Preheat a grill or grill pan on medium heat.
Season both sides of the chicken well with salt and pepper. Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer, approximately 3 - 4 minutes per side. Remove from the heat and set aside to rest for 3 minutes before dicing into bite sized pieces.
Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil set a timer for 6 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 2 - 3 minutes to cool. Then peel and chop.
In a nonstick pan on medium heat cook the chopped bacon until crispy. Remove with a slotted spoon to drain the fat.
Lay down the lettuce, top with chicken, bacon, hard boiled eggs, avocado, cucumber, radish, tomato, onion, and blue cheese.
In a bowl whisk together the dijon mustard, garlic, lemon, and oil. Season with salt and pepper.
Dress the salad and serve with crusty bread.