Preheat your grill or grill pan over medium-high heat.

Season the chicken breasts with salt, pepper, and a drizzle of olive oil. You can also add a pinch of garlic powder or paprika for extra flavor.

Grill for about 5-6 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F).

Remove from the grill and let it rest for 5 minutes before slicing. Letting it rest keeps the chicken juicy!

Pro Tip: If your chicken breasts are thick, pound them slightly with a meat mallet to ensure even cooking.

While the chicken is grilling, cook the bacon in a skillet over medium heat until crispy, about 4-5 minutes per side.

Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.

Pro Tip: For easy cleanup, bake the bacon at 400°F for 15 minutes on a foil-lined baking sheet.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and black pepper.

Taste and adjust seasoning if needed. If you prefer a creamier dressing, add a teaspoon of Greek yogurt or mayonnaise.

In a large bowl or serving platter, arrange the chopped romaine lettuce as the base.

Neatly place the sliced grilled chicken, crispy bacon, hard-boiled eggs, diced avocado, cherry tomatoes, blue cheese, and red onions on top.

Drizzle the dressing over the salad or serve it on the side.

Pro Tip: If making this salad ahead of time, wait to add the avocado and dressing until just before serving to keep everything fresh.

Toss everything together gently or serve as a composed salad with toppings arranged beautifully.

Pair with a slice of crusty bread or a light soup for a complete meal.