1. Bring a pot of water to boil. Add eggs and cook for 6 minutes. Remove pot from heat, cover, and set a timer for 13 minutes. At 13 minutes remove the eggs from the pot and place in an ice bath until ready to use.

2. While the eggs are cooking, cook the bacon in a cast iron skillet over medium heat until it is crispy (crispy bacon adds a nice crunch to the salad!). Once cooked, set on a paper towel-lined plate to drain.

3. Cut the bottom from the romaine lettuce, separate the leaves, rinse, dry, and set aside.

4. Peel and quarter the boiled eggs and chop bacon into small pieces. On a large platter, lay the eggs, bacon, chicken, grapes, tomatoes, avocado, and cheese out in lines for presentation. Sprinkle the sliced chives over the top and top with black pepper to taste.

5. Add the dressing ingredients to a bowl and whisk until fully emulsified.

6. Place the romaine leaves in a large bowl and add ¾ of the dressing, tossing to coat.

7. Divide the romaine leaves evenly among four serving plates. Serve with the platter of salad fixings for each diner to add as they’d like. Have the remaining dressing available for drizzling over prepared salad.

Note: For ease of serving, chop the romaine and toss with the dressing, then add the remaining salad ingredients and toss.