• Before starting, wash and dry all produce. 
• To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
• Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
• While eggs cook, heat a large non-stick pan over medium-high.
• When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**

• Meanwhile, heat a large non-stick pan over medum-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through
• **Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
• Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
• Peel, then mince or grate garlic.
• Cut or tear ciabatta into 1/2-inch pieces.

• When done, drain and rinse eggs under cold water for 30 sec, until cool enough to peel. Set aside in pot, still submerged in water. 
• Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Discard all but 1/2 tbsp (1 tbsp) fat from pan.

• Reheat pan over low. Add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
• Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden. 
• Remove from heat. Stir in half the garlic.

• Peel then halve eggs. Season with salt and pepper.
• Cut or tear bacon into 1-inch pieces.
• To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
• To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat. 

• Divide salad beween plates.
• Top with eggs, chicken, bacon, remaining croutons and remaining Parmesan.
• Drizzle remaining spicy mayo over eggs.
• Squeeze a lemon wedge over top, if you like.

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

Top plates with chicken.