Begin by gathering all your ingredients. Clean the romaine lettuce under cold water, making sure to remove any dirt. Chop it into bite-sized pieces and place it in a large bowl.

If you need to cook chicken, you can grill, bake, or sauté it. Cook until it’s no longer pink in the center. Let it cool a bit before shredding or dicing it into bite-sized pieces. If using leftover chicken, proceed right to the next step.

While the chicken is cooling, fry the bacon in a skillet over medium heat. Cook until crispy, then place it on a paper towel to drain excess fat. Once cool, crumble the bacon into small pieces.

Cut the avocados in half, remove the pit, and dice them into cubes. Slice the cherry or grape tomatoes in half. If you haven’t prepared the quick-pickled red onions, now’s the time. It’s a simple process that can elevate the flavor of the entire dish.

In the bowl with the romaine, add the cooked chicken, crumbled bacon, diced avocado, halved tomatoes, and hard-boiled egg halves. Toss gently to avoid mashing the avocado.

Top the salad with your Green Goddess dressing. Give it a light toss again, ensuring everything is coated. Season with kosher salt and freshly ground black pepper to taste.

Finally, serve the salad in bowls. For those who want an extra kick, sprinkle with crumbled blue cheese and lemon zest. Enjoy your meal!