Lay bacon slices on a sheet pan and bake at 400°F for 15 minutes until crispy. Simultaneously, place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then cover and remove from heat. Let eggs sit for 10 minutes.
6 slices bacon, 4 large eggs
Transfer boiled eggs immediately to ice water and let cool for 5 minutes. Peel shells off and chop eggs into quarters.
4 large eggs
Dice cooked chicken into ½-inch pieces. Crumble cooled bacon. Chop romaine lettuce into bite-sized pieces and spin dry with a salad spinner. Halve cherry tomatoes and dice avocado.
1 head romaine lettuce, 1 cup cherry tomatoes, 2 avocado, 2 cups cooked chicken breast, 6 slices bacon
Spread chopped romaine evenly on a large platter or wide bowl. Arrange chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat rows across the lettuce.
1 head romaine lettuce, 2 cups cooked chicken breast, 6 slices bacon, 4 large eggs, 1 cup cherry tomatoes, 2 avocado, 0.5 cup blue cheese
Drizzle red wine vinaigrette over the salad just before serving to keep lettuce crisp and prevent sogginess.
0.5 cup red wine vinaigrette
