Cook the Bacon: Start by heating a large skillet over medium heat and add chopped bacon. Cook until crispy and golden brown, about 6–8 minutes. Transfer to a paper towel-lined plate to cool.

Boil the Eggs: In a small saucepan, boil water and gently add the eggs. Boil for 9–12 minutes for desired firmness. Transfer to ice water for 5 minutes, then peel and quarter.

Prepare the Lettuce: Rinse and dry the romaine lettuce, then chop into bite-sized pieces and lay on a serving platter as a base.

Chop the Ingredients: Chop the cooked chicken, slice the avocado, cherry tomatoes, and red onion, and arrange them in rows over the romaine.

Make the Dressing: In a mason jar, combine balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Add olive oil, seal, and shake until emulsified.

Dress the Salad: Drizzle the dressing over the salad or allow guests to dress their own portions.