Before starting, wash and dry all produce. Add 4 cups (8 cups) warm water to a small pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook, 7 min for a runny yolk or 9 min for a set yolk.**Drain and rinse eggs under cold water until cool enough to peel, 30 sec.Peel, then halve eggs. Season with salt and pepper.

Meanwhile, core, then cut apple into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Add mayo, sour cream, 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt to a small bowl. Season with pepper, then stir to combine.

Cut bacon crosswise into 1/4-inch strips.Pat chicken dry with paper towels. On a separate cutting board, cut each tender in half. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer chicken to a plate.Reduce heat to medium. Add bacon. Cook, stirring often, until crispy, 7-10 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1/2 tbsp (1 tbsp) bacon fat in a large bowl. Carefully discard remaining fat.

Add remaining vinegar to the bowl with reserved bacon fat. Season with salt and pepper, then whisk to combine.Add bacon, apples, tomatoes, dried cranberries and spinach to the large bowl with dressing, then toss to combine.

Divide salad, chicken and eggs between plates. Drizzle DIY ranch dressing over top. Sprinkle with feta and pepitas.