Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Sauté corn (optional for char)

Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add corn and a pinch of smoked paprika and sauté, stirring occasionally, until lightly charred and heated through, about 4–5 minutes. Season with a pinch of salt. Remove from heat and let cool slightly.

Make Honey Dijon Dressing

In a bowl or jar combine 3 tbs mayonnaise, 2 tsp Dijon mustard, 2 tbs honey, 1 tbs apple cider vinegar, 2 tbs olive oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning — add more honey for sweetness or more vinegar/lemon for brightness.

Assemble Salad

In a large bowl combine chopped romaine, halved cherry tomatoes, shredded cheddar, pulled chicken, crumbled bacon and sautéed (or raw) corn. Toss gently to distribute ingredients evenly.

Dress and toss

Pour about half of the honey Dijon dressing over the salad (adjust to preference). Toss thoroughly to coat; add more dressing as needed (reserve extra for serving). Taste and adjust salt and pepper.

Plate

Divide between 4 plates or bowls. Garnish with chopped parsley if using and an extra sprinkle of cheddar or bacon. Serve immediately.