Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Hard-boil the 4 large eggs hard-boiled and quartered: Place 4 large eggs hard-boiled and quartered in a medium Saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately cover, remove from heat, and let sit for 12 minutes. Transfer 4 large eggs hard-boiled and quartered to a bowl of ice water for 5 minutes, then peel and quarter.

Cook the 2 boneless, skinless chicken breasts cooked and diced (see steps): Pat the 2 boneless, skinless chicken breasts cooked and diced (see steps) dry and season both sides with ½ tsp kosher salt for seasoning chicken and ¼ tsp black pepper freshly ground, for seasoning chicken. Heat 1 tbsp of 1 tbsp olive oil for cooking chicken in the same Skillet over medium-high heat. Cook the 2 boneless, skinless chicken breasts cooked and diced (see steps) for 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Let rest 5 minutes, then dice into ½-inch cubes.

In a small Mixing Bowl, combine the 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 clove garlic finely minced or grated, ½ tsp kosher salt for seasoning chicken, and ¼ tsp black pepper freshly ground, for seasoning chicken. Whisk together until smooth. Slowly drizzle in the 1 tbsp olive oil for cooking chicken while whisking constantly until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.