Cook the bacon. Lay bacon on a sheet pan or skillet and cook until crisp. Drain on paper towels and crumble. Reserve a teaspoon of the bacon fat if you want to warm it into the dressing for extra flavor.

Prep the chicken. If using rotisserie, remove skin and shred the meat. For grilled or roasted, dice into bite-size pieces. Season with a pinch of salt and pepper if needed.

Boil the eggs. Place eggs in a pot, cover with water, bring to a boil, then cover, turn off heat, and let sit 10 minutes. Transfer to ice water, peel, and quarter.

Make the dressing. In a jar, combine olive oil, red wine vinegar, Dijon, honey, garlic, salt, and pepper. Shake until emulsified. For a richer note, whisk in 1 teaspoon warm bacon fat (optional).

Prep the produce. Halve cherry tomatoes, thinly slice red onion, chop herbs, and dice avocados last so they stay fresh. Toss the greens lightly with 2–3 tablespoons of dressing to coat.

Assemble the salad. Spread dressed greens on a large platter or in a wide bowl. Arrange rows of chicken, bacon, avocado, tomatoes, eggs, red onion, and blue cheese across the top. Sprinkle with chives or parsley.

Dress to taste. Drizzle more dressing over the top just before serving, or pass it at the table so everyone can add what they like.

Serve immediately. Pair with crusty bread if you want a heartier meal, or keep it light and enjoy as-is.