1 boneless and skinless chicken breast
2 large eggs
3 slices bacon
1 head romaine lettuce, chopped (about 6 cups)
3 tomatoes, chopped (about 1 1/2 cups)
1/2 small ripe Hass avocado, peeled, pitted and chopped (about 1/2 cup)
1/4 cup chopped fresh chives
1 ounce blue cheese, crumbled
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice each egg white into six wedges; set aside.
Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, tomatoes, avocado and chives in separate rows.
Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.