• Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Reserve bacon fat in a small heatproof bowl and carefully wipe out any burnt bits from pan.

• While bacon cooks, wash and dry produce. • Dry lettuce thoroughly. Trim and discard root end; chop leaves into bite-size pieces. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens.

• Once bacon is done, pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat and cover. • Transfer chicken to a cutting board to rest.

• Meanwhile, in a large bowl, add lettuce, tomatoes, scallion whites, and dressing. Toss until thoroughly combined.

• Roughly chop bacon. Thinly slice chicken crosswise.

• Divide salad between shallow bowls. Arrange chicken over center of each salad, then top with bacon, a dollop of guacamole, and scallion greens. Sprinkle as many chips (crushing in the bag first) as you like around chicken and serve. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***