Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lay the bacon strips flat. Bake for 15-20 minutes, or until crispy and golden brown, flipping halfway through.

Place a saucepan on the stove, fill it with water, and gently add eggs. Bring to a boil and let simmer for 9-12 minutes. Transfer the eggs to a bowl of ice water to chill for at least 5 minutes.

Rinse the romaine lettuce thoroughly under cold water. Chop it into bite-sized pieces and dry using a salad spinner.

Layer the chopped chicken, sliced hard-boiled eggs, cubed avocado, halved cherry tomatoes, finely diced red onion, and crumbled blue cheese over the platter of lettuce.

In a jar, combine balsamic vinegar, Dijon mustard, minced garlic, and olive oil. Shake vigorously until emulsified. Season with salt and black pepper.

Drizzle the dressing over the salad just before serving, or keep it on the side.