First you need to cook the bacon. I like to do this in the oven. Heat your oven to 400 degrees, and place the bacon on a baking sheet lined with aluminum foil. Cook the bacon for about 8-12 minutes, until it is as crispy as you like it. Then remove the bacon from the pan, blot it with paper towels to remove the excess fat, and let it cool.

While the bacon cooks, place the bell pepper directly over a gas burner on the stove, and roast for 3 minutes, rotating the pepper every minute using tongs. Let the pepper cool, then use a butter knife to scrape any charred skin off of the pepper. Then finely dice the pepper. You won't need all of it, save the rest for another salad.

Chop the bacon, the hard boiled egg, and the beet.

Chop the greens and place them in the bottom of a shallow bowl. Then add the chopped bacon, bell pepper, chicken, egg, beet, cucumber, and cheddar cheese. Drizzle the dressing over the top and eat.