2 teaspoons kosher salt 1 teaspoon hot paprika ½ teaspoon freshly ground black pepper ½ teaspoon granulated garlic ¼ teaspoon ground allspice 4 bone-in, skin-on chicken breasts (2 for the salad and 2 for leftovers) 4 teaspoons extra-virgin olive oil 8 cups chopped romaine lettuce 1 cup halved pear tomatoes 1 avocado, sliced 1 cup sliced cucumber 1 mango, peeled and cut into chunks 8 slices Perfect Oven Bacon, cut in half Marinated Red Onions 3 Jammy Eggs, sliced in half
Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
In a small bowl, stir together the salt, hot paprika, black pepper, granulated garlic, and allspice until combined well.
Thoroughly and evenly coat the chicken breasts with the spice mixture on both sides. Rub each chicken breast with 1 teaspoon of the olive oil. Arrange the chicken on the prepared baking sheet and bake for 30 minutes, or until they begin to turn golden brown and bubbly. Baste with the juices from the bottom of the pan and bake for 5 minutes more. Remove from the oven and let rest while you prep the vegetables for your salad. Set 2 of the breasts aside for other dishes, then carve the meat from the remaining 2 breasts off the bone and cut the chicken into ¼-inch-thick slices.
On a large platter, assemble the salad, starting with a bed of romaine. Top with the sliced chicken and arrange the tomatoes, avocado, cucumber, and mango in groups around the chicken.
Finally add the bacon, marinated onions, and eggs.