Cook the chicken breasts until done, then dice them. Cook the bacon until crispy and crumble it.

Hard boil the eggs, then peel and cut them in halves or quarters. Dice the avocado and chop the romaine lettuce.

Halve the cherry tomatoes and crumble the blue cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Arrange the chopped romaine lettuce on a large platter or in a salad bowl.

Neatly arrange the diced chicken, crumbled bacon, hard-boiled eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese in rows on top of the lettuce.

Drizzle the dressing over the salad just before serving, or serve it on the side.