Serves 2-3 as a main course; can be doubled.
6 baby Yukon Gold or red-skinned potatoes, cut in half or quarters
Kosher salt and fresh black pepper
4 Tbsp extra-virgin olive oil, divided
2 large eggs
4 slices bacon, cut into 2-inch pieces
Juice of 2 lemons
2 tsp Greek yogurt
1-1/2 tsp Greek seasoning
1/2 tsp sugar
1 small head of romaine lettuce, cubed
1/2 rotisserie chicken breast, or 1 boneless, skinless chicken breast, cooked, cut into large chunks
3 small (campari or plum) tomatoes, cut into large chunks
1/4 cup crumbled feta cheese
Preheat oven to 425°F.
On a small rimmed baking sheet, toss the potato chunks with a sprinkling of kosher salt and black pepper, and 1 tablespoon of olive oil. When the oven is hot, roast the potatoes for 25 minutes, or until they are tender when pierced with a knife. Remove from the oven and set aside to cool.
Put the eggs into a small sauce pan, and cover with cold water. Bring to a boil over high heat; then, cover the pan, remove from heat, and set aside for 12 minutes. Rinse under cold water, and let sit in the pan with cold water for 5 minutes. Peel, and cut into quarters.
Place the pieces of bacon in a cold frying pan; separate the pieces so they'll cook evenly. Set the heat to medium, and fry the bacon until it is as crisp as you like it. Remove the cooked bacon to a plate covered with a paper towel, and drain.
In a jar with a tight-fitting lid, combine the lemon juice, Greek yogurt, Greek seasoning, sugar, and remaining 3 tablespoons of olive oil. Shake to emulsify the dressing, and set aside.
Now it's time to assemble the salad. With the lettuce, make a bed in the base of your serving platter. Cut the avocado into chunks, and toss with a few teaspoons of the dressing in a small bowl. Then arrange the ingredients in parallel rows across the platter, as in the photos above (in any order you prefer). Drizzle the remaining dressing over the salad, and top with a pinch of fresh black pepper.