Ingredients

Ingredients

1 tsp. smoked paprika
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
3 boneless skinless chicken breasts (about 1¼ lb. total)
6 slices bacon
4 large eggs
2 heads romaine lettuce, coarsely chopped (about 7 c.)
1 1/4 c. (5 oz.) crumbled feta cheese, divided
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 tsp. finely grated lemon zest, plus 2 tbsp. fresh lemon juice
1/3 c. packed fresh dill fronds
1/4 c. sliced chives 
1 small clove garlic, chopped
2 c. thinly sliced strawberries
1 avocado, thinly sliced
1/2 c. chopped toasted, salted pistachios

Directions

Directions

Step 1
Preheat oven to 400º. Combine paprika, oregano, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Arrange chicken on one third of a large rimmed baking sheet and season all over with spice mixture. Arrange bacon in a single layer on other two thirds of baking sheet.
Step 2
Bake until bacon is crisp and chicken is just cooked through, and a thermometer inserted in thickest part of chicken reads 165º, transferring bacon and chicken (once each is cooked) to a plate, 20 to 25 minutes. Let cool, then chop bacon into bits and chicken into bite-sized pieces, keeping each separate.
Step 3
Meanwhile, in a small pot, cover eggs by 1” water and bring to a boil. When water comes to a boil, remove pan from heat and let eggs sit in hot water for 11 minutes. Rinse eggs under cold water to cool, then peel and roughly chop.
Step 4
In a food processor, pulse ½ cup feta, mayonnaise, buttermilk, lemon zest and juice, dill, chives, garlic, ¼ teaspoon salt, and ½ teaspoon pepper until smooth and thick, about 30 seconds.
Step 5
Arrange lettuce on a large platter or divide among plates. Top with chicken, bacon, eggs, strawberries, avocado, remaining ¾ cup feta, and pistachios. Drizzle salad with half of dressing and serve remaining dressing on side.