Cook the Chicken: If you haven’t already, season the chicken breasts with salt and pepper, and cook them either by grilling, baking at 375°F for 25-30 minutes, or pan-frying until fully cooked. After they’ve cooled, slice or shred them.
Cook the Bacon: In a pan over medium heat, cook the bacon pieces until crispy. Empty onto paper towels to eliminate surplus oil.
Prepare the Eggs: Put the eggs in a pan, pour water over them, and heat it until it boils. Once boiling, remove from heat, cover, and let sit for 12 minutes. Cool in ice water, peel, and slice.
Chop the Vegetables: Chop the lettuce, halve the tomatoes, slice the red onion, and slice the avocado.
Make the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and minced garlic. The dressing should become emulsified by gradually whisking in the olive oil. Season with salt and pepper, to taste.
Assemble the Salad: In a large bowl or on a serving platter, arrange the chopped lettuce as the base. Neatly arrange rows of chicken, bacon, hard-boiled eggs, cherry tomatoes, red onion, avocado, and crumbled cheese on top of the lettuce. Sprinkle chopped parsley over the salad for garnish. Before serving, sprinkle the dressing over the salad or serve it on the side.
