-
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.