Step 1

We like to serve this salad with a sprinkling of chopped fresh chives.

Step 2

Combine blue cheese, ¼ cup oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Brush remaining 2 tablespoons oil onto cut sides of lettuce and avocados and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.

Step 3

Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill lettuce and avocados, cut sides down, until charred in spots, about 2 minutes. Using spoon, scoop avocado flesh from skin.

Step 4

Cut lettuce in half lengthwise. Slice chicken ½ inch thick. Arrange lettuce, avocados, chicken, tomatoes, and eggs on serving platter. Top salad with bacon and drizzle with dressing. Serve.