1. 1

   Step 1

   Place 2 eggs in boiling water and cook for 10 minutes. Transfer to an ice bath, peel, and slice.

   Timer 10 min
2. 2

   Step 2

   In a bowl, combine 1/4 cup red wine vinegar, 1 tsp dried oregano, 2 minced garlic cloves, 3/4 tsp fine sea salt, and 1/2 tsp black pepper.

3. 3

   Step 3

   Whisk 1/2 cup extra-virgin olive oil into the vinegar mixture until well combined. Set aside.

4. 4

   Step 4

   Slice 2 small chicken breasts into cutlets, season with salt and pepper, and sauté in an oiled skillet for 3-4 minutes per side.

   Timer 8 min
5. 5

   Step 5

   In a skillet, cook 6 slices bacon over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then chop.

   Timer 5 min
6. 6

   Step 6

   Chop 1 head romaine lettuce, rinse thoroughly, and dry using a salad spinner.

7. 7

   Step 7

   Wash 1 1/2 cups cherry tomatoes and cut in half. Slice 1/2 cup Kalamata olives.

8. 8

   Step 8

   Slice 1 avocado just before serving to prevent browning.

9. 9

   Step 9

   Arrange the romaine on a large platter.

10. 10

    Step 10

    Top the lettuce with the cooked chicken, bacon, sliced eggs, tomatoes, olives, 3/4 cup feta cheese, and avocado in rows.

11. 11

    Step 11

    Garnish with 2 Tbsp fresh dill and 3/4 cup pita chips. Drizzle with the dressing just before serving.

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