Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, blueberries, cheese, basil leaves, torn up bacon, avocado and corn. Drizzle with the vinaigrette. Serve immediately.
For the vinaigrette
Combine all the ingredients and whisk together. Taste and adjust salt and pepper as needed.
Notes
What is a power salad? It has all the protein and fiber you need to keep powering through your day! Swap out the vinaigrette depending on what you have on hand.