• Preheat the oven to 190 ℃ / 375 ℉.

Dressing

• Combine the mayonnaise, vinegar, lemon juice, and water.
• Check the consistency and add a bit more water if need, this dressing will be really thin which is nice since it is so rich.
• Add a pinch of salt to your desired taste.

Salad

• Salt and pepper the chicken and set aside while cooking the bacon.
• Cook the bacon over medium heat until your desired crispness in a pan on the stove.
• Remove the bacon to a paper towel lined plate, but keep the bacon fat in the pan.
• Bring the pan up to medium high heat and add the chicken. If it's splattering a lot I usually add a loose layer of aluminum foil over the pan.
• Cook the chicken for 5 minutes on one side, flip and cook for another 5 minutes. Once the chicken has reached 74 ℃ / 165 ℉, remove from pan and let rest of 5 - 10 minutes.
• While the chicken is cooking, slice the tomatoes thickly and then quarter them. Sprinkle with salt and drizzle with about a tsp of the dressing. Set aside until assembling the salad
• Line a baking sheet with foil and spread a thin layer of neutral oil over it.
• Cube the bread and add it to the baking sheet, spreading the pieces out so they have space and are not overlapping. Spray the bread with oil spray and bake for 10 minutes (flipping halfway through), or until slightly crispy and firm, but not as crispy as a traditional crouton.
• Chop the romaine lettuce adding to individual bowls.
• Chop the avocado, bacon and chicken (once cool enough to handle) in to 1 inch pieces.
• Build the salad, recommended order of ingredients: lettuce, avocado, chicken, bread cubes, and tomatoes (drizzling over any juices that have come out of the tomatoes while cooking the rest of the ingredients), and top with a thin drizzle of the dressing.
• I hope you enjoy!