Wash romaine lettuce leaves thoroughly under cold running water, spin or pat dry, then slice or chop into 1–1.5 inch pieces until you have about 8 cups packed. Place in a large salad bowl or divide between two plates if serving immediately.

Place quartered tomatoes, sliced cucumbers, thinly sliced red onion, shredded cheddar-jack and croutons in separate small bowls or add directly to the salad bowl on top of the lettuce so they can be arranged before adding protein.

Cook bacon and eggs

Cook bacon

In a skillet over medium heat, add bacon strips in a single layer. Cook until crisp on both sides, about 3–5 minutes per side depending on thickness. Transfer bacon to a paper towel–lined plate to drain and cool, then chop or crumble into bite-sized pieces. Reserve 1 teaspoon of bacon fat in the skillet for flavor (optional).

Hard-boil eggs

Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and halve or quarter the eggs and set aside.

Prepare chicken (grilled or pan-fried)

Pat chicken breasts dry. In a small bowl mix 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Rub both sides of each chicken breast with olive oil and then the spice mix.

Grill option

Preheat grill or grill pan to medium-high (about 400°F/204°C). Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into 1/2-inch strips.

Pan-fry option

Heat a large skillet over medium-high heat with 1 teaspoon reserved bacon fat or 1 tablespoon olive oil. Add chicken and cook 5–7 minutes per side until browned and internal temperature is 165°F (74°C). Transfer to a cutting board, rest 5 minutes, then slice into 1/2-inch strips.

Make optional dressing

In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired. Chill until ready to serve.

Assemble and serve

Arrange the prepared salad base (lettuce, tomatoes, cucumbers, red onion, shredded cheese and croutons) in the bowl or on plates. Scatter crumbled bacon and egg halves across the top.

Top with sliced grilled or pan-fried chicken. Serve immediately with dressing on the side or drizzle 2–3 tablespoons dressing over each salad and toss gently just before eating.

Optional: Offer extra salt, pepper and lemon wedges at the table.