• Chop up the chicken and bacon, and add them to the salad bowl.
• Peel and cut up the eggs, and add them to the salad bowl.
• Lastly, chop the avocado and add it to the bowl, and then top with the power greens.

Lemon Dressing

• Add all the ingredients into a small mixing bowl: lemon juice and zest, minced garlic, dijon mustard, fine sea salt, ground pepper, maple syrup, olive oil and dried thyme. Whisk until smooth. Drizzle the dressing on the salad. Toss and serve.