Cook the bacon. Lay slices in a cold pan and cook over medium heat until crisp. Transfer to a paper towel–lined plate and crumble once cooled. Save a teaspoon of bacon drippings if you want to add extra flavor to the dressing.

Prep the chicken. Use leftover or rotisserie chicken to save time. Chop into bite-size pieces. If starting from raw, season with salt, pepper, and a pinch of paprika, then sauté or roast until just cooked through and let rest before chopping.

Chop the veggies. Dice avocado, cucumber, and onion. Halve tomatoes. Chop greens into small pieces so they mix well and are easy to eat with a fork.

Make the dressing. Whisk olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl or shake in a jar. For extra depth, whisk in a teaspoon of warm bacon drippings.

Toss the base. In a large bowl, combine chopped greens, tomatoes, cucumber, onion, and corn (if using). Add most of the herbs. Drizzle half the dressing and toss to coat.

Add the hearty bits. Gently fold in chicken, bacon, and avocado. Add cheese if using. Taste and add more dressing, salt, or pepper as needed.

Finish and serve. Top with remaining herbs and an extra grind of pepper. Serve immediately for maximum crunch.