430 g (15 oz) raw chicken breast – cut into thick strips

30 g (2 tbsp) bacon fat or olive oil

6 g (1 tsp) salt - ground fine

1 g (½ tsp) black pepper

1 g (1 tsp) dry oregano

100 g (6 strips) of crispy bacon – cut into small pieces

300 g (6 cups) Romaine lettuce – cut into bite size pieces

230 g (2) avocados – cubed

110 g (3/4 cup) cherry tomatoes – cut into halves

60 g (½ small) red onion – cut into thin ribbons

4 hard boiled eggs – cut into quarter wedges

1. Oven bake the bacon to a crispy stage. Remove from oven and let cool. Cut into small pieces
2. Chicken: as a short cut you can use rotisserie chicken – breasts, cut into cubes. If baking raw chicken breasts, cut into thick long strips then coat the chicken with the residual bacon fat, sprinkle both sides with salt, pepper and oregano seasoning. Place seasoned chicken breast on baking sheet used for bacon drippings and place into the middle position in the preheated oven set to 360 F or 180 C and bake for 20 minutes. Remove from oven and let cool. Cut into even sized pieces
3. Assembling the salad: To a large salad bowl, first add the romaine lettuce, then top with bacon, chicken, red onion, avocado pieces, and halved cherry tomatoes. Before serving, pour the green goddess salad dressing on top then toss gently to combine. Divide the salad equally among the servings and top with an equal number of egg wedges per plate. Best if served immediately. If desired, add 1 or 2 more tablespoons of the green goddess dressing. Enjoy!