For serving: Ranch dressing (or your favorite dressing)
Place the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, salt and pepper.
Place the chicken into the pan. Cook for 5-6 minutes per side, or until cooked through the center.
Once cooked, remove from the heat and slice into thin strips once slightly cooled.
Layer the lettuce in one large bowl, or 4 individual bowls. Top with chicken, tomatoes, avocado, eggs, bacon, corn and onion. Drizzle the dressing over the top of the salad and toss until combined. S&P, to taste.
For homemade ranch dressing: Whisk together 1 cup mayo, 1/2 cup buttermilk, 2 Tablespoons chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1 teaspoon lemon juice. Season with salt and pepper and refrigerate 30 minutes before serving.