Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from skillet, drain on paper towels, and chop into pieces.

While the bacon cooks, hard-boil the eggs. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes, then cool in ice water before peeling and quartering.

If using raw chicken, season with salt and pepper, and cook in the same skillet over medium heat until the internal temperature reaches 165°F (75°C), about 6-8 minutes per side. Let rest before dicing.

Prepare the salad greens by washing and drying them thoroughly. Tear or chop into bite-sized pieces.

Halve the cherry tomatoes and slice the avocado.

In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Taste and adjust seasoning if necessary.

In a large mixing bowl or serving platter, arrange the mixed greens as the base.

Top with the diced chicken, crispy bacon, quartered eggs, halved cherry tomatoes, sliced avocado, and crumbled blue cheese.

Drizzle the dressing over the top or serve it on the side for individual servings.

Toss gently to combine just before serving to keep the ingredients intact.