Start by washing and drying the romaine lettuce thoroughly.

In a skillet, cook the bacon over medium heat until crispy.

Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and let sit for 10 minutes.

If using cooked chicken, dice it into bite-sized pieces.

Carefully cut the avocado in half, remove the pit, and scoop it out.

In a small bowl, whisk together olive oil and red wine vinegar, seasoning with salt and pepper.

In a large mixing bowl, layer the romaine lettuce, chicken, bacon, eggs, avocado, tomatoes, and blue cheese.

Pour the dressing over the salad just before serving and toss gently.