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Ingredients For the Salad: 8 ounces mixed spring greens (about 8 cups packed) 12 oz rotisserie chicken, diced (about 2 cups) 6 slices bacon, cooked until crispy and chopped 4 hard boiled eggs, quartered, sliced, or chopped 12 oz asparagus (~ of a standard bunch), cut into 1-1 inch pieces cup julienned watermelon radish or 6-7 red radishes 1 large avocado, diced cup crumbled feta cheese 2-4 tablespoons chopped chives For the Lemon Dill Dressing: cup extra virgin olive oil cup freshly squeezed lemon juice 1 tablespoon dijon mustard 1 tablespoon honey 2 tablespoons finely chopped fresh dill teaspoon Diamond kosher salt teaspoon garlic powder teaspoon onion powder teaspoon ground black pepper Instructions Make the dressing: Whisk together all dressing ingredients until smooth and set aside to let the flavors develop while you prep the rest of the ingredients