Wash and dry the romaine lettuce thoroughly.

Chop it into bite-sized pieces and place it in a large salad bowl.

For added flavor, you can mix in other greens like baby spinach or arugula.

In a skillet over medium heat, cook the bacon until crispy, about 7-10 minutes.

Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.

Once cooled, crumble the bacon into small pieces.

Place eggs in a saucepan and cover them with water.

Bring the water to a boil, then remove the saucepan from heat and cover it.

Let the eggs sit in the hot water for about 10-12 minutes.

Drain the water and cool the eggs in ice water before peeling.

Once peeled, chop the eggs into quarters or slices.

Season the chicken breasts with salt, pepper, and a pinch of garlic powder.

Preheat your grill or grill pan to medium-high heat.

Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for a few minutes, then slice it into strips or bite-sized pieces.

If you’re using fresh or frozen corn, roast it in a dry skillet over medium heat for about 5-7 minutes until it’s slightly charred and caramelized.

You can also use canned corn, drained and roasted briefly to enhance the flavor.

Cut the avocado in half, remove the pit, and slice it into thin strips or cubes.

For a richer taste, you can lightly drizzle the avocado with lime juice to prevent browning.

Slice the grape tomatoes in half.

Thinly slice the red bell pepper into strips.