3 strips bacon
1 boneless, skinless chicken breast
3/4 head iceberg lettuce (or salad greens blend)
8 grape tomatoes
2 hard-boiled eggs
1 1/2 ounces blue cheese crumbled
3 ounces ranch dressing (or blue cheese dressing)
Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until bacon is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest.
Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken. Crumble blue cheese and place next to bacon.
Serve with blue cheese or ranch dressing on the side.