Begin by cooking the chicken breast. If you’re using raw chicken, season it with salt, pepper, and any other spices you enjoy. Grill or roast until fully cooked. This typically takes about 20-25 minutes depending on thickness. Once done, let it rest before dicing or shredding.

While the chicken cooks, fry the bacon in a skillet over medium heat until crispy. This generally takes about 5-7 minutes. Once done, remove it from the skillet and let it drain on a paper towel. Crumble it into bite-sized pieces.

Place eggs in a saucepan and cover with cold water. Bring the water to a boil and cover the pan. Remove from heat and let it sit for 12 minutes. Afterward, cool them under cold water, then peel and chop.

In a large salad bowl, add the mixed greens as the base. Ensure the greens are clean and dry for the best texture.

On top of the greens, add the diced chicken, crumbled bacon, halved cherry tomatoes, hard-boiled eggs, and crumbled blue cheese.

Slice the avocado and distribute it over the top of the salad. Drizzle the red wine vinaigrette evenly over the whole salad.

Gently toss the salad to combine all the elements without breaking the avocado. Serve immediately.