Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. While cooking, prep ingredients.

Remove the pot with the eggs from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. While the eggs are cooling, make the bacon.

Place the bacon in a saute pan over medium heat. Cook on both sides until golden brown and crispy.

Preheat a grill or grill pan over medium heat.

Season both sides of the chicken well with salt and pepper. Set aside.

Once the bacon is cooked, transfer it to paper towels to drain any excess grease.

Make the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.

Once the grill or grill pan is hot, cook the chicken on each side for about 6 minutes to an internal temperature of 160 degrees using a thermometer Once cooked, set aside to rest for 3-5 minutes.

Finish salad ingredients: Peel the eggs and roughly chop. Chop the bacon. Chop the chicken into bite-sized pieces.

Assemble the salad: Lay down the lettuce, and top with chicken, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.