Prep: 1. Place eggs in a saucepan (with a lid), cover with one inch of water and bring to a boil. Once water boils, cover pan, remove from heat and let sit for 12 minutes. 2. Meanwhile, cut chicken into bite sized pieces. 3. Cut tomatoes in half. Crumble/slice feta Make: 1. Heat a large skillet over medium-high heat. 2. Add the strips of bacon and cook, flipping often, until crispy, 4-6 minutes. Remove from pan to a paper towel covered plate. (Once cooled, crumble.) 3. Pour away all but 1 tablespoon of bacon grease and return pan to medium heat. 4. Add the chicken to the pan, and cook until done, about 2-3 minutes, flipping once. Remove from pan. 5. Peel and chop eggs and avocado. 6. Place greens in a large bowl (or on individual plates) and top with chicken, crumbled bacon, tomatoes, eggs, avocado, and cheese. 7. Serve topped with Green Goddess Dressing.
This is also great with blue cheese instead of feta and is a great place to use up leftover cooked chicken!