Cook the bacon: Place the bacon strips in a cold pan. Cook over medium heat, flipping occasionally, until crispy and browned. Transfer the bacon to a cooling rack to drain. Do not wash the pan; set it aside for cooking the chicken.
Prepare the chicken: Pat each chicken breast dry with paper towels. Sprinkle each breast evenly with oregano, garlic powder, onion powder, paprika, kosher salt, and black pepper.
Cook the chicken: In the same (unwashed) pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
Cook the potatoes: In a large pot, bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the potatoes and cook for 12 to 15 minutes, or until fork-tender. Cover Carefully drain the potatoes and transfer to a bowl and cover with a clean dish towel for 15 minutes to allow the extra moisture to evaporate. Coat the potatoes with olive oi and season with kosher salt and black pepper, to taste. Set aside.
Prepare ice baths: Prepare two ice baths- one in a large bowl for the green vegetables and one in a medium bowl for the eggs. Set aside.
Cook the eggs: Fill the same pot used for the potatoes with cold water. Add the eggs and bring to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10 to 11 minutes for hard-boiled eggs (reduce the time by 2 to 3 minutes for jammy eggs). Transfer the eggs to the ice bath to stop the cooking process. Once cooled, peel the eggs and cut them in half. Set aside.
Cook the green vegetables: Fill the same pot with fresh water and kosher salt, and bring to a boil. Add the green beans and cook until just tender, about 4 minutes. Using a slotted spoon or tongs, transfer them to the ice bath. Repeat the process for the asparagus and sugar snap peas, cooking each separately but using the same boiling water. After cooling in the ice bath, remove the vegetables and spread them out to dry.
Season the vegetables: Coat the green vegetables with olive oil and season with kosher salt and pepper. Set aside.
Make the dressing (optional): Combine all ingredients in a jar with a lid and shake until emulsified.
Assemble the salad board:
Place a small bowl with the dressing at one end of the board.
Arrange the sliced chicken in the center.
Fan the asparagus on opposite ends of the chicken.
Divide the remaining ingredients in half and spread them around the empty spaces on the board.
Fill any remaining pockets with fresh herbs, lettuce leaves, or sliced fruit.
Drizzle with olive oil and finish with a sprinkle of flaky salt.
Serve and enjoy!
