Instructions

1. Start with the squash:
2. Using a sharp serrated knife, Cut the squash into 1-inch strips. Use a vegetable peeler/ paring knife to remove the skin and scoop out the seeds.
3. Heat a cast-iron skillet to medium- high. Drizzle a little olive oil into the pan, and when hot add the squash rings in one layer. Add 2 tablespoons of water and cover the skillet. (I had a different cover that sealed it pretty well- you want to create steam- so use what you have.)
4. Allow the squash to steam/ cook for 3-5 minutes and then flip and repeat. When squash is browned and tender transfer to a cutting board and when cool, cut into chunks. Wipe out the pan.
5. Reheat the pan to medium/high. Add another drizze of olive oil. Place the ear of corn in the center of the pan and let it cook without flipping for 3-5 minutes, rotate slightly and repeat. (Letting it sit on the heat for a few minutes is what makes it char.) Keep flipping the corn until it is golden and a bit charred. Remove from heat and transfer to the cutting board. Wipe out the pan. When cooled a bit, use a sharp knife to remove the corn from the cob and set aside.

For the Bacon:

1. Cook the bacon in the skillet on medium heat, using tongs to flip/rotate until evenly cooked and crispy. (You may need to do this in 2 batches.) Set aside to cool and then coarsely chop or crumble.
2. Pour out the bacon grease and wipe out the pan about 75% of the way (you want a little of the bacon grease and bits to cook the chicken in.)

For the Chicken:

1. Season chicken breasts with salt and pepper. I added a bit of paprika as well for color- you can add other spices if you wish. Cook in the skillet on medium heat adding a touch of olive oil if pan seems dry, flipping each breast after 3-5 minutes depending on thickness, cook for another 3-5 minutes or until cooked through. Transfer to cutting board and chop into bite sized pieces.

For the Eggs:

1. This part should be done while some of the other ingredients are cooking, I think I started this while my first batch of bacon was cooking.
2. Add three eggs to a small pot of water and turn the heat on high. Once boiling, cook for 5 minutes. Drain out the hot water and quickly submerge in cold water. Peel and slice eggs.

For dressing:

1. Whisk together the syrup, vinegar and olive oil, tasting to see if you'd like it sweeter/more vinegary. Add salt and pepper to taste.

To assemble:

1. To the lettuce add all the prepared ingredients, (halve and cube the avocado right before serving,) and drizzle the dressing on top. I recommend waiting to throw the bacon in until right when you're serving as if it sits with the other ingredients it may lose it's crunch.