Preparation Steps

• Grill or pan-fry chicken breasts until cooked through. Let cool slightly and dice.
• While chicken is cooking, prepare the hard-boiled eggs. Once cooled, peel and chop them.
• Cook bacon until crispy. Drain on paper towels and crumble.
• Dice the avocados.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper for the dressing.
• Arrange chopped romaine lettuce on a large platter or individual plates. Top with diced chicken, crumbled bacon, chopped eggs, diced avocado, cherry tomatoes, and blue cheese crumbles.
• Drizzle with the prepared vinaigrette dressing just before serving.