8 ounces (230 grams) boneless, skinless free-range chicken breast 2 teaspoons extra virgin olive oil 1 ounce (28 grams) chopped garlic pinch salt pinch black pepper
3 hearts romaine lettuce chopped 2 lemons juiced 2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced 2 vine ripe tomatoes, seeded and 1 inch diced 1 red onion, chopped 2 cups (270 grams) blue cheese crumbled 2 tablespoons extra virgin olive oil pinch salt pinch black pepper
Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 minutes.
In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 minutes, cool eggs under cold running water. Peel and chop.
Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tablespoons extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.
Halve chicken breasts and chop the meat.
To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.