Begin by washing and thoroughly drying your mixed salad greens under cold water. Shake off excess moisture or use a salad spinner for best results.

Heat a skillet over medium heat and add your bacon strips. Cook for 5-7 minutes, or until they sizzle and turn crispy.

In a small pot, bring water to a boil and carefully add the large eggs. Allow them to cook for 10 minutes for firm yolks.

Carefully slice your ripe avocado in half, removing the pit. Scoop out the flesh and cut it into thin wedges.

Season your chicken breasts lightly with salt and pepper, then grill them over medium-high heat for about 6-7 minutes on each side.

While the chicken is cooking, halve the cherry tomatoes and finely slice the red onion.

In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic.

Layer your salad starting with the prepared mixed greens in the bowl. Top it with the crispy bacon, quarters of hard-boiled eggs, creamy avocado slices, chopped grilled chicken, halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese.

Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Drizzle your homemade dressing on top.