Cook the bacon

• Chop the bacon and cook in a frying pan until nice and crispy.
• Remove the bacon and set it aside, keeping the rendered fat in the pan.

Cook the chicken

• Season both sides of the chicken with salt and pepper.
• Cook the chicken in the bacon fat until cooked through.
• Shred or chop the chicken.

Make the lemon dressing

• Combine the lemon juice, extra virgin olive oil, salt and pepper in a small bowl.
• Shake or whisk until well combined.

Prepare the vegetables

• Chop the romaine lettuce.
• Dice the avocados and chop the green onions and dill.

Assemble the salad

• In a large bowl, combine the romaine, chicken, avocado, corn, bacon, chives and dill.
• Drizzle the dressing over the salad and toss gently.
• Top with the hard-boiled eggs and serve immediately.