• Before starting, wash and dry all produce.
• To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high heat.
• 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 halve eggs. Season with salt and pepper.

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer walnuts to a plate.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat the same 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.** Transfer to a plate and cover to keep warm.

• To the same pan, add bacon. Cook for 5-7 min, flipping occasionally over medium-low, until crispy.** Remove from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Carefully drain and discard all but 2 tbsp (4 tbsp) bacon fat. Leave the fat in the pan.

• Drain and rinse capers, then pat dry with paper towels.
• Reheat the same pan with bacon fat over medium.
• When hot, add capers. Fry for 2-4 min, until crispy.
• Remove with a slotted spoon and transfer capers to the paper-towel lined plate with bacon (from step 2).

• Meanwhile, thinly slice radishes.
• Halve tomatoes.
• Finely chop dill.
• Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)

• To a large bowl, add spring mix, radishes, half the dill and ranch dressing. Season with salt and pepper, then toss to coat.
• Divide spring mix between plates. Top with tomatoes, capers and eggs.
• Thinly slice chicken. Top plates with chicken.
• Sprinkle walnuts, feta, bacon and remaining dill over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat the same 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.** Transfer to a plate and cover to keep warm. Use the same pan to cook bacon in step 3.

Thinly slice chicken. Top plates with chicken.