• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
• Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then cut eggs into quarter wedges. Season with salt and pepper.

• Meanwhile, on a parchment-lined baking sheet, arrange bacon in a single layer.
• Sprinkle bacon with half the Southwest Spice Blend.
• Roast in the middle of the oven for 12-14 min, until bacon is crisp and cooked through.**
• Transfer bacon to a paper towel-lined plate to cool.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **

• Heat a large non-stick pan over medium.
• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, half the corn (use all for 4 servings) and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt, pepper and remaining Southwest Spice Blend.
• Remove from heat.

• Meanwhile, halve tomatoes.
• Roughly chop bacon.

• In a small bowl, combine ranch and chipotle sauce.
• In a large bowl, add half the chipotle-ranch dressing. Add spring mix and tomatoes, then toss to coat.
• Thinly slice chicken.
• Divide salad between bowls. Top with pepper-corn mixture, eggs, chicken and bacon. 
• Drizzle remaining chipotle-ranch sauce over top.
• Sprinkle with feta.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.