For the chicken and corn:

Olive oil
1 1/2 teaspoons paprika
1 teaspoon kosher salt
3/4 teaspoon ground cumin
1/4 teaspoon thyme leaves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts (about 3/4 pound)
1 (15-ounce) can corn kernels, drained and patted dry

For the salad:

1 head iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1 large avocado, cubed
10 slices bacon, cooked and crumbled
4 hard-boiled eggs, chopped

1 1/2 teaspoons paprika 1 teaspoon kosher salt 3/4 teaspoon ground cumin 1/4 teaspoon thyme leaves 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 boneless, skinless chicken breasts (about 3/4 pound) 1 (15-ounce) can corn kernels, drained and patted dry 1 head iceberg lettuce, chopped 1 cup cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled 4 hard-boiled eggs, chopped

Cook the chicken and the corn:

1. Preheat the oven to 350 degrees. Line a baking sheet with foil and lightly coat with oil.

2. In a small bowl, combine 1 tablespoon oil, paprika, salt, cumin, thyme, black pepper, and cayenne. Rub the mixture all over the chicken. Place the chicken on the baking sheet and bake until cooked through but still juicy, 15 to 20 minutes. Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces.

3. Meanwhile, arrange the corn on the same baking sheet. Crank up the heat to broil and broil the corn until just slightly charred, 5 to 6 minutes. Remove from the oven and cool.

Make the dressing.

Assemble the salad:

5. Arrange the lettuce on a serving platter or in a big salad bowl. Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken. If you’re like me, line them up in the most OCD way possible and get really annoyed when the lines aren’t perfectly straight. Drizzle the dressing to taste over the salad, and toss if you want to ruin all those pretty lines. Serve immediately. Any leftover dressing keeps in the fridge for a week or so.