Make the dressing:

In a wide mouth mason jar, using an immersion blender to blend, place the
egg and slowly add the light olive oil until it emulsifies and thickens. Add
the rest of the ingredients and blend until thoroughly combined. Cover and
refrigerate to allow the dressing to thicken before use.

Make the chicken:

Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Salt each chicken breast with one teaspoon of salt, seasoning both sides.
Mix together the paprika, garlic, and white pepper and season each breast
with one teaspoon of the spice blend, making sure to season both sides,
then gently press one teaspoon of olive oil over each breast.
Bake for about 30 minutes, then brush the top of the chicken with the
juices. Turn up the heat to 400°F and return the chicken to the oven for 5-10
minutes to brown the top.
Remove from the oven, and set aside to cool. Once cooled, slice the
chicken.

Make the oven bacon:

Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Place the bacon flat on the sheet pan. Cook in the oven for 15-25 minutes,
or until the bacon reaches your preferred crispiness. Set aside.
Once it is slightly cooled, chop the bacon into ½-1 inch pieces, as you
prefer.

Cook your vegetables

In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add
the corn and 1 teaspoon of salt. Stirring constantly, cook until tender and
golden, for about 5 minutes for sweet summer corn, a few minutes longer
for regular corn. Remove and set aside.
In the same pan, add 1 tablespoon of olive oil. Increase the temperature to
medium-high. Add the sweet orange peppers and toss. Sprinkle the
remaining salt. Roast the peppers for 4-8 minutes or until soft and
blistered. Remove from heat. Once cooled, you can either leave them whole
or slice them.

Assemble the salad.

On a large platter, place the romaine lettuce. Sprinkle with salt all over.
Start arranging the salad like a rainbow. Play around with the beautiful and
colorful fruit and vegetables. Arrange the chicken, bacon, tomato, avocado,
corn, purple cabbage, bell peppers, and blueberries. Sprinkle with more salt
and freshly ground pepper. Serve with our delicious dressing.