• Once water is boiling, reduce heat to medium-high. Using a spoon, lower eggs 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 quarter eggs lengthwise. Season with salt and pepper.

• Meanwhile, heat a large non-stick pan over medium heat.
• When hot, add walnuts and pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Season with salt and pepper.
• Transfer to a plate.

• Add bacon to the same pan over medium heat. Cook, flipping occasionally, until crispy, 5-7 min.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Pat chicken tenders dry with paper towels. Season with salt and pepper.
• Heat the same pan with bacon fat over medium-high. When hot, add chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**

• Meanwhile, halve grapes. 
• Core, then cut apple into 1/4-inch pieces.

• Add vinegar, half the honey, half the mustard and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: We love to use olive oil in this recipe.)

• Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease!)
• Add arugula-spinach mix, apples and grapes to the bowl with dressing (from step 5), then toss to coat.
• Divide salad between plates. Top with bacon, chicken, feta, croutons, walnuts, pepitas and egg wedges.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan with the bacon fat over medium-high heat. When hot, add chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**