Step 1

Season chicken breast with 1 tablespoon olive oil and Italian seasoning. Bake in the oven at 350 degrees Fahrenheit for 20 minutes or until cooked through. Remove from the oven and slice into 1-inch cubes.

Step 2

Hard boil eggs for between 10 and 15 minutes depending on preference, then cool, peel, and quarter.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, place bacon in the pan. Allow it to cook on one side until the bacon shrinks, darkens, and crisps (5 minutes). Remove from the heat and slice into 1-inch pieces on a cutting board.

Step 4

Chop lettuce, dice red onion, cube avocado, slice tomatoes, and crumble cheese, then prepare all ingredients for prep.

Step 5

In a medium salad bowl, place the romaine lettuce. In strips like a rainbow, lay on top of the lettuce your red onion, eggs, tomatoes, blue cheese, avocado, chicken breast, and bacon.

Step 6

Make the dressing by combining ¼ cup of olive oil with the red wine vinegar, mustard, honey, any color onion, salt, pepper, and oregano and blending until emulsified, ideally in a blender or processor, though a bowl and whisk work fine.

Step 7

Drizzle dressing over the top of the salad and serve immediately.