Chicken: Season with salt and pepper. Grill or roast until the internal temperature reaches 165°F, then rest and slice. Short on time? Use rotisserie chicken.
Bacon: Bake at 400°F on a lined sheet for 14–18 minutes until crisp. Drain on paper towels, then crumble.
Eggs: Add eggs to a pot, cover with water, bring to a boil, then cover, turn off heat, and sit 10–12 minutes. Chill in ice water and peel.
Whisk red wine vinegar, Dijon, honey, garlic, salt, and pepper.
Slowly stream in olive oil while whisking until thick and glossy.
Taste and adjust salt, pepper, or vinegar. You want bright but balanced flavor.
Add chopped lettuce to a large platter or bowl.
Arrange chicken, bacon, eggs, avocado, tomatoes, red onion, and blue cheese in neat rows over the greens.
Drizzle some vinaigrette over the top. Serve the rest on the side.
Toss at the table if you like every bite coated, or keep the rows intact for a classic look.
