First, boil the eggs. Heat a small pot of water, and place 4 eggs in the water just as it begins to heat. Boil the eggs for about 20 minutes. When they're finished, scoop them out, put them in a bowl, and place them in the refrigerator until you're ready to put the salad together.
Remember if you'd like to use crispy chicken, follow this recipe. If you'd like to use grilled chicken, pre-heat a skillet to medium-high heat, and pour 2 tbsp of oil into it. Place the chicken breast in a ziplock bag, and beat the chicken breast until it's about 1/4 inch thick with a chicken mallet. Once the skillet is hot, place the chicken breasts onto the skillet, and cover with a lid. Cook each side for about 3 minutes. Once they are finished, remove them from the skillet, and place them on a plate to cool. After they have cooled down, you can slice them into grilled chicken strips. Cook the strips of bacon according to package instructions, until they're crispy, and place on a plate lined with paper towels.
Rinse and chop the romaine lettuce into bite-size pieces.
Place about a cup of romaine lettuce into 4 serving bowls. Then add a handful of the spring salad mix.
Divide the rest of the ingredients into 4 servings. In each serving bowl, add 1/4 of each ingredient- corn, sliced grape tomatoes, shredded carrots and cabbage mix, bacon, and cheese. Then add slices of chicken breast on the top, and add dressing, or leave it off, depending on your preference. Serve immediately and enjoy.
