Combine the extra virgin olive oil, apple cider vinegar, maple syrup, lemon juice, chili flakes, and kosher salt in a jar. Shake well until everything is thoroughly mixed.

In a skillet over medium heat, cook the chopped turkey bacon until it’s crisp. Remove from the skillet and set aside.

Season the chicken breasts with kosher salt and pepper. Cook them in the same skillet for 5-7 minutes per side until fully cooked. Let the chicken rest briefly, then chop into bite-sized pieces.

Layer the mixed greens in a large serving bowl. Add the chopped chicken, crispy bacon, crumbled feta, cherry tomatoes, hard-boiled eggs, diced red onion, avocado, and corn.

Just before serving, drizzle the salad with the prepared dressing. Toss gently to coat all ingredients evenly.