1-Shake all dressing ingredients in a jar until well combined and creamy. This step creates that tangy mix that’ll tie everything together trust me, it’s the secret to a standout salad.

2-Poach chicken breasts in boiling water, then turn off the heat and let them sit for 20 minutes. Once cooled, dice into 2 cm cubes and toss with salt, pepper, and 2 tablespoons of the dressing. For more tips on chicken prep, check out our guide on grilled chicken breasts for variations that keep things moist and flavorful.

3-Cook bacon strips over medium-high heat until crispy, about 3.5 minutes, then drain and chop into 1.5 cm pieces. Cooking them whole makes it easier to handle, and that smoky crunch is what makes the salad pop.

4-Arrange chopped lettuce on a large platter think 12 cups of cos or romaine for a fresh base. Neatly line up the quartered eggs, bacon, avocado pieces, tomato wedges or halved cherry tomatoes, and the diced chicken in rows on top.

5-Crumble 200g of creamy blue cheese evenly over the salad and sprinkle with 2 tablespoons of finely chopped chives for a burst of color and flavor.

6-Serve the remaining dressing on the side so everyone can add just the right amount, keeping the salad crisp and fresh. If you’re curious about other protein ideas, our braised chicken thighs recipe might inspire you to mix things up next time.