If you don't already have cooked bacon (I make bacon on weekends and keep leftovers in the refrigerator for meals like this), then preheat oven to 400 degrees. 

Line a baking sheet with foil, place bacon in a single layer.  Bake for 15 minutes or until the crispiness you like.  Drain cooked bacon on paper towels and when cool crumble.

If you don't already have hard boiled eggs then, while bacon is cooking steam eggs for 12 minutes, immediately plunge in ice water to stop cooking.  Peel and cut in wedges or slice.  It’s easier to cut in wedges.

If you don't have leftover chicken then pull raw chicken from the refrigerator and let get to room temperature.  Salt and pepper.  Add 2 Tablespoons oil to skillet and warm over medium heat.  Add chicken and cook for about 6 minutes each side or until cooked through.  Let sit on a cutting board for 5-10 minutes, then slice.

Wash produce.  While bacon is cooking, eggs are steaming and chicken is cooking, cut the tomatoes in half, chop the chives and peel and slice the avocados.

Spin the lettuce dry in a salad spinner or dry by wrapping in paper towels.  Chop.  In large bowl add a third of the lettuce, sprinkle with a pinch of kosher salt and pepper, mix.  Repeat two more times so that all the chopped lettuce is seasoned.  Pour half the vinaigrette over lettuce and mix again.

To serve a group, put all toppings on a platter with forks or spoons and let diners serve themselves. People love adding their own ingredients. You can serve the salad already dressed or let your diners add the dressing.

To serve individual servings, place dressed lettuce in bowls and decorate with the above toppings, ending with the blue cheese and chives.  Serve the extra dressing on the side.